Welcome to our delightful culinary adventure as we bring you an easy and mouth watering recipe - the delicious Masala Dosa Recipe. Dosa is an ancient dish that has been a part of South Indian cuisine for centuries. Over time, masala dosa gained immense popularity not only in Karnataka but also throughout South India. The popularity of masala dosa has even gone beyond borders and the dish has gained international recognition. Currently, masala dosa is not only a favorite breakfast option but also a popular dish in Indian restaurants worldwide. It is a type of pancake or crepe made from fermented rice and lentil batter. Crispy on the outside but soft on the inside,and filled with a spiced potato mixture. Masala Dosa is a masterpiece recipe that has captured the hearts and taste buds of food enthusiasts worldwide. It can be enjoyed as a breakfast item a snack or even a light meal. Don't worry if you are new or afraid of masala dosa recipe, We've broken it down into simple steps by steps, making it easy to everyone, from seasoned cooks to beginners in the kitchen. So,let's embark on this delightful culinary journey together.
About Masala Dosa Recipe
Masala Dosa Recipe is a beloved South Indian dish that has transcended regional boundaries to become a global culinary sensation. To create the perfect Masala Dosa, must first prepare the essential element. A blend of rice, urad dal , poha and a touch of fenugreek seeds is soaked, and left to ferment.
A medley of finely chopped onions, green chilies and aromatic curry leaves join the performance, sizzling in a pan with mustard seeds and cumin seeds, releasing their fragrant overture. A pinch of asafoetida adds a subtle undertone, while turmeric and red chili powder add vibrant color.
The next step in the Masala Dosa Recipe journey is the dosa itself. A ladleful of batter is gently poured onto the pan, and with a graceful circular motion the back of the ladle spreads round crepe. A few drops of oil grace the edges of the dosa ensuring a golden crispy outcome.
It's final time. The potato filling, hot and fragrant is placed at the heart of the dosa. The dosa is folded over the filling, creating a mouthwatering semicircle.
While a normal Dosa /Dosa Batter is complete without accompaniments, the masala dosa experience is not complete without accompaniments. Coconut chutney, with its mild, cooling qualities, provides a delightful contrast to the dosa's spicy notes. It's more than a dish, it's an experience that captures the essence of South India on a plate.
Masala Dosa Recipe Step by Step Instructions
Creating the perfect Masala Dosa is a delightful journey that encapsulates the essence of South Indian cuisine. The key to this culinary masterpiece lies in meticulous preparation and here are step-by-step instructions to guide you through the process.
Ingredients
Here are the ingredients for Masala Dosa: (approximately 5 servings)
For Dosa Batter
- Parboiled rice :- 2 cups.
- Urad dal :- 1 cup (split black lentils).
- Poha :- 1/4 cup (flattened rice).
- Fenugreek seeds :- 1/2 teaspoon (methi).
- Water :- as needed for soaking and grinding.
- Salt :- to taste.
- Potatoes :- 4 medium-sized , boiled and mashed.
- Onion :- 1 medium-sized , finely chopped.
- Green chilies :- 2-3 pis , finely chopped.
- Mustard seeds :- 1/2 teaspoon.
- Cumin :- 1/2 teaspoon .
- Asafetida :- A pinch of (hing).
- Curry leaves :- 8-10 pis.
- Turmeric powder :- 1/2 teaspoon .
- Salt :- to taste.
- Oil :- 2 tablespoons.
- Toor dal :- 1 cup (pigeon peas).
- Onion :- 1 small , finely chopped.
- Tomato :- 1 small , finely chopped.
- Carrot :- 1 small , diced.
- Potato :- 1 small, diced.
- Beans :- 1/4 cup of chopped.
- Bottle gourd :- 1/4 cup of chopped (lauki).
- Sambar powder :- 2 tablespoons .
- Turmeric powder :- 1/2 teaspoon .
- Asafoetida :- A pinch (hing).
- Salt :- to taste.
- Tamarind pulp :- 1 tablespoon.
- Oil :- 2 tablespoons.
- Mustard seeds :- 1 teaspoon.
- A few curry leaves:-
- Grated coconut :- 1 cup .
- Green chilies :- 2-3pis.
- Ginger :- 1 small piece.
- Fresh coriander leaves:- A handful
- Salt :- to taste.
- Water:- as needed for grinding.
- Tomatoes :- 2 medium-sized , chopped.
- Onion :- 1 medium-sized , chopped.
- Red chilies :- 2-3 dry .
- Garlic :- 2 cloves.
- mustard seeds :- 1/2 teaspoon.
- Asafetida :- A pinch (hing).
- Salt :- to taste.
- Oil.:- 1 tablespoon .
Preparation Guide for the Masala Dosa
Preparation Time: Soaking and Fermenting: 8 to 14 hours Potato Filling: 10-20 minutes Preparing accompaniments (coconut chutney, sambar, etc.): 15-30 minutes (optional) Cooking Time: Cooking each dosa: 2-4 minutes per dosa
Dosa Batter
First:-
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Step2:- After soaking, drain the water from each ingredient. Grind the soaked urad dal, adding a little water at a time, until you get a smooth and fluffy batter. Next Transfer it to a large bowl .
Step3:- Next, grind the soaked rice and poha together into a fine batter. Add water gradually as needed. The consistency should be slightly coarse. Transfer it to the bowl containing the urad dal batter.
Step4:- Add salt to taste. Mix well. Cover the bowl with a lid or cloth and let the batter ferment in a warm place for about 8-12 hours or overnight . The batter should rise and become airy.
Step5:- Once fermented, mix the batter gently. Your dosa batter is now ready to use.
Note: Remember to adjust the consistency of the batter by adding water if needed before making dosas. The batter should be of pouring consistency but not too thin.
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Secend:-
Step 6:- Heat a non-stick or iron tawa (griddle) on medium heat. Sprinkle a few drops of water on the tawa. If the water sizzles and evaporates immediately, the tawa is ready for making dosas.
Step 8:- Drizzle a little oil or ghee around the edges of the dosa and in the center . This will help the dosa cook evenly and become crispy .
Step 9:- Cook the dosa on medium heat until the edges start to turn golden brown and crisp . You can lift the edges slightly with a spatula to check if they have turned golden .
Step 10:- Once the edges are crisp, gently flip the dosa using a spatula. Cook for two minute or so on the other side until it turns golden brown.
Step 11:- Remove the dosa from the tawa and repeat the process with the remaining batter to make more dosas.
Enjoy your homemade dosas, and serve it hot with chutney, sambar, or any desired accompaniment.
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Potato Filling
Now that your dosa batter is ready, let's move on to crafting the flavorful potato filling that will elevate your Masala Dosa. Follow these simple steps :
Step 12:- Start by boiling the potatoes until they are soft and easy to mash . Once cooked, peel off the skin and mash to a smooth consistency. It makes a hearty and substantial base for your delicious potato filling.
Step 13:- In a pan, heat some oil. Add mustard seeds and let them pop. Follow with cumin seeds, letting them sizzle. This tempering process releases a burst of aroma and flavor.
Step 14:- Add chopped onions, green chillies and curry leaves to the pan. Fry the onions until they turn a nice golden brown. This flavorful mixture creates a flavorful backdrop for your potato filling.
Step 15:- Introduce turmeric and asafoetida to the mix. Sprinkle turmeric and hing. These spices not only contribute to the inviting color of the filling but also bring out a unique and delicious taste. Stir everything together to ensure the spices are evenly distributed.
Step 16:- Now, add the mashed potatoes to the pan. Mix them thoroughly with the tempered and spiced ingredients. Allow the potatoes to absorb the flavors during cooking.
Step 17:- Sprinkle salt according to your taste preferences. The salt ties all the flavors together, creating a harmonious and well-seasoned potato filling.
Your aromatic and spiced potato filling is now ready to take its place inside the dosa. This flavorful concoction adds a delightful contrast to the crispy dosa exterior.
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Assembling Dosa
Step 18:- Before we start the journey of making masala dosa, the first step is to heat the pan. Fry the dosa or place a non-stick pan in the oven on medium high heat. Make sure the surface is sufficiently heated to achieve the perfect balance of crisp and golden brown, this is very important.
Step 19:- Once the fryer is hot enough, it's time to bring the dosa batter. Take a ladle full of fermented dosa batter and pour it into the center of the fryer. The task here is to spread the batter in a circular motion, starting from the center outwards, using the back of the ladle. This technique ensures an even layer of batter which contributes to the consistency of the dosa.
Step 20:- To improve both the flavor and texture, drizzle a little oil around the edge of the dosa. It not only prevents clogging but also plays an important role in achieving the desired smoothness. The oil adds a touch of richness to the dosa and helps achieve that golden brown color.
Step 21:- Allow the dosa to cook on medium heat as the batter spreads. Keep a close eye on the edges, they will start to lift and the bottom will turn a nice golden brown . This indicates that the dosa is ready to move on to the next step .
Step 22:- Flipping is an option for those who prefer to cook both sides of the dosa evenly. Using a spatula, carefully flip the dosa and let it cook briefly on the other side. However many people enjoy the dosa by cooking only one side, so feel free to skip this step if you prefer .
Step 23:- Now comes the delicious heart of the masala dosa – the potato mixture. Take a portion of the prepared potato filling and spread it on one side of the dosa. This tasty addition adds a delightful contrast to the crisp exterior of the dosa.
Step 24:- To complete the culinary masterpiece, carefully fold the dosa over the potato filling. It can be made into a half-moon shape or rolled into a cylinder depending on your preference. The fold not only envelops the delicious filling but also makes it convenient to enjoy your masala dosa.
Your hot and spicy masala dosa is now ready to taste. Pair it with coconut chutney and sambar for a complete South Indian culinary experience.
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Making Sambar
Now let's add the perfect accompaniment to your masala dosa with a delicious bowl of sambar. An important step in making those hearty lentils. Here is a simple step by step guide :
Step 1:- Rinse the Toor dal (pigeon peas) under running water until the water runs clear. Then, soak the dal in water for about 30 minutes. Then, Drain the water and set aside .
Step 2:- In a pressure cooker add the soaked and drained Toor dal along with 3 cups of water. Close the lid and cook on medium flame for about 4-5 whistles or till the dal becomes soft. Once cooked set aside. This forms the wholesome foundation of your Sambar.
Step 3 :- In a large pan heat oil over medium heat. Add the mustard seeds and let them splutter.
Step 4 :- Add the curry leaves and asafoetida (hing) to the pan. Sauté for a few seconds until fragrant . Add the chopped onions to the pan and sauté until they turn translucent.
Step 5:- Now add the chopped tomatoes and cook until they become soft. Then, Add the diced carrot, potato, chopped beans and bottle gourd to the pan. Stir well to combine .
Step 6:- Sprinkle turmeric powder and salt over the vegetables. Mix everything together. Cover the pan and cook the vegetables for about 5-7 minutes or until they are tender.
Step 7:- Meanwhile, Soak a small ball of tamarind in warm water for a bit. Once it softens extract the pulp by squeezing it with your fingers. Strain out any seeds or fibers, leaving you with a rich tamarind extract. Mix well and set aside .
Step 8:- Once the vegetables are cooked add the sambar powder to the pan. Stir well to coat the vegetables with the spice mix. Then, Pour the tamarind pulp mixture into the pan. Mix everything together . this secret ingredient that imparts a delightful tanginess to your Sambar. Adjust the quantity based on your preference for tanginess.
Step 9:- Now, add the cooked Toor dal to the pan and mix well with the vegetables and spices. Adjust the consistency of the sambar by adding water if needed. Allow the Sambar to simmer on low heat. Simmer the sambar for another 5-10 minutes to allow the flavors to blend together .
Step 10:- This slow cooking process allows all the ingredients to meld together andcreating a harmonious blend of flavors. Taste the sambar and adjust the seasoning, adding more salt or sambar powder if desired.
Step 11:- In a separate small pan, heat a teaspoon of oil. Add mustard seeds and let them splutter. Then, add a few curry leaves and sauté for a few seconds .
Step 12:- Pour this tempering (tadka) over the sambar and mix well. Remove the sambar from heat and let it sit for a few minutes to allow the flavors to meld together.
Your homemade Sambar is now ready to be served alongside the crispy Masala Dosa. Enjoy the delightful combination of flavors and textures as you dip your dosa into this flavorful lentil soup.
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Coconut Chutney
Step 1:- Take 1 cup of grated coconut in a grinder. Add 2-3 green chilies (adjust according to your spice preference) to the blender.
Step 2:- Peel and add a small piece of ginger to the grinder. Ginger adds a nice flavor to the chutney. Add a handful of fresh coriander leaves. Coriander leaves add freshness and aroma to the chutney.
Step 3:- Sprinkle some salt to taste. Remember to start with a little salt and adjust as needed. Start blending the ingredients in the grinder. You may need to add a little water gradually to help with the blending process .
Step 4:- Blend until you get a smooth and creamy consistency. If required, you can add more water to adjust.
Step 5:- Taste the chutney and adjust the seasoning if needed by adding more salt or chilies according to your preference. Transfer the chutney to a serving bowl or container .
Enjoy the flavorful and refreshing coconut chutney with your dosas or any other snacks.
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Tomato Onion Chutney
Step 1:- Heat oil in a pan on medium heat. Add dry red chillies to the hot oil, fry for a few seconds until fragrant .
Step 3:- Add chopped onion to the pan and fry till it becomes translucent and slightly caramelized. Add the chopped tomatoes to the pan and cook until they are soft and mushy.
Step 4:- Sprinkle salt to taste and mix well. Remove the pan from the heat and let the mixture cool. Transfer the cooled mixture to a blender or food processor.
Step 5:- Blend the mixture until you get a smooth and creamy consistency. You can add little water if necessary to adjust the consistency of the chutney.
Step 6:- Taste the chutney and adjust the seasoning by adding more salt or red chillies as per your preference if necessary.
Transfer the chutney to a serving bowl or container . Enjoy delicious tomato onion chutney with your dosa or any other dish of your choice .
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Expart Tips
Fermentation:- Allow the dosa batter to ferment in a warm place for 8-12 hours or overnight for a light and airy texture.
Non-Stick Pan:- Use a non-stick pan or skillet for crispy and evenly cooked dosas with less oil.
Spreading Technique:- Spread the dosa batter in a circular motion, starting from the center and moving outwards, for a thin and even dosa.
Proper Heating:- Preheat the pan properly before pouring the batter for quick and even cooking.
Oil or Ghee:- Drizzle a little oil or ghee around the edges and on top of the dosa for a crispy and golden brown crust.
Potato Filling:- Sauté onions until golden brown for enhanced flavor and adjust the spice level by adding or reducing green chilies.
Accompaniments:- Serve Masala Dosas hot with coconut chutney, tomato onion chutney, and sambar for a complete and flavorful meal.
Practice Makes Perfect:- Don't worry if your first attempts are not perfect. Practice and patience will help you master the art of making delicious Masala Dosas.
Enjoy your Masala Dosas with these tips and savor the delightful flavors.
Storage and Reheating
Always use your judgment and preferences when storing and reheating as the method chosen can affect the texture of Masala Dosa. Let's delve into the details of storing and reheating delicious Masala Dosas:Storage
Cooling Comfort:- After crafting those flavorful Masala Dosas allow them to cool down for a few minutes. This helps maintain their crispiness.
Separation Strategy:- If you've prepared Masala Dosas with a filling, such as potato masala separate the dosas from the filling. This prevents sogginess and helps each component stay fresh.
Stacking Serenity:- Once cooled stack the dosas on a plate. Place a piece of parchment paper or a clean kitchen towel between each dosa to prevent sticking.
Container Confinement:- Store the dosas in an airtight container. Choose a container large enough to accommodate the dosas without folding or breaking them.
Refrigeration Refuge:- Pop the container of Masala Dosas into the refrigerator. The cool environment helps maintain their texture without compromising on flavor.
Separate Storage:- If you have coconut chutney or other sides, store them separately. This ensures the dosas stay crisp until you're ready to enjoy them.
Fresh Feast:- While Masala Dosas can be stored, they are best enjoyed fresh. Aim to consume them within 1/2 days for the optimal taste and texture.
Reheating
Pan Perfection:- For a stovetop revival use a hot pan or griddle. Place the dosas on the heated surface and warm each side for about 10-15 seconds until they regain their crispiness.
Steamy Spa:- If you prefer a softer texture, steam the dosas. Stack them, wrap in a damp kitchen towel, and steam for a minute or two until they become warm and pliable.
Microwave Magic:- The microwave is your swift solution. Place the dosas on a microwave safe plate, cover them with a damp paper towel, and microwave in short intervals until warm.
Avoid Overcrowding:- Whether on the stovetop or in the microwave, avoid overcrowding to ensure even reheating. Give each dosa its space for that perfect warmth.
Garnish Galore:- Before serving add a dollop of ghee a sprinkle of chaat masala or your favorite chutney. It's not just about reheating, it's about enhancing the flavors.
Whether freshly made or reheated let the crispy edges and the savory filling make your meal a delightful experience. Enjoy your Masala Dosas.
Nutrition Values
Here is a summary of the approximate nutritional value of jalebis per 100 grams.
- Calories:- 160-200 calories
- Carbohydrate:- 30-40 grams
- Protein:- 5-7 grams
- Fat:- 2-5 grams
- Fiber:- 3-5 grams
- Sodium:- 400-600 milligrams
- Vitamin C:- Small amount from curry leaves used in tempering
- Vitamin B6:- Present in potatoes used in the potato masala filling
- Folate:- Some amount from lentils, such as urad dal
- Vitamin K:- Small amount from curry leaves used in tempering.
Conclusion
Masala Dosas are a delightful South Indian dish that offers a perfect blend of crispy textures and flavorful fillings. This Masala Dosa Recipe has provided you with the tools and techniques to create these mouthwatering dosas at home. From fermenting the batter to preparing the aromatic potato filling, you have learned the secrets to achieve the authentic taste of this beloved dish.
Whether enjoyed for breakfast, lunch, or dinner, Masala Dosas are sure to impress with their unique flavors and cultural significance. So, embrace the process, and enjoy the delightful flavors that Masala Dosas bring to your table.
FAQs
Ques:- What ingredients make dosa crispy?
Ans :- The key ingredients that contribute to the crispy of dosa are rice and urad dal. Rice provides the necessary starch content, while urad dal adds a light and airy consistency. The fermentation process also plays a crucial role in creating the crispy texture by breaking down complex carbohydrates.
Ques:- What is the ratio for dosa batter?
Ans :-The ideal ratio for dosa batter is typically 2 parts rice to 1 part urad dal. This means using twice the amount of rice compared to urad dal. This ratio helps achieve the desired texture and taste for a delicious and crispy dosa.
Ques:- Is masala dosa junk food?
Ans :- No, masala dosa is not considered junk food. It is a popular South Indian dish made with fermented batter, filled with a flavorful potato masala, and served with chutney and sambar .It is a balanced and nutritious meal that can be enjoyed as part of a healthy diet.
Ques:- Why is urad dal used for dosa?
Ans :- Urad dal is used for dosa because it helps in achieving the desired texture and taste. Urad dal provides a light and fluffy consistency to the batter when ground and fermented, resulting in crispy dosas. It also adds a subtle flavor to the dish.
Ques:- Can we soak rice and urad dal together?
Ans:- While it is possible to soak rice and urad dal together for dosa batter, it is not the preferred method. Rice and urad dal have different soaking times and water requirements. Soaking them together can result in uneven soaking or insufficient absorption of water. To achieve the best results, it is recommended to soak rice and urad dal separately. This allows each ingredient to absorb water adequately. Ensuring proper consistency and fermentation of the batter.
Ques:- Is it OK to eat dosa everyday?
Ans:- Eating dosa every day can be part of a balanced diet, but it's important to consider the overall nutritional variety and portion sizes. While dosas can provide carbohydrates, they may not offer a complete range of nutrients needed for optimal health. It's advisable to include other food groups like protein, vegetables, fruits, and healthy fats in your daily meals. Additionally, the cooking method and ingredients used in dosa preparation should be taken into account to avoid excessive oil or unhealthy additives .
Ques:- Which is best tawa for dosa?
Ans:- The best tawa (griddle) for dosa is typically a cast iron or non-stick tawa. Cast iron retains heat well and distributes it evenly, resulting in crispy dosas. Non-stick tawas are convenient for cooking dosas without excessive oil and are easier to clean. Ultimately, personal preference and the tawa's durability and quality should also be considered when choosing the best tawa for making dosas.
Ques:- How to make dosa batter sticky?
Ans:- To make dosa batter sticky, adjust the water content. Gradually add water to the batter while grinding until you achieve a thick yet pourable consistency. The batter should coat the back of a spoon smoothly. Additionally, fermenting the batter for a longer duration, such as overnight or up to 12 hours, can increase the stickiness. The fermentation process allows the batter to develop natural stickiness and improve its texture, resulting in soft and sticky dosas.
Ques:- How many dosas in 1 litre batter?
Ans :- The number of dosas that can be made from 1 litre of dosa batter depends on the size and thickness of the dosas. On average, you can make approximately 15-20 dosas from 1 litre of batter, assuming a standard dosa size and thickness. However, this can vary based on personal preference and the amount of batter used per dosa.
Ques. Which rice is best for dosa batter?
Ans:- The best rice for dosa batter is typically a short-grain variety known as idli rice or parboiled rice. This type of rice is specifically cultivated and processed for making dosas and idlis. It has a high starch content, which helps in achieving a smooth and crispy texture. Alternatively, you can also use regular short-grain rice or a combination of parboiled and regular rice .
Ques:- Is masala dosa junk food?
Ans :- No, masala dosa is not considered junk food. It is a popular South Indian dish made with fermented batter, filled with a flavorful potato masala, and served with chutney and sambar .It is a balanced and nutritious meal that can be enjoyed as part of a healthy diet.
Ques:- Why is urad dal used for dosa?
Ans :- Urad dal is used for dosa because it helps in achieving the desired texture and taste. Urad dal provides a light and fluffy consistency to the batter when ground and fermented, resulting in crispy dosas. It also adds a subtle flavor to the dish.
Ques:- Can we soak rice and urad dal together?
Ans:- While it is possible to soak rice and urad dal together for dosa batter, it is not the preferred method. Rice and urad dal have different soaking times and water requirements. Soaking them together can result in uneven soaking or insufficient absorption of water. To achieve the best results, it is recommended to soak rice and urad dal separately. This allows each ingredient to absorb water adequately. Ensuring proper consistency and fermentation of the batter.
Ques:- Is it OK to eat dosa everyday?
Ans:- Eating dosa every day can be part of a balanced diet, but it's important to consider the overall nutritional variety and portion sizes. While dosas can provide carbohydrates, they may not offer a complete range of nutrients needed for optimal health. It's advisable to include other food groups like protein, vegetables, fruits, and healthy fats in your daily meals. Additionally, the cooking method and ingredients used in dosa preparation should be taken into account to avoid excessive oil or unhealthy additives .
Ques:- Which is best tawa for dosa?
Ans:- The best tawa (griddle) for dosa is typically a cast iron or non-stick tawa. Cast iron retains heat well and distributes it evenly, resulting in crispy dosas. Non-stick tawas are convenient for cooking dosas without excessive oil and are easier to clean. Ultimately, personal preference and the tawa's durability and quality should also be considered when choosing the best tawa for making dosas.
Ques:- How to make dosa batter sticky?
Ans:- To make dosa batter sticky, adjust the water content. Gradually add water to the batter while grinding until you achieve a thick yet pourable consistency. The batter should coat the back of a spoon smoothly. Additionally, fermenting the batter for a longer duration, such as overnight or up to 12 hours, can increase the stickiness. The fermentation process allows the batter to develop natural stickiness and improve its texture, resulting in soft and sticky dosas.
Ques:- How many dosas in 1 litre batter?
Ans :- The number of dosas that can be made from 1 litre of dosa batter depends on the size and thickness of the dosas. On average, you can make approximately 15-20 dosas from 1 litre of batter, assuming a standard dosa size and thickness. However, this can vary based on personal preference and the amount of batter used per dosa.
Ques. Which rice is best for dosa batter?
Ans:- The best rice for dosa batter is typically a short-grain variety known as idli rice or parboiled rice. This type of rice is specifically cultivated and processed for making dosas and idlis. It has a high starch content, which helps in achieving a smooth and crispy texture. Alternatively, you can also use regular short-grain rice or a combination of parboiled and regular rice .
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