Name: Oil Free – Healthy Dosa / Without Oil Dosa
Prep time: 600 min
Cook time: 5 min
Total time: 605 min
Ingredients: 1 cup Rice/ Chawal/ Biyyam; ½ cup Idli Rice/ Parboiled Rice/ UppuduBiyyam; 1 cup Atukulu/ Pressed Rice/ Poha; 2 tablespoons Whole Urad dal/ MinapaGundlu; 1 cup Murmura/ Puffed Rice/ Maramaraalu; 1 teaspoon Methi/ Fenugreek Seeds/ Menthulu; as per taste Salt; 2 cups Water ((for soaking))

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10-12hrs CookTime:5 mins Cuisine:Indian

Dosa / Attu is the most admired, adored and famous breakfast recipe of South India. Its an age old traditional breakfast variety and there are literally umpteen number of dosa varieties.

Traditionally, the basic Dosa batter is made with just 2 ingredients rice and black gram. Not much of variation is there in making a Dosa, but the ingredients in making the batter definitely varied w.rt. time. The reputation of dosa is mainly because of its qualities like VEGAN, GLUTENFREE, FLOUR FREE, PROTEIN RICH, EASY TO MAKE above all its extremely tasty with the accompaniments like any chutney, curry or sambar.

On the contrary many people avoid having dosa frequently, bacause of the OIL it uses to get roasted. As,Oil cannot be excluded from making a dosa, so people try to find ways to avoid the oil usage.

With this thought in mind, I found this excellent recipe of, Oil-free healthy dosa / without oil dosa, tried it myself and felt like it would be useful for many others. Here you go, just try this recipe of, Oil-free healthy dosa / without oil dosa, you will surely love it. 🙂

We had these Oil-free healthy dosa / without oil dosa(s) with Chutney, Pickle and Curry as accompaniments.

Recipe links for Chutney⇒ Beerapottu Pachchadi / RidgeGourd Peel Chutney
Pickle⇒ Dosavakaya / Yellow Cucumber Pickle
Curry⇒ Potato Mash Curry /Aloo Tadka / Bangaladumpa Koora

Before starting to cook, don’t forget to see the Tips mentioned at the end.

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Ingredients:

Rice/ Chawal/ Biyyam – 1 cup
Idli Rice/ Parboiled Rice/ UppuduBiyyam – ½ cup
Atukulu/ Pressed Rice/ Poha – 1 cup
Whole Urad dal/ MinapaGundlu – 2 tablespoons
Murmura/ Puffed Rice/ Maramaraalu – 1 cup
Methi/ Fenugreek Seeds/ Menthulu – 1 teaspoon
Salt – as per taste
Water – for soaking (2 cups)

Special Ingredients:

Idli Rice/ Parboiled Rice/ UppuduBiyyam
Murmura/ Puffed Rice/ Maramaraalu

Step Wise pics Procedure for ‘Oil free Dosa / Without Oil Dosa’:

PREP WORK / MAKING DOSA BATTER:

Take the Urad Dal/Minapagundlu, Rice and IdliRice/ Parboiled Rice into a large bowl.
Wash them thoroughly for 2-3 times.
Add the Poha/ Flattened Rice/ Atukulu, Murmura/ Puffed Rice/ Maramaraalu and Methi/ Fenugreek Seeds/ Menthulu to the same bowl.

All the ingredients (except salt) washed twice and taken into a wide vessel
Add 2 cups of water and let them soak.
Leave the bowl on kitchen platform for 4 to 5 hours.

After all the ingredients have soaked for 4 to 5 hrs
Transfer this soaked content (including soaked water) into a blender/ mixer and grind it into a fine batter.

Dosa batter – Before fermentation
Leave the above batter in a warm, dry place for fermentation up to 7 to 8 hrs.

Dosa batter – After fermentation
After fermentation, add enough salt and mix the batter 3-4 times thoroughly.

COOKING / MAKING DOSA:

Put the dosa griddle on stove top under high flame and let it heat.
Sprinkle fistful of water onto the griddle and rub it off with a kitchen cloth or an onion piece.
Using a ladle, pour 2 ladle fulls of dosa batter onto the griddle (do not spread) and immediately close it with a lid. Reduce the flame to medium.
Let it steam cook for 2 mins.

Poured Ladle full of batter and closed with lid

Removed the lid after 2-3 mins
Open the lid and turn the dosa to the other side. Do not cover with lid. (see Tips section)
Let it be on the griddle for a 30 sec and then remove the dosa from griddle. Serve.
Repeat the same for the rest. Done!!

Dosa turned to the other side

Tips:

Fermentation is a must, so don’t skip or lessen the time for it.
Look at the batter consistency in the pics I added.
After pouring the batter on the griddle don’t try to spread it like we do it for regular dosa.
Forming of holes is the quality of perfect dosa in this recipe.
On reversing the dosa to the other side, you can close it with lid if you prefer a soft dosa. But do not cover with lid, if you prefer crispy one.
The curry in the photo is the same aloo curry as per the link, but to get the gravy consistency I added curd to the curry.
This batter can be stored in the refrigerator up to a week, and can be used for making these Oil-free healthy dosa / without oil dosa, instantly.

Result:

The taste of these, Oil-free healthy dosa / without oil dosa(s) is normal like regular dosa, but the texture is extremely soft like cotton.
Being oil-free these you will be completely guilt-free while eating them.
As in the pics below, we had these dosa(s) with Chutney, Pickle and Curry as accompaniments.
Recipe links for Chutney⇒ Beerapottu Pachchadi / RidgeGourd Peel Chutney , Pickle⇒ Dosavakaya / Yellow Cucumber Pickle and Curry⇒ Potato Mash Curry /Aloo Tadka / Bangaladumpa Koora
Healthy Dosa served with chutney, pickle and curry as accompaniments
Healthy Dosa served with chutney, pickle and curry as accompaniments

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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