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dosa
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Dosa is a thin, savoury crepe made from fermented rice and black gram batter in South Indian cuisine. Learn about its history, variations, serving and preparation methods, and health benefits.
Learn how to make dosa batter from scratch with different types of lentils, rice and ingredients. Get tips and tricks for fermentation, cooking and serving dosas with chutney, sambar or kurma.
Dosa is a crispy and crepe-like street food from southern India, made with rice and lentil flour. Learn how to make dosa, how to eat dosa, and what to serve with dosa in this guide by Sukhi's.
Dosa is a traditional and ever popular South Indian breakfast dish made from a fermented rice and urad dal (black gram) batter, spread thin on a hot griddle, creating a golden, savory, crispy crepe typically served with Coconut Chutney and Sambar for a flavorful and wholesome meal. With just a handful of ingredients learn to make the classic Dosa recipe with my easy video and step-by-step photos.
Learn how to make dosa, a savory crepe made from fermented rice and lentils, at home with this step-by-step guide. Find tips for fermenting, cooking, and filling dosa, as well as variations and leftover ideas.
Learn how to make dosas, crispy and chewy crepes from rice and lentils, with savory or sweet fillings. Find out what dosas are, how to ferment the batter, and how to serve them with chutneys and condiments.
Learn how to make the best crispy dosa's from scratch with homemade dosa batter, along with all the tips and tricks to get the perfect crispy dosa's every time! Find out the ingredients, ratio, fermentation, and cooking methods for this South Indian delicacy.
Learn how to make plain or paper dosa from scratch with rice, urad dal, fenugreek seeds and chana dal. Follow the easy steps and tips to get thin and crispy dosa with coconut chutney and sambar.
Learn how to make authentic South Indian plain dosa with fermented rice and lentils. Find tips for grinding, fermenting, and cooking dosas, as well as variations and serving suggestions.
Making dosa is an art, and this recipe is from Anita Jaisinghani, chef and owner of Pondicheri restaurant and author of "Masala: Recipes from India, the Land of Spices." The dosa batter is made ...