4 Serves
87 Mins
Prepare the dosa batter by ensuring it is at room temperature and has the consistency of thin pancake batter.
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IndianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
32 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
238 mg / 1,250 mgPotassium
284 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
136 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Heat the Dosa Tawa or a non-stick skillet over medium-high heat and lightly grease with ghee.
Pour a ladle of dosa batter onto the center of the hot tawa and spread it in a circular motion to create a thin, even layer.
Drizzle a teaspoon of ghee around the edges and over the surface of the dosa, then add your preferred filling ingredients in the center.
Cook until the bottom is golden brown and crispy, then fold the dosa over the filling and serve immediately.
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Indonesian
Indian