4 Serves
93 Mins
34 g
14 g
30 g
Ensure your dosa batter is properly fermented and at room temperature before starting.
Ingredients, vitamins, and health benefits
Dosa Batter
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Vitamin K
5 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
27 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
233 mg / 1,250 mgPotassium
282 mg / 4,700 mgSodium
583 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
8 g / 20 gCholesterol
131 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Heat a non-stick skillet or tawa over medium heat and lightly brush the surface with cooking oil.
Pour a ladleful of dosa batter onto the center of the hot pan and spread it slightly into a thick, small circle.
Drizzle a small amount of oil around the edges and cook until the bottom is golden brown and the top is set with visible air holes.
Flip the dosa carefully using a spatula and cook for another minute until lightly browned on the other side.
Remove from the pan and season lightly with salt and pepper if desired before serving hot.
Cooking Oil
Salt
Black Pepper
Vitamin A
42 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
5 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
27 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
233 mg / 1,250 mgPotassium
282 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
8 g / 20 gCholesterol
131 mg / 300 mgCaffeine
0 mgNet Carbs
6
g33
g11
g
Italian
VenezuelanZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgAlcohol
0 g