Rasam Dosa Recipe

Recipe By Slurrp

Rasam Dosa is a popular South Indian dish that combines the flavors of crispy dosa and tangy rasam. The dosa is made by spreading a thin layer of fermented rice and lentil batter on a hot griddle, and then topped with a spicy and tangy rasam. This dish is a perfect blend of textures and flavors, with the crispy dosa complementing the tangy and spicy rasam. It is typically served with coconut chutney and sambar.

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15minstotal
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ingredients serve

Ingredients for Rasam Dosa Recipe

  • as needed For Dosa Batter
  • 1/2 cup Rice
  • 0.13 cup Urad Dal
  • as needed Water For Soaking
  • As required Salt To Taste
  • as needed For Rasam
  • 1 Tomatoes, Chopped
  • 1/2 tablespoon Tamarind Pulp
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • 1 Dried Red Chilies
  • 1/4 teaspoon Turmeric Powder
  • 1/2 tablespoon Rasam Powder
  • As required Salt To Taste
  • as required Curry Leaves
  • as required Oil For Cooking
  • as required Water For Rasam

Directions: Rasam Dosa Recipe

Cooking Directions

  • STEP 1.To make the dosa batter, soak rice and lentils overnight, then grind them into a smooth paste.
  • STEP 2.Ferment the batter for 8-10 hours or until it doubles in volume.
  • STEP 3.Heat a griddle and pour a ladleful of batter onto it, spreading it in a circular motion to form a thin dosa.
  • STEP 4.Drizzle oil around the edges and cook until the dosa turns golden brown and crispy.
  • STEP 5.To make the rasam, heat oil in a pan and add mustard seeds, cumin seeds, curry leaves, and dried red chilies.
  • STEP 6.Add chopped tomatoes, turmeric powder, rasam powder, and salt. Cook until the tomatoes are soft.
  • STEP 7.Add tamarind pulp and water, and let the rasam simmer for a few minutes.
  • STEP 8.Pour the rasam over the dosa and serve hot with coconut chutney and sambar.

Cooking Tips

  • Make sure the dosa batter is fermented well to get a crispy dosa.
  • Adjust the spiciness of the rasam according to your taste.
  • Serve the rasam dosa immediately after pouring the rasam to maintain its crispiness.

Storage and Serving

  • Rasam dosa is best served hot and fresh.
  • Leftover dosa batter can be stored in the refrigerator for up to 2 days.
  • Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
value
161
calories per serving
< 1 g Fat5 g Protein33 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    5g
  • Carbs
    33g
  • Fiber
    2g

MacroNutrients

  • Carbs
    33g
  • Protein
    5g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    28mg
  • Iron
    1mg
  • Vitamin A
    3mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    8mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    23mg
  • Manganese
    < 1mg
  • Phosphorus
    57mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp