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dosalover hashtag performance

#dosalover celebrates the passion for "Dosa," a popular South Indian dish. It showcases creative recipes, restaurant reviews, food trends, and vibrant community interactions centered around this delicious, crispy delicacy. Foodies unite!
THE ORIGINAL DOSA 🥞 RECIPE . . . RECIPE: ▢ 1 cup urad dal ▢ 3 cups white rice (any rice) ▢ 1/3 chana dal ▢ 1 tsp fenugreek/methi seeds (optional) but helps fermentation (not in video) ▢ 1 tsp non iodized salt (helps with cooler climate fermentation) 1.) Soak lentils over night in water and make sure all lentils and rice are covered. 2.) Separate water from rice/lentil mix but save the water in a separate dish. Or you can discard and use fresh cold water. 3.) In a blender, add lentils/rice mixture and grind batter until smooth batter. Add the water to get to the right consistency. 4.) Pour batter into a container that is 2x the size of the batter. Add non iodized salt to batter. 5.) Using a clean hand, mix the batter for 2 to 3 minutes. This will add air to the batter and help with fermentation. 6.) Cover the batter and wrap batter in a thick towel. 7.) Preheat oven to 270 degrees. Once preheated turn oven off and turn on oven light. Put wrapped dosa batter into oven and let sit for 10 to 12 hours! #fermentation #fermented #dosa #dosha #dosai #fermenteddosa #fyp #southindian #dosalover #dosarecipes Reposting my most viral video because I want to start posting again hehe
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THE ORIGINAL DOSA 🥞 RECIPE . . . RECIPE: ▢ 1 cup urad dal ▢ 3 cups white rice (any rice) ▢ 1/3 chana dal ▢ 1 tsp fenugreek/methi seeds (optional) but helps fermentation (not in video) ▢ 1 tsp non iodized salt (helps with cooler climate fermentation) 1.) Soak lentils over night in water and make sure all lentils and rice are covered. 2.) Separate water from rice/lentil mix but save the water in a separate dish. Or you can discard and use fresh cold water. 3.) In a blender, add lentils/rice mixture and grind batter until smooth batter. Add the water to get to the right consistency. 4.) Pour batter into a container that is 2x the size of the batter. Add non iodized salt to batter. 5.) Using a clean hand, mix the batter for 2 to 3 minutes. This will add air to the batter and help with fermentation. 6.) Cover the batter and wrap batter in a thick towel. 7.) Preheat oven to 270 degrees. Once preheated turn oven off and turn on oven light. Put wrapped dosa batter into oven and let sit for 10 to 12 hours! #fermentation #fermented #dosa #dosha #dosai #fermenteddosa #fyp #southindian #dosalover #dosarecipes Reposting my most viral video because I want to start posting again hehe
Aloo Masala for Dosa 1 teaspoon cumin seeds 1 teaspoon urad dal 2 teaspoons Chana Dal 4 to 5 Thai green chilies 2 tsp ginger 5 to 7 curry leaves 1/2 tsp mustard seeds (optional) 3/4 tsp turmeric 1/2 onion thinly chopped 4 medium potatoes peeled and chopped into cubes (either pre boiled and chopped or not boiled) 1/2 to 3/4 of water if not boiling Overall, 2 tsp of salt. Adjust based on your taste 1.) Add two tsp of oil or ghee and. Add spices to a pan that is low to medium heat. Roast all spices until almost golden brown. Roast on low to medium heat, you don’t want to burn the spices. You should be able to smell the curry leaves in the air. If you do not have access to ingredients, you should be fine to just add cumin seeds, green chilies, and ginger. 2.) After spices have roasted, add 3/4 tsp turmeric. Sauté until all spices have roasted to golden brown. This should only be 1 minute. Then add onions and cook until translucent. 3.) Add peeled and washed potatoes that are cut into small cubes. You can also boil potatoes, chop, and then sauté. 4.) If adding in oiled potatoes, add an additional 1/2 to 3/4 cup of water. Cover potatoes with a lid and cook until water evaporates. 5.) Give potatoes a final mix. Less water equals more cube shape, and more water results in a softer potato mix. #fermentation #fermented #dosa #dosha #dosai #fermenteddosa #fyp #southindian #dosalover #dosarecipes
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Aloo Masala for Dosa 1 teaspoon cumin seeds 1 teaspoon urad dal 2 teaspoons Chana Dal 4 to 5 Thai green chilies 2 tsp ginger 5 to 7 curry leaves 1/2 tsp mustard seeds (optional) 3/4 tsp turmeric 1/2 onion thinly chopped 4 medium potatoes peeled and chopped into cubes (either pre boiled and chopped or not boiled) 1/2 to 3/4 of water if not boiling Overall, 2 tsp of salt. Adjust based on your taste 1.) Add two tsp of oil or ghee and. Add spices to a pan that is low to medium heat. Roast all spices until almost golden brown. Roast on low to medium heat, you don’t want to burn the spices. You should be able to smell the curry leaves in the air. If you do not have access to ingredients, you should be fine to just add cumin seeds, green chilies, and ginger. 2.) After spices have roasted, add 3/4 tsp turmeric. Sauté until all spices have roasted to golden brown. This should only be 1 minute. Then add onions and cook until translucent. 3.) Add peeled and washed potatoes that are cut into small cubes. You can also boil potatoes, chop, and then sauté. 4.) If adding in oiled potatoes, add an additional 1/2 to 3/4 cup of water. Cover potatoes with a lid and cook until water evaporates. 5.) Give potatoes a final mix. Less water equals more cube shape, and more water results in a softer potato mix. #fermentation #fermented #dosa #dosha #dosai #fermenteddosa #fyp #southindian #dosalover #dosarecipes

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