- Soak rice, dals, methi seeds, and poha for 2-4 hours. Grind with curd to a smooth batter. Ferment for 12-18 hours.
- Mix baking soda and sugar into the batter just before cooking. Pour a ladleful onto a hot, lightly oiled pan without spreading. Cook covered with a little oil.
- For kurma: Sauté cinnamon, cloves, onions, tomatoes, and carrots. Add spices and ground coconut paste.
- Pressure cook kurma for 1-2 whistles. Adjust consistency by simmering if needed. Serve hot with the set dosas.
- Calories:180 kcal25%
- Energy:753 kJ22%
- Protein:5 g28%
- Carbohydrates:30 mg40%
- Sugar:4 mg8%
- Salt:200 g25%
- Fat:4 g20%
Last Updated on 2 months by Neha Deshmukh
Authentic Dosa & Carrot Kurma Recipe – South Indian Breakfast
Hello friends! There’s something truly special about waking up to the aroma of crispy dosas and a flavorful kurma. It instantly transports me back to my childhood, to bustling South Indian kitchens filled with warmth and deliciousness. Today, I’m so excited to share my family’s recipe for authentic dosa and a vibrant carrot kurma – a breakfast (or dinner!) that’s guaranteed to brighten your day.
Why You’ll Love This Recipe
This isn’t just a dosa recipe; it’s the dosa recipe I’ve perfected over the years. It delivers consistently soft, slightly tangy dosas that are incredibly satisfying. And the carrot kurma? It’s a delightful twist on the traditional, adding a touch of sweetness and extra nutrients. It’s a complete, comforting meal that’s surprisingly easy to make, even if you’re new to South Indian cooking.
Ingredients
Here’s what you’ll need to create this magic:
For the Dosa Batter:
- 1 cup Idli rice
- 0.5 cup raw rice (Sona masoori)
- 0.33 cup urad dal
- 3 tbsp thick aval/poha
- 0.5 tsp methi seeds
- 1 tbsp chana dal
- 0.25 cup curd
- Salt to taste
- 0.5 pinch cooking soda
For the Carrot Kurma:
- 1 tbsp oil
- 1 inch cinnamon
- 2 cloves
- 2 large onions
- 1 tomato
- 2 medium carrots
- 2-3 green chilies
- 1 inch ginger
- 7 garlic flakes
- 0.5 tsp aniseed
- 0.5 tsp khus khus
- 0.5 tsp red chili powder
- 0.25 tsp turmeric powder
- 3 tbsp grated coconut
Ingredient Notes
Let’s talk ingredients! Getting these right makes all the difference.
- Idli Rice vs. Sona Masoori: Idli rice is key for that soft texture. Sona Masoori adds a bit of fluffiness. Don’t substitute both with just one!
- Urad Dal Quality: Use good quality, white urad dal. It should be fresh and not discolored. This is crucial for fermentation.
- Aval/Poha Variations: Thick aval (flattened rice) works best, but you can use thin poha if that’s what you have. Just adjust the soaking time slightly.
- Methi Seeds Importance: Don’t skip the methi seeds! They add a lovely aroma and aid in fermentation.
- Regional Spice Variations in Kurma: Feel free to adjust the spices in the kurma to your liking. Some families add a pinch of garam masala or coriander powder. My grandmother always used a little more turmeric for a vibrant color!
Step-By-Step Instructions
Alright, let’s get cooking!
- Soaking is Key: Combine the idli rice, raw rice, urad dal, aval/poha, and methi seeds in a large bowl. Add plenty of water to cover everything generously. Soak for at least 2 hours, or even overnight for best results.
- Grinding Time: Drain the soaked ingredients and transfer them to a grinder. Add the chana dal and curd. Grind to a smooth, flowing batter, adding water as needed. The consistency should be similar to pancake batter.
- Fermentation Magic: Transfer the batter to a large container, leaving room for it to rise. Add salt and mix well. Cover and let it ferment in a warm place for 15+ hours. You’ll know it’s ready when it’s bubbly and has a slightly sour aroma.
- Kurma Prep: Heat oil in a pan. Add cinnamon and cloves, and let them sizzle for a moment. Add chopped onions and sauté until golden brown.
- Building the Flavor: Add chopped tomatoes, carrots, green chilies, ginger, and garlic. Sauté for another 5-7 minutes until the tomatoes soften.
- Spice it Up: Add red chili powder, turmeric powder, aniseed, and khus khus. Sauté for a minute, then add grated coconut.
- Pressure Cook to Perfection: Add about a cup of water to the pan and bring to a boil. Pressure cook for 1-2 whistles.
- Simmer & Serve: Open the pressure cooker and simmer the kurma until it reaches your desired consistency. Adjust salt to taste.
- Dosa Time! Mix the cooking soda into the fermented dosa batter. Heat a flat griddle or dosa pan over medium-high heat. Pour a ladleful of batter onto the hot pan – don’t spread it! Let it cook for a minute, then drizzle a little oil around the edges. Cover and cook for another minute or two until golden brown and crispy.
- Serve Hot: Serve the crispy dosas immediately with the warm, flavorful carrot kurma.
Expert Tips
- Hot Pan is Crucial: A properly heated pan is essential for crispy dosas. Test it by sprinkling a few drops of water – they should sizzle and evaporate immediately.
- Don’t Overmix: Once you add the soda, don’t overmix the batter. Gentle mixing is all you need.
- Oil is Your Friend: A little oil around the edges helps the dosa get crispy and prevents sticking.
Variations
Let’s get creative!
- Vegan Dosa & Kurma Adaptation: Substitute the curd in the dosa batter with plant-based yogurt. Ensure your oil is plant-based too!
- Gluten-Free Confirmation: This recipe is naturally gluten-free!
- Spice Level Adjustment – Mild to Spicy: Adjust the amount of green chilies and red chili powder in the kurma to suit your preference. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.
- Festival Adaptations – Ganesh Chaturthi/Onam: Dosas are a staple during many South Indian festivals. You can serve them with a variety of chutneys and sambar for a festive spread.
Serving Suggestions
Dosa and kurma are fantastic on their own, but here are a few ideas to complete the meal:
- Coconut chutney
- Tomato chutney
- Sambar
- A side of fresh fruit
Storage Instructions
- Dosa Batter: You can store leftover dosa batter in the refrigerator for up to 3 days. It may lose some of its fluffiness, but it will still be usable.
- Carrot Kurma: Store leftover kurma in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
FAQs
Let’s answer some common questions!
- What is the best rice to use for soft dosas? Idli rice is the star! It’s specifically chosen for its ability to create soft, fluffy dosas.
- Can I make the dosa batter in a mixer grinder? Yes, absolutely! Just make sure your grinder is powerful enough to create a smooth batter.
- How do I prevent the dosa from sticking to the pan? A well-seasoned pan and a little oil are your best friends. Also, ensure the pan is hot enough before pouring the batter.
- Can I freeze the leftover dosa batter? While possible, freezing can alter the texture. It’s best to make only as much batter as you need.
- What is the significance of fermenting the dosa batter? Fermentation breaks down the starches in the rice and dal, making the dosas easier to digest and giving them that characteristic tangy flavor.
Enjoy making this delicious and authentic South Indian breakfast! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!