1 ingredient & Unbelievable Fermented Dosa batter - Mysore Masala Dosa that you can eat every day!

😊 Try this recipe at home and Share Photo with feedback on below Platforms 👍🏻
📲Instagram / sattvikkitchen
💙Facebook / sattvikkitchenchannel
🖤 TikTok www.tiktok.com...
🐥Twitter / sattvikk
📝Medium / sattvik-kitchen
🔷Telegram: t.me/sattvikki...
✅ WhatsApp Channel: whatsapp.com/c...
Subscribe Sattvik Kitchen now / sattvikkitchen
Sattvik Kitchen Shorts / @sattvikkitchenhindi
Know Why No Onion No Garlic / a3ybnw1sdcb
FREE Sattvik Kitchen eCookBook bit.ly/2XtGeC0
FREE Farali Vrat Upvas eCookBook bit.ly/39c8qgR
Serving : 4 - 5 people
Recipe ingredients
1. Dosa Batter ingredients:
Dosa rice - 2 cups
Urad dal - 1/2 cup
Methi seeds - 1/4 Tsp
Water - add as per requirements
Salt - 1 tsp (as per taste)
Sugar - 1/2 tsp
2. Red chutney ingredients:
Dry red chilli - 2 no’s (spicy)
Kashmiri red chillies - 4 no’s (non-spicy)
Hot Water - To soak
Roasted channa dal - 1/2 cup
Coriander seeds - 1 Tbsp
Cumin seeds - 1/2 tsp
Ginger - 1 inch
Tamarind - 1 Tbsp
Salt - 1/2 tsp
Water - 3/4 cup (as per requirements)
3. Potato bhaji recipe ingredients:
Oil - 2 Tbsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Ginger - 1/2 inch
Green chilli - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 4 or 5
Turmeric powder - 1/2 tsp
Boiled potato - 3 no’s (medium size)
Salt - 1 tsp (as per taste)
Coriander leave - 2 Tbsp
Lime juice - 1 tbsp
4. Mysore masala dosa ingredients
Dosa batter - 1 ladle
Oil - as per requirements
Red chu
Potato bhaji
Thank you
Sattvik Kitchen
#dosabatter #dosarecipe #sattvikkitchen

[@SattvikKitchen]

One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️ Not all people know this secret❗️

[@tolykozin]

Hard to believe that you get this level of fermentation without using your hands in the process. I have found that unless you use your clean hands to mix the batter there is absolutely no fermentation. Maybe the yeast/bacteria in the air is different in India but in the US where I live, it is almost impossible to get any level of fermentation even after 24 hours.

[@jaypee8768]

Can i use yeast or yogurt to help the fermentation?

[@npapyas]

U can use cooked rice a handful for 1kg rice for quick fermentation n it also makes dosa crispy​ n tasty wen eaten alone without sny dips.

[@SattvikKitchen]

Calling all dosa lovers! 🥞✨ Who else can’t resist that perfectly golden, crispy outside and soft, fluffy inside? The sizzle, the aroma, the first bite dipped in spicy chutney-it’s pure magic! 😍 If dosa makes your heart skip a beat, you’re not alone!

[@capucinemaneckjee5276]

Beautiful video and great instructions! I've been missing dosa and purchased the ingredients a few weeks ago. This video gives me the confidence to go ahead. Thank you!

[@SattvikKitchen]

Glad it was helpful! ☺️ Thank you for comment. Keep watching and trying..

[@Reflect_on_me]

I also add poha along with methi. Gives good crispy and tasty dosa

[@SattvikKitchen]

Nice 👌🏼

[@atmaram1038]

First urad dhal then rice to be ground, so that it is easier to clean mixi

[@harshabiliangady3211]

Sorry @atmaram ji don't agree with you. The protein in the urad dal also acts like a detergent. And so right from my mom's time we have been grinding the 'Rice' first and 'Urad Dal' later.

[@Mataji108]

Nice. I've always washed and then soaked the rice, urad dahl and fenugreek seeds altogether. Saves time and comes out the same

[@SattvikKitchen]

Great 👍🏻😊

[@pavithrarajakumar5215]

But urad dhal has to be put seperately as it's grinding time differ from rice batter ..for idly the batter will be lightly course and for dosa it will be fine smooth paste ..here in south we all grind it separately only ..

[@pushpnaidu2530]

Great recipe. Thanks.

[@SattvikKitchen]

Thank you ☺️

[@swatifanse2463]

Very nice,superb.txs❤❤🎉🎉🙏🙏👌💐🇮🇳

[@SattvikKitchen]

Thank you ☺️ Enjoy ❤️

[@jungkookiebuseu996]

Hi! I'm new here, and I’m excited to learn cooking for my Laddu Gopal. Looking forward to learning delicious and Sattvik recipes. Hoping to learn a lot from your channel! 🙏😊

[@SattvikKitchen]

So glad to know 🙏🏻 Happy to serve the purpose 🙏🏻

[@BKIndra5]

Great to have a no onion, no garlic vegetarian recipe.

[@SattvikKitchen]

Indeed ❤️☺️

[@SivagamiPichappan]

for fermentation.. ladies finger veg... end 5 little pieces put in batter grinding last.. good grind ...fermentation or .. one grind after .. don't take from grinder just close cloth 2 after fermented..

[@rkug777]

You mean five thin ends of okra? Grind it? No stickiness?

[@anitamanns]

Can to explain a little more clearly

[@UmaRamanathan-p1y]

Is dosa rice and idly rice same?

[@SattvikKitchen]

Dosa rice and idli rice are not exactly the same, but they can often be used interchangeably depending on preference and availability. Here’s the difference: 1. Idli Rice: Idli rice is a short-grain, parboiled rice specifically used for making idlis. It has a higher starch content, which helps in achieving the soft and fluffy texture required for idlis. 2. Dosa Rice: Dosa rice is usually a variety of raw rice that can be either short or medium grain. It is less starchy than idli rice, making it ideal for the crispy texture of dosas. You can use either for idlis or dosas, but the texture may slightly differ. For perfect results: ✔️Use idli rice for soft and spongy idlis. ✔️Use dosa rice for crispier dosas. Many people combine both types or use a single type based on availability, blending them with urad dal for batter.

[@BT-hs7pk]

Which dosa pan you have used ?? And where can I buy one ??

[@SattvikKitchen]

I have used Cast iron pan for dosa. You may buy from below links 🔗 Cast iron pan link amzn.to/3ZKQUfW amzn.to/404EeRB

[@wasantimithagare1085]

Wow!! Tempting!!❤

[@SattvikKitchen]

Thank you 😋

[@rosemarymaigur9280]

Can the same batter produce fluffy soft idlis?

[@SattvikKitchen]

Yes 👍🏻

[@rosemarymaigur9280]

@@SattvikKitchen great! Thank you ❤️

[@mohammedmurtaza3257]

Thank you...

[@SattvikKitchen]

Welcome 🤗

[@mansihanevatia5322]

Very tempting recipe 😋

[@SattvikKitchen]

Thanks a lot 👍🏻😊

[@meenaarbuj22]

Market me dosa rice kis nam milta hai kaise hota hai please dikhana

[@SattvikKitchen]

Market me Idli Dosa rice k nam se hi jana jata h. Ap short grain rice, sonna masori rice, Ponni rice ya Parboiled rice k nam se dekh sakte ho.

[@reetamalhotra7778]

Delicious dosa, mouth watering

[@SattvikKitchen]

Thanks a lot 😋😊👍🏻

[@mysteriousu5528]

Very nice. But you don't need to add sugar to get crispiness! It is rice that gives crispiness and urad dal makes it softer and methi seeds make it fluffy and flavorful. Adding sugar is similar to gujaratis adding toovar dal to make dosa.

[@cynthiarodrigues8978]

Sona masuri steamed rice will do

[@SattvikKitchen]

Yes 👍🏻

[@malathynarayanan6078]

Thanks

[@SattvikKitchen]

Your Welcome ☺️

[@kamalarao5146]

What is that one ingredient 😢

[@SattvikKitchen]

One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️

[@dionysiacreado8667]

Dosa pan

[@gayathrigowda7748]

@@dionysiacreado8667😂😂

[@atmaram1038]

Mustard seeds before chatna dhal and urad dhal

[@vijisai9210]

Is it raw rice or boiled idli raw rice

[@SattvikKitchen]

it’s parboiled idli dosa rice.

[@A.B.C.58]

2025 greets madam. your video is beautiful. my dosas are always sticky with pan even if oil is spread. very much annoyed and unhappy. what to do to prevent sticky.

[@SattvikKitchen]

Hello ☺️ Thank you 🙏🏻 If dosa sticks to the pan, here are some solutions to fix the issue: 1. Use the Right Pan - Ensure you’re using a non-stick or well-seasoned cast-iron pan. New or improperly seasoned pans can cause dosa to stick. 2. Heat the Pan Correctly - Preheat the pan properly. It should be hot but not smoking. ❗️To check the heat, sprinkle a few drops of water on the pan; they should sizzle and evaporate quickly. 3. Cool the Pan Slightly - If the pan is too hot, the dosa can stick. After preheating, reduce the heat slightly. ❗️Before pouring the batter, wipe the pan with a damp cloth to cool and create a non-stick surface. 4. Apply Oil - Apply a thin layer of oil or ghee to the pan using a brush, paper towel. 5. Adjust Batter Consistency - The batter should be slightly runny but not watery. If it’s too thick, dilute it with water. ❗️Ensure the batter is well-fermented. Under-fermented batter can stick to the pan. 6. Avoid Over-Greasing - Excess oil on the pan can cause the batter to clump and stick instead of spreading smoothly.

[@A.B.C.58]

@SattvikKitchen madam, thank you for your useful tips. I shall take a note to follow. you will be remembered each time when I prepare dosa. my thanks will travel abundantly from my mind regularly.🥰❤💯👍👌🤲🤝🙏🏻🙏🏻🙏🏻

[@Akanksha67637]

Add black salt in batter for best fermentation

[@cavenavasagam6461]

Sugar is that miracle one ingredient for crispiness? It has 3 ingredients for dosa batter.

[@SattvikKitchen]

One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️

[@SattvikKitchen]

For exclusive recipe 🔥 Join our KZbin membership today - kzbin.info/door/PSWGu4I58ItVQxqu-DPlZQjoin

[@thanukairanna4400]

Nice vlog but that music is irritating

[@vinayaklimaye]

what is that one secret ingredient!

[@SattvikKitchen]

One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️

[@anandbhatasana9107]

Nice

[@SattvikKitchen]

Thank you 🙏🏻

[@SattvikKitchen]

Like this unique emoji

[@vijisathish7730]

Very nice, plg stay connected 🎉

[@SattvikKitchen]

Thank you ☺️ 🙏🏻

[@peaceloving5298]

What is that one ingredient?

[@SattvikKitchen]

One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️

[@peaceloving5298]

@@SattvikKitchenthanks

[@rkug777]

Fenugreek seeds in English.

[@jessyanthony1352]

Methi is commonly used in dosa,

[@lokeshceeba8364]

Secret for crispness is Sugar

[@vijikrishna1]

Why music ? It’s disturbing

[@rkug777]

“Dosa rice”…. Which kind? So many varieties even in American desi stores…. Or any will do? Also grinding urad dal super smooth helps fermentation. For red chutney why not byadagi that gives beautiful color while others give spicy flavor? Kashmiri is for North Indian dishes imho

[@reenapradeep338]

Use idli rice.

[@kkr476]

Better show how to plant paddy

[@hoesoong9273]

Why is your background music loud ?

[@SoochitaGopaul]

Dosa lovers ❤

[@SattvikKitchen]

Absolutely ❤️👌🏻

[@babusamson]

No one will say what kind of rice it is ????

[@rajalakshmikannan3921]

One secret ingredient 1/4 tsp sugar

[@anandbhatasana9107]

Methi

[@SattvikKitchen]

One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️

[@Rakesh_2279]

Sugar is the key ingredients....

[@SattvikKitchen]

One secret ingredient is methi seeds. It boost dosa batter fermentation by promoting beneficial bacteria growth and acting as a natural emulsifier. Their mucilage content helps bind the batter, leading to better gas retention, resulting in soft, fluffy dosas. Soaking a small amount with urad dal enhances texture and aids digestion. ☺️

[@sachindivakar632]

Bater is फँटॅस्टिक

[@sathyaprakash9804]

Very loud music