Bread dosa is a fast and instantaneous variant of dosa. It is without doubt one of the best dosa you can also make. Although we at all times want the historically made Dosa with the bottom and fermented dosa batter. Nothing beats the style and texture of dosa made the standard method. However at occasions one is in search of fast and simple breakfast options, so these instantaneous recipes come in useful.
The bread dosa recipe had been requested by some readers. The primary time I had made bread dosa was a few years again and I do make this dosa variant hardly ever from time to time.
You do not want to ferment the batter to make these dosas. All you want is a few bread, yogurt and the standard Indian spices and herbs.
To leaven the batter, I add fruit salt (Eno), however you need to use baking soda as a substitute. Remember that the flavour and odor of baking soda could also be felt within the dosa.
The style of bread dosa is much like Wheat Dosa should you use entire wheat bread. For those who use white bread, the style is much like maida dosa (made with all objective flour).
For this recipe, I’ve used entire wheat bread. I’ve added tempering within the dosa batter which provides lot of taste to the dosa.
You can make this recipe, with white bread, brown bread or entire wheat bread. Don’t use any seeded bread as then your dosa may also have these edible seeds or nuts, crushed or entire.
I’ve already shared a couple of instantaneous dosa recipes like Rava Dosa and Oats Dosa.
Serve bread dosa with coconut chutney. It’s also possible to serve this dosa variant with Potato Masala and Coconut Chutney.
Step-by-Step Information
make Bread Dosa
Make Bread Batter
1. Firstly break or tear 9 medium-sized bread slices (210 grams) and add them in a grinder or blender jar.
Right here I’ve used entire wheat bread. You can use brown bread or white bread. The bread might be contemporary or a couple of days outdated.
2. Pulse or grind until you get high-quality breadcrumbs.
3. Now add ¼ cup rice flour, 2 tablespoons gram flour (besan), ¼ cup curd (contemporary or bitter).
Be aware that bitter curd or yogurt will give a tangy style to the dosa, which tastes good.
4. Subsequent add 1.25 cups water.
5. Mix or grind until easy and a high-quality consistency.
6. Take away the batter in one other bowl or pan. You’re going to get a medium batter with flowing consistency nearly like dosa batter.
Remember that the batter ought to have a medium consistency like Dosa Batter. Add water as required.
Relying on the freshness of bread, kind of water might be added.
7. Subsequent add ¼ teaspoon salt or as wanted. I normally add much less salt as bread already has salt, however you may add salt as per your style.
Combine very effectively. It’s also possible to add finely chopped onions, inexperienced chilies or crushed black pepper at this level.
Make Tempering
8. In a pan, warmth 1 teaspoon oil and add ¼ teaspoon mustard seeds. Let the mustard seeds crackle.
9. Then add ½ teaspoon cumin seeds. Saute for a couple of seconds, until the cumin seeds additionally crackle and alter their colour.
10. Lastly add 1 teaspoon chopped curry leaves and a pinch of asafoetida (hing). Combine very effectively. Do mood or fry on a low warmth in order that the spices don’t burn.
11. Then add the tempering combination along with the oil and fried spices within the dosa batter and blend very effectively.
12. Sprinkle ½ teaspoon fruit salt (eno) everywhere in the batter. It’s also possible to use ¼ teaspoon baking soda as a substitute of eno.
13. Combine very effectively.
Prepare dinner Bread Dosa
14. Warmth a flat skillet or tawa. Preserve the warmth to a low after which take a ladle of the batter.
15. Unfold the batter gently to a spherical round form. Unfold dosa on a low warmth. In any other case, they break whereas spreading.
Do preserve the warmth to a low and let the skillet quiet down a bit, if you unfold the dosa batter.
If the skillet or tawa may be very scorching, then take away the skillet or tawa from the warmth for some seconds and preserve again once more.
16. Prepare dinner the dosa on a low to medium warmth. These dosas take an extended time to cook dinner than the common historically made dosa.
17. When the highest facet seems cooked, unfold some oil everywhere in the dosa.
18. Flip after which cook dinner the opposite facet for half to at least one minute.
19. Fold and serve bread dosa. Put together all dosas this fashion in batches.
20. Serve bread dosa scorching or heat with coconut chutney.
Extra Tasty Dosa Varieties
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Bread Dosa Recipe
Bread Dosa is a fast and instantaneous variant of dosa and made with bread, yogurt, rice flour, spices and fruit salt (eno).
Prep Time 10 minutes
Prepare dinner Time 20 minutes
Whole Time 30 minutes
Forestall your display screen from going darkish whereas making the recipe
Making bread batter
Firstly break or tear the bread slices and add them in a grinder or blender jar.
Pulse or grind until your get high-quality breadcrumbs.
Subsequent add rice flour, gram flour, curd or yogurt and 1.25 cups water.
Mix or grind to a easy and high-quality batter.
Take away the batter in a bowl or pan. You’re going to get a medium batter with flowing consistency nearly like dosa batter.
- Batter ought to have a medium consistency like dosa batter. Add water as wanted whereas mixing or grinding. Relying on the freshness of bread, you may add kind of water.
Now add ¼ teaspoon salt or as wanted. I normally add much less salt as bread already has salt, however you may add salt as per your style.
Combine very effectively. It’s also possible to add finely chopped onions, inexperienced chilies or crushed black pepper to the batter.
Making Tempering
In a pan, warmth 1 teaspoon oil and add ¼ teaspoon mustard seeds. Let the mustard seeds crackle.
Then add ½ teaspoon cumin seeds. Saute for a couple of seconds, until the cumin seeds additionally crackle and alter their colour. Fry the spices on a low warmth in order that the spices don’t burn.
Lastly add 1 teaspoon chopped curry leaves or 5 to six chopped curry leaves and a pinch of asafoetida (hing). Combine very effectively and swap off the warmth.
Then add the tempering within the dosa batter and blend very effectively.
Sprinkle ½ teaspoon fruit salt (eno) everywhere in the batter. It’s also possible to use ¼ teaspoon baking soda.
Combine completely.
Making bread dosa
Warmth a effectively seasoned skillet or tawa. Preserve the warmth to a low after which take a ladle of the batter.
Unfold the batter gently to a spherical round form. Unfold dosa on a low warmth. In any other case they break whereas spreading.
Prepare dinner the dosa on a low to medium warmth. These bread dosas take longer time to cook dinner than historically made dosa.
When the highest facet seems cooked, unfold some oil everywhere in the dosa.
Flip after which cook dinner the opposite facet for half to at least one minute. Put together dosa in batches with the remaining batter.
Fold and serve bread dosa with coconut chutney.
- Be happy so as to add finely chopped onions, coriander leaves, inexperienced chillies and so on to the batter.
- You should use both entire wheat bread, white bread or brown bread to make bread dosa.
- Relying on the freshness of bread, the water amount will change. So whereas making the batter you may add much less or extra water.
- The recipe might be scaled simply to halve the serving or double it.
Vitamin Details
Bread Dosa Recipe
Quantity Per Serving
Energy 393 Energy from Fats 135
% Each day Worth*
Fats 15g23%
Saturated Fats 2g13%
Polyunsaturated Fats 2g
Monounsaturated Fats 10g
Ldl cholesterol 3mg1%
Sodium 681mg30%
Potassium 302mg9%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 5g6%
Protein 13g26%
Vitamin A 154IU3%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 42mg210%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 66mg80%
Vitamin D 1µg7%
Vitamin E 5mg33%
Vitamin Okay 8µg8%
Calcium 186mg19%
Vitamin B9 (Folate) 446µg112%
Iron 3mg17%
Magnesium 84mg21%
Phosphorus 231mg23%
Zinc 2mg13%
* P.c Each day Values are based mostly on a 2000 calorie weight loss plan.
This Bread Dosa recipe put up from the archives first printed in December 2016 has been up to date and republished on 7 September 2022.
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