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Bread Dosa is an instant and tasty breakfast dish which is prepared with bread slices, semolina, curd, rice flour and spices and mildly tempered spices.
It does not require any elaborate preparation or fermentation and can be made quickly, unlike the normal dosa.
This tasty and crispy dosa goes well with coconut chutney or sambar.
Here I have used white bread for making this dosa.
To make it healthy you can use whole wheat bread slices or brown bread or multi-grain bread.
It is a perfect breakfast recipe and can double up as light dinner or snack.
You can also add chopped onions or grated carrot or cabbage to make it more nutritious.
Presenting a step-by-step guide to make Bread Dosa:
Preparation Time: 15 mins
Cooking Time: 20 mins
Servings: 2 to 3 persons
Total Time: 35 mins
- 8 to 10 white bread slices
- 1/2 cup semolina
- 2 tsp rice flour
- 1/2 cup curd
- Salt to taste
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds (jeera)
- 2 green chillies finely chopped
- 1/2 tsp urad dal
- 2 tbsp chopped coriander leaves
- Take the bread slices and trim the edges of the bread. Grind the bread slices to a fine powder.
- Add semolina, rice flour, curd, salt and water and grind to make a batter of dosa-like consistency.
- Pour the batter in a clean bowl and check for the consistency.
- Adjust water and salt accordingly.
- Heat oil in a pan. Add mustard seeds and cumin seeds and allow it to splutter.
- Add urad dal and saute till light brown.
- Add green chillies and chopped coriander leaves and saute for half a minute.
- Add this seasoning to the dosa batter and mix well.
- Heat a tawa on a medium flame.
- Pour a big spoonful of the batter and spread wide to a medium circle.
- Drizzle oil on the top and sides of the dosa and cook for 2 to 3 minutes.
- Flip the dosa and cook till crisp and light brown.
- Serve bread dosa hot with sambar or chutney of your choice.
- To get the right consistency for the batter, add/adjust water accordingly.
- Add chopped onions, grated carrot/cabbage for a more healthier version of dosa.
- Use slightly sour curd for better taste, as the batter is not fermented.
Image Courtesy: charuscuisine.com
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