Indian Food- Vegetable Upma – Ingredients in This Balanced Diet

Main Ingredients:

Semolina, Vegetables (beans, carrot, tomatoes, potato, peas), cooking oil, clarified butter (optional)

Garnishing Ingredients (optional):

Coconut, Curry leaves, Coriander leaves, red chillies, green chillies, mustard sees, two dals (white lentil and chickpea)

Listen to the Tamil words for these ingredients

I think you should read Tamil stories and ebooks while relishing this vegetable upma.

Dosa Instant gives you the details of making dosa in the usual way. You can read about it in this post:

Dosa Recipe Without Instant Ready Mix

If you do not want to spend hours in shopping for the ingredients, soaking, grinding and fermenting…

If you do not want to wait for hours before getting the first delicious dosa piece in your mouth…

You can try instant ready to mix dosa batter powder.

Your dosa will be ready in under two minutes and it will taste as delicious as dosa made through the long process.

To make the dosa batter all you need to do is to add water. Everything else is added in the mixture. No need to shop for anything. No need to soak and grind. No need to wait till the fermenting process is over.

Check out our idli mix and curry powder too. All instant and all delicious time savers.

Watch a video here to see how to make this dosa batter and dosa in under two minutes:

Dosa Batter to Dosa In Under Two Minutes

The usual way of making dosa batter involves shopping for rice, while lentil, fenugreek and other flavors that are necessary to make dosa, soaking rice and lentil separately, grinding them to a paste, leaving them aside to ferment and making dosa the next day.

You can read the details here: Dosa Recipe Without Instant Ready Mix

I have been getting more and more questions about mixing the dosa powder to get the dosa batter. If you are new to making dosa you should keep the batter a little thick. Add one and a half cup of water to one cup of dosa mix. If you are experienced you can add two cups of water to one cup of dosa mix and make the batter thin.

You can use a ladle or egg beater to mix the dosa mix and water.

Add the water little by little. Get a paste of the dosa mix and water. Then gradually add more while stirring constantly. This way you won’t get any lumps.

I have been receiving some questions about making dosa.

One of the questions is about the use of cooking oil – when to use it and how much to use it.

You can smear the pan with a little bit of cooking oil before you make the dosa. It is not absolutely necessary, if you are using a non-stick pan.

But if you are making dosa for the first time, you may find it easier to fold and flip the dosa by smearing the pan first with a little oil.

If you want a crisp dosa, as you might have tasted in restaurants, you need to use two tea spoons of oil. You need to cook the dosa on low medium flame. The longer it takes to cook, the crispier it will be. Two tea spoons of oil around the dosa makes it very crisp.

If you want the dosa fat free, you can steam the dosa by covering it with a lid while cooking. You can use less oil this way. You can also make the dosa completely without oil.

For this take a piece of tissue paper folded into a wad. Dip it in water and squeeze out the wad. Smear the pan with that water. Make dosa with dosa batter. Cover the dosa with a lid. Steam cook it for a minute. Fold and flip. You must have a non-stick pan for this type of dosa. This dosa will not be crisp. It will be soft and tasty.

In the video you can see that no oil is being smeared before the dosa is made. Two tea spoons of oil is added around the dosa, after the circular shape is made on the pan. If you have not seen it yet, watch the video and learn how to make dosa.

This video is in Tamil. If you do not know Tamil, check the previous post. You can watch the video with Hariprasad Chaurasia's exotic flute.