Bread dosa is a quick and instant variant of dosa. It is one of the easiest dosa you can make. Though we always prefer the traditionally made Dosa with the ground and fermented dosa batter. Nothing beats the taste and texture of dosa made the traditional way. But at times one is looking for quick and easy breakfast solutions, so these instant recipes come in handy.
The bread dosa recipe had been requested by some readers. The first time I had made bread dosa was many years back and I do make this dosa variant rarely once in a while.
You do not need to ferment the batter to make these dosas. All you need is some bread, yogurt and the usual Indian spices and herbs.
To leaven the batter, I add fruit salt (Eno), but you can use baking soda instead. Keep in mind that the flavor and odor of baking soda may be felt in the dosa.
The taste of bread dosa is similar to Wheat Dosa if you use whole wheat bread. If you use white bread, the taste is similar to maida dosa (made with all purpose flour).
For this recipe, I have used whole wheat bread. I have added tempering in the dosa batter which adds lot of flavor to the dosa.
You could make this recipe, with white bread, brown bread or whole wheat bread. Do not use any seeded bread as then your dosa will also have these edible seeds or nuts, crushed or whole.
I have already shared a few instant dosa recipes like Rava Dosa and Oats Dosa.
Serve bread dosa with coconut chutney. You can also serve this dosa variant with Potato Masala and Coconut Chutney.
How to 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.
Here I have used whole wheat bread. You could use brown bread or white bread. The bread can be fresh or a few days old.
2. Pulse or grind till you get fine breadcrumbs.
3. Now add ¼ cup rice flour, 2 tablespoons gram flour (besan), ¼ cup curd (fresh or sour).
Note that sour curd or yogurt will give a tangy taste to the dosa, which tastes good.
4. Next add 1.25 cups water.
5. Blend or grind till smooth and a fine consistency.
6. Remove the batter in another bowl or pan. You will get a medium batter with flowing consistency almost like dosa batter.
Keep in mind that the batter should have a medium consistency like Dosa Batter. Add water as required.
Depending on the freshness of bread, more or less water can be added.
7. Next add ¼ teaspoon salt or as needed. I usually add less salt as bread already has salt, but you can add salt as per your taste.
Mix very well. You can also add finely chopped onions, green chilies or crushed black pepper at this point.
Make Tempering
8. In a pan, heat 1 teaspoon oil and add ¼ teaspoon mustard seeds. Let the mustard seeds crackle.
9. Then add ½ teaspoon cumin seeds. Saute for a few seconds, till the cumin seeds also crackle and change their color.
10. Lastly add 1 teaspoon chopped curry leaves and a pinch of asafoetida (hing). Mix very well. Do temper or fry on a low heat so that the spices do not burn.
11. Then add the tempering mixture together with the oil and fried spices in the dosa batter and mix very well.
12. Sprinkle ½ teaspoon fruit salt (eno) all over the batter. You can also use ¼ teaspoon baking soda instead of eno.
13. Mix very well.
Cook Bread Dosa
14. Heat a flat skillet or tawa. Keep the heat to a low and then take a ladle of the batter.
15. Spread the batter gently to a round circular shape. Spread dosa on a low heat. Otherwise, they break while spreading.
Do keep the heat to a low and let the skillet cool down a bit, when you spread the dosa batter.
If the skillet or tawa is very hot, then remove the skillet or tawa from the heat for some seconds and keep back again.
16. Cook the dosa on a low to medium heat. These dosas take a longer time to cook than the regular traditionally made dosa.
17. When the top side looks cooked, spread some oil all over the dosa.
18. Flip and then cook the other side for half to one minute.
19. Fold and serve bread dosa. Prepare all dosas this way in batches.
20. Serve bread dosa hot or warm with coconut chutney.
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