Oggarane dose Recipe | How to make instant tadka dosa | No fermentation dosa recipes
By Latha on September 14th, 2023
Oggarane dose recipe explained with step by step pictures and a video. Oggarane dose or tadka dosa is a very tasty, easy and innovative instant dosa recipe prepared using rice, coconut, avalakki, red chili, coriander seeds, cumin seeds, tamarind, jaggery, salt and a tadka (oggarane) while preparing the dosa.
Oggarane dosa is a quick and easy dosa recipe but if you want to prepare real thin, crispy and quality dosa then you need a bit of experience. The trick lies in adding right amount of water to the batter and the art of making dosa. The griddle or pan and the type of rice used also plays a major role in preparing thin and crispy dosas. A well seasoned cast Iron pan is used to prepare neer dosa or spicy neer dosa. But if you don't have one, then go ahead with non-stick pan. I have a quick video of uppu huli dose or spicy neer dosa, which I have embedded it below.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
If you are looking for more dosa recipes then do check our set dosa, curd dosa, masala dosa, davangere benne dosa, ridgegourd dosa, mixed dal dosa, curd dosa, onion dosa, whole wheat dosa and ragi dosa recipes.
Preparation time: 5 hrs
Cooking time: 30 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1 cup raw rice (dosa rice or sona masuri)
- 1/2 cup grated coconut
- 1/4 cup avalakki or poha
- 4-5 red chilies
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- Small gooseberry sized tamarind
- 1 tsp jaggery (optional)
- Salt as per your taste
Ingredients for oggarane:
- Mustard seeds
- Urad dal
- Finely chopped onion
- Chopped curry leaves
- Chopped coriander leaves
- Oil as required
Instructions for making oggarane dose or tadka dosa:
- Soak the rice for 3 - 4 hours. You can soak it overnight as well.
- Soak the poha (avalakki) for 10 mins.
- After soaking the rice, drain the water. Add coconut and soaked avalakki into the drained rice.
- Grind it into a fine batter by adding required water. Transfer it to a container. I have used 1 cup of water for grinding.
- Add in salt, jaggery and tamarind as per your taste.
- Add in required water to prepare the dosa batter having milkshake consistency. The batter should be thicker than neer dosa batter and thinner than urad dosa batter. I have added another 1 cup of water.
- Now take the cast iron pan (well seasoned) or non-stick pan. Pour 2 spoons of oil and prepare tempering with mustard seeds and urad dal.
- Add chopped onion, curry leaves and coriander leaves. Fry them for a while and spread the tempering in the pan.
- Next pour the dosa batter on the hot pan to make a dosa.
- Close the lid and cook under medium flame.
- Open the lid. Optionally you can cook on the other side as well.
- Serve the dosa as it is or along with white coconut chutney.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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