Teresa's Recipes
Garlic Pepper Dosa
Garlic Pepper Dosa is a tantalizing twist on the traditional South Indian dosa, infused with the aromatic flavors of garlic and the gentle heat of black pepper. This crispy, golden-brown crepe is perfect for breakfast, a snack, or even as a side dish. Served with coconut chutney or sambar, it promises a delicious experience that evokes the vibrant street food culture of southern India. The origins of dosa can be traced back over a thousand years, showcasing the rich culinary heritage of India.
Ingredients
- 2 cups (fermented) Dosa batter
- 4 cloves, finely chopped Garlic
- 1 teaspoon, freshly ground Black pepper
- to taste Salt
- for cooking (preferably coconut or vegetable oil) Oil
- for serving Coconut chutney
- optional, for serving Sambar
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Snack
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 180
- Fat: 6g
- Carbs: 26g
- Protein: 4g
- Sodium: 300mg
- Sugar: 1g
Instructions
- In a mixing bowl, combine the dosa batter, finely chopped garlic, freshly ground black pepper, and salt. Mix until well combined.
- Heat a dosa pan or a non-stick skillet over medium heat. Lightly grease the surface with a few drops of oil.
- Pour a ladleful of the prepared batter onto the center of the pan. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
- Drizzle a little oil around the edges of the dosa. Cook until the bottom turns golden brown and crispy, about 2-3 minutes.
- Carefully flip the dosa using a spatula and cook the other side for an additional 30 seconds.
- Once cooked, fold the dosa in half or quarters and remove it from the pan. Place on a warm plate.
- Repeat the process with the remaining batter, adjusting the heat as needed to prevent burning.
- Serve the Garlic Pepper Dosa hot with a side of coconut chutney and optionally sambar for dipping.
Tips
- For an extra kick, try adding finely chopped green chilies to the batter.
- You can also mix in some chopped cilantro or curry leaves for added flavor.
- Ensure your dosa batter is fermented properly for the best results; it should have a slightly tangy flavor.