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If you want to have a light breakfast in summer, then make curd dosa


Most of the people like to have a light breakfast during the summer season. When it comes to light meals, South Indian food comes to mind. Breakfast has a long list of South Indian dishes full of flavor and health. There are variety of dishes ranging from Idli-Sambar, Masala Dhosa, Uttam, which are very popular for breakfast. One such dish is Dahi Dosa. This dosa made of curd is not only full of taste but also very beneficial for health. It is so delicious that you can even eat it on a plane if you want. Eating sambar enhances the taste of curd dosa even more.
Even today, if you want a light breakfast instead of a heavy breakfast in summer, then Dahi Dhosa can be a great option. It is easy to make and gets ready in less time. With the help of our recipe, you can prepare it in a jiffy.

Ingredients for Dahi Dosa
Rice – 1 cup
Poha – 1/2 cup
Lentils – 2 tbsp
Curd – 1/2 cup
Fenugreek seeds – 1 tbsp
Sugar – 1/2 tsp
salt to taste

how to make curd dosa
To make Dahi Dosa, first wash the rice, lentils and fenugreek seeds in a bowl with clean water. After this take poha in another vessel and wash it too. Now take curd in a big bowl and put rice, lentils, fenugreek seeds and poha in it and keep it aside for 6-7 hours. After the prescribed time, take the mixture and mix it by adding salt and sugar as per taste. Now prepare a paste of this mixture with the help of a mixer and put it in a bowl and keep it aside for 5-6 hours.

After the prescribed time, take a nonstick frying pan and place it on medium heat. When the tawa is hot, pour oil and spread the laddus all around. Now using a large spoon or a bowl, pour the dosa batter in the center of the pan and spread in a circular motion. Then cover it with a plate. After about 1 minute, when the dhosa is cooked from one side, turn it over and bake the dhosa well by applying oil on the other side as well. Fry the dosa till golden brown from both the sides. Then take it out in a plate. Similarly make curd dish from all the flour. Now serve it hot with sambar and chutney in breakfast.



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