Thayir Dosai – Curd Dosa – Easy Tiffin
Thayir Dosai Recipe – Curd Dosa – Thayir dosa is a sour-tasty tiffin (Indian Tiffin not British) prepared from a batter made of rice and curd seasoned with spices, chillies and onions. Curd dosas are crispy on the corners and smooth and soft around the center part. Such dahi dosas are consumed as breakfast or dinner usually and also as tiffin (Light Mid-day meal) in my place. In this recipe, curd is used for fermentation instead of urad dhal. At times, it may be so boring to prepare our usual dosas/upmas and that’s when we switch to such different flavored ones that are easy to prepare as well.
In Tamil Nadu, we have several dinner options but we could prepare only a few simple ones regularly after a long, tiring day. These include upma, dosa, chapathi and idlies at my home. Pongal and Kitchadi are usually preferred for breakfasts. Noodles were in the dinner menu for a few years and taken out due to recent issues. 🙂 Chapathis and Parathas are time-taking ones compared to idli and dosa. So idly & dosa would occupy the dinner menu on most weekday nights. We have been adding a few flavor to dosas and preparing different chutneys to go with them.
So, to make our usual dosas sound less-boring and a bit different, we introduce a few flavors to the dosa as Multi-grain adai dosa, Thayir Dosa, Pachai payari dosa (Besarattu), Methi Dosa (Vendhaya Dosa), Wheat dosa, Ragi Dosa, Rava dosa, Bottle gourd dosa (Suraikkai Dosa), etc. For most of these these ones, we can prepare the batter well in advance during weekends and use them when needed. And, for the rest, we can prepare instantly like for wheat dosa.
Mostly, vegetarians use a lot of curd in their recipes. We use curd in most of our veggie curries to add up the taste. I prepare a lot of dishes based on curd – Bhindi in curd, Aviyal, Curd Vadas (Thayir Vadai – My all-time favorite), More koottu, Raita etc. Curd is used for binding our curries and also adds a creamy flavor to it. But for North Indian gravies, we usually add milk cream to add up the taste. Here comes one more curd-based recipe wherein curd is used as a fermentation agent. Over to Curd dosa – Thayir dosai recipe from home-making-delight with step by step photos..
Thayir Dosa Recipe | Curd Dosai | Easy Tiffin Recipe | Dahi Dosa | Tayir dosa | Perugu dosa | mosaru dosa | Tair dosa | Thayer dosa Recipe | Curd based recipe
Preparation Time: 8 hours (Inclusive of soaking and fermenting)
Cooking Time: 2-3 minutes (For each curd dosa)
Soaking time for rice – 4 hours (atleast 3 hours)
Fermentation time – 4 hours
Idly Rice – 2 cups
Curd – 1 cup (used while grinding)
Water – as needed
Salt – as needed
Oil – For Sauteeing
Mustard seeds – 2 tsp
Red chillies – 2
Green chillies -2
Ginger – an inch length piece (Chopped)
Curry leaves – a few (Optional, but recommended)
Cilantro – a few (Optional, but recommended)
Onion – 1 (Big – chopped)
- Soak the idly rice in water for 4 hours and then grind it to smooth batter. Add curd while you grind the soaked rice in a grinder or mixie. Add more water as needed for grinding. After grinding, add salt and keep it at room temperature for 4 hours for fermenting.
- Heat a ladle of oil in a pan and add mustard seeds, red chilles, green chilles, curry leaves and onion. Add the sauteed spices to the batter and mix well.
- Pour a ladle of batter on a hot tawa (set in medium flame) and spread the batter in the form of circle.
- Sprinkle chopped cilantro to it. Add a tsp of oil around dosa & let it get cooked.
- Once it is cooked well, flip the dosa to cook on the other side.
- Serve your curd dosa hot or warm with hot and spicy onion chutney (Recommended) or tomato chutney or any chutney/Sambhar of your choice as side dish.
If you are looking for different breakfast/dinner recipes, you may want to check out our whole Tiffin/breakfast/dinner collection.
- The batter should be a bit thinner than the normal one for our usual urad dhal dosa.
- If you are planning to store and use the batter for a couple more days, you can keep the batter in refrigerator immediately after grinding. Whenever you are planning to cook the thayir dosa, take the necessary batter out of the fridge and keep it out for 4 hours to get fermented.
- Taste the batter before you cook your dosas. It should be a bit sour. If it’s not sour, you can add buttermilk instead of water to get to the needed consistency.
- Curd dosas taste great when eaten hot.
- Use thick, sour (yet fresh) curd for better tasting curd dosas.
- You could also use plain yogurt instead of curd and try this one. I haven’t tried though. 😐
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