Dosa

Dosa

Source: Hungry Forever

Dosa is a delicious south Indian breakfast that is famous all over the world.  Other than the humble plain dosa they come in mouth-watering number of varieties such as masala dosa, Mysore masala dosa, ghee roast etc. the batter for the dosa and idly are the same except for their consistencies. When we make idly the consistency is thick and in the same batter we add little water to make it thin.

Tip:  If you don’t want your batter going sour, then add the salt as and when you are using the batter.  This way the batter has a longer shelf life.

Ingredients for the batter

• 2 cups of idli rice 
• 2 cups of raw rice 1 ¼
• heaped cup of urad dal (dehusked black gram)
• ½ teaspoon of fenugreek seed (methi seed )
• Salt to taste

Method

• Soak the four cups of rice in fairly large vessel for around four hours after washing them thoroughly. 
• Wash the dal separately till the water clears up. Soak the dal for not more than an hour. Add the fenugreek seed with the dal.
• Once they have been soaked for the said time, grind the dal first till it is fluffy. When grinding the dal use cold water.  The dal batter will be fluffier. Then grind the rice to a coarse consistency.
• Mix the ground dal and rice batter.  Add salt to taste.
• If you have a wet grinder use it or we can also use the mixer grinder.
• Set aside in a warm place for six to eight hours for fermentation             

Making of the dosa  

•  Heat a cast iron skillet or a non stick pan.  The pan should be medium hot.  Smear some sesame oil if you are using iron griddle. Sesame oil imparts a nutty flavour to the dosa.  Do not do the same if you are using non stick pan as you will not be able to spread the dosa properly in the non stick pan.
•  Lightly stir the batter before starting to make the dosa.  This will release some of the air pockets. 
• Keep the flame low when spreading the dosa.
• Cook the dosa over medium flame. 
• Sprinkle oil on the top and also on the edges.
• Cover and cook the dosa till golden brown.
• Serve hot and crisp dosa with coconut chutney and sambar.