Plain Dosa

Dosa is a kind of crepe made from a fermented batter. Its main ingredients are rice and black gram(urad dal). It is a typical  South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with sambarchutney

This traditional South Indian dish usually ate for breakfast or dinner  They can either be made plain or stuffed.A Lot of variation of dosa can be prepared using a batter like a masala dosa,Onion dosa, Butter dosa, Masala dosa, Mysore masala dosa.one can check other south Indian delicacies on my blog Soft Idli Medu Vada Mini Plain Uttapam

I am sharing my recipe of Plain dosa ,this crepe has to be crusty and crisp.

Ingredients

make 10-12 dosa

Plain rice 1/2 cup

Parboiled rice 1/2 cup

Flattened Rice 2 tbsp

Black Gram(urad dal) 1/4 cup

Fenugreek (methi)seeds 1/4 tsp

Ghee or oil for cooking as preferred

Water or as required for grinding

Salt to taste

Method

Wash & Soak Rice and Black Gram together.In a separate bowl soak Fenugreek seeds & flattened rice .Allow to soak for 7-8   hours or overnight.Rewash the rice by draining the water 2-3 times.Grind to a paste adding Fenugreek seeds & flattened rice ,like grains should be felt in the batter or smooth consistency.now take the batter in a large bowl or pan.add salt. mix very well. cover and allow to ferment for 8 to 9 hours or more. time of fermentation will vary depending on the temperature conditions. lightly stir the batter before you begin to make dosa.

Heat the iron griddle or non-stick Tawa well.Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.Pour a tsp of ghee or oil over and cooked  for a very short time with oil or ghee until golden brown. The dosa may then be folded in half and served or rolled as in a wrap.Remove from Griddle & Serve hot with chutney & sambar.

Tips

1)proper fermentation will double up the volume of the batter and one can see tiny air pockets in the batter with a light sour aroma.

2)cook till the base is nicely golden and crisp. the base will leave the pan when its gets cooked.

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