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 sambar & chutney
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.
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
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.
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.