Dosa

Dosa

Dosa is the most popular South Indian breakfast.The batter preparation is almost same like Idli batter.  For Idli ,we should grind the rice finely to make the batter nice and smooth.But for dosa ,rice need not be grind so smooth.

Ingredients and Measurements Used

For the dosa batter

• 1 cup    urad dal
  

• 3 cups Idli rice  
  
                                                                                                                  
• 1 tsp fenugreek seeds  
  
                                                                                                                     
• Water to grind                                                                                                                       
• Salt as needed  

To make dosa

• 4 cups of fermented dosa batter 
• 1-1.5 cups of water 
• 4 tbsp of oil  

Required

• Pan/tawa
  

• Mixer grinder/blender

To Prepare Dosa Batter

1. Soak the rice and dal separately for 3-4 hours.
2. Grind dal and fenugeek seeds first into a smooth consistency adding enough water.
3. Grind rice into a smooth batter by adding just enough water to get it going.
4. Combine the two, add salt, and let it ferment in a large enough bowl lightly covered, for about 6-8 hours in a warm place.

To make the dosa

1. Add enough water to the fermented batter until you have a smooth, pouring consistency. 
2. Make sure the batter is not too watery .
3. Heat a pan or iron griddle and grease with the oil lightly. Pour about ½ cup batter to the center of the pan.
4. Using the back of your ladle, gently spread the batter with a circular motion from the center towards the sides of the pan like making pancake.
5. To make very crispy dosa,  spread it too thin. 
6. Drizzle about 1 tsp of oil around the edges of the dosa and add a few sprinkles on the top as well.
7. If your pan is greased adequately and is not sticky, the edge of the dosa will start to come off the pan in about 1 minute or so. 
8. Use a spatula to gently lift the dosa and flip it over. Cook the other side for another 40 seconds or so and remove from pan.

Serve with chutney, sambar.