South Indian Favorite Dices Dosa Recipe
Ingredients:
For the Dosa Batter:
- 2 cups rice (parboiled or idli rice)
- 1/2 cup urad dal (skinned black gram)
- 1/2 teaspoon fenugreek seeds (methi seeds)
- Water, for soaking and grinding
- Salt, to taste
For Making Dosas:
- Dosa batter
- Oil or ghee, for cooking
Instructions:
1. Preparing the Dosa Batter:
1. Wash the rice, urad dal, and fenugreek seeds separately.
2. Soak the rice and fenugreek seeds together in water for about 4-5 hours.
3. Soak the urad dal in water for about 4-5 hours as well.
4. Drain the water from both the rice and urad dal.
5. In a blender or wet grinder, grind the soaked urad dal with a little water to make a smooth and fluffy batter. The consistency should be similar to whipped cream. This might take around 10-15 minutes of grinding.
6. Transfer the urad dal batter to a large mixing bowl.
7. Next, grind the soaked rice and fenugreek seeds with enough water to make a smooth batter. The rice batter should be slightly coarse in texture.
8. Combine the rice batter with the urad dal batter in the mixing bowl.
9. Add salt to the batter and mix well. The batter should be thick yet pourable. Cover the bowl with a lid or cloth and let it ferment overnight or for about 8-10 hours. The batter will rise and become slightly airy.
2. Making Dosas:
1. Once the batter has fermented, give it a gentle stir to mix well.
2. Heat a non-stick or cast iron dosa griddle or pan on medium-high heat.
3. Sprinkle a few drops of water on the hot griddle. If the water sizzles and evaporates immediately, the griddle is ready.
4. Lower the heat to medium and pour a ladleful of the dosa batter in the center of the griddle.
5. Using the back of the ladle, gently spread the batter in a circular motion to form a thin dosa. Start from the center and work your way outwards.
6. Drizzle a little oil or ghee around the edges of the dosa and on the surface.
7. Cook the dosa until the edges turn golden brown and crisp, and the surface cooks through. This will take about 2-3 minutes.
8. Flip the dosa and cook the other side for about a minute, until it's light golden.
9. Remove the dosa from the griddle and serve hot. You can fold it or roll it as you prefer.
10. Repeat the process with the remaining batter, adding a little oil or ghee before making each dosa.
3. Serving:
Serve the dosas hot with coconut chutney, sambar (a South Indian lentil stew), and/or tomato chutney. Dosas can also be enjoyed with various types of fillings or stuffings, such as potato masala.