I am posting a very popular,very frequently posted and common recipe.But I wanted to share my experience as well in preparing and making this mind-blowing and universally loved delicacy.
Dosa or Dosai (pronounced Dosayi) is one of the most frequently prepared recipes in South India.It is had for breakfast,morning tiffin(a small snack aptly had in the “brunch” time),evening tiffin(small snack in the evening or “chai time”) or even prepared for guests.
I am listing the exact proportions for which ingredients must be measured.I use the measuring cups easily available in the market.Also note that it would take some practice and effort to make crisp and paper thin Dosas.Keep on trying and you will achieve this skill..:)
1.I make Dosa with special Dosa rice available in the market.You can get it very easily in big stores.Ask the shopkeeper if he has it.In case you do not get it,use small grained rice like Sona Mansoori,Shakkar Chini or the parboiled rice which is called Sela Chawal.
2.For people living in tropical countries like India,in the summer you will not have issues in fermentation.However in cold countries or during the winter season if the batter does not ferment easily then
- Keep it overnight in the oven at the lowest temperature.
- Keep it in your rice container securely closed
- If you have sunshine then keep it in the sun for 4-5 hours.
3.This is the standard recipe for Dosa.You can make a Potato filling and place it on the Dosa and fold it for Masala Dosa.
Preparation Time : 2 days plus 30 minutes(Includes soaking and fermentation time)
Makes : 14-16 Dosas
2 cups packed Dosa rice/any other variety
3/4 cup packed Urad Dal
2 tsp Fenugreek seeds(optional)
2 tsp salt
Sesame/cooking Oil for making the Dosas
Clean,wash and soak the rice and Fenugreek Seeds(if using)overnight for 12 – 14 hours.
Next morning around the 10th hour wash and soak the Urad Dal.
After 12 – 14 hours,start grinding.You can use either a wet grinder or a mixer grinder for the preparation.Drain and grind the rice and fenugreek seeds first with approximately 1/2 cup water to a fine consistency.Empty out into a deep bowl.Then drain and grind the Urad Dal with approximately 3-4 tbsp water to a very fine and thick paste.Mix this thoroughly with the rice paste and cover the bowl with a well fitting lid or clingfilm.Leave to ferment for 24 – 26 hours.(See notes on fermentation above)
Next day mix the batter very well again and add some water to make it a little thin for spreading easily on the tawa(griddle).For 2 cups of batter,add about 1/3 cup water and mix well.Add salt and mix again.
Heat a tawa on medium heat and spread Sesame/cooking Oil on it with a piece of cotton or with the end of a kitchen towel.Spread out a ladleful of batter on the tawa and spread gently in a circular motion for a perfect round till the Dosa is paper thin.(The thinner the Dosa the crispier it is).
Drizzle a tsp of Oil on and around the Dosa and cook on medium heat till it comes off easily on its own.If you want you can flip over and cook the other side as well though they do not do this in restaurants.
For making the Dosa in the picture,cut the Dosa from one side till the middle with a pair of Kitchen scissors.then roll the side from the cut to make a cone.Do this while the Dosa is hot for it to hold its shape.Or just serve it as a crepe.
Serve the dosa hot with Sambar – http://thefoodsamaritan.com/vengaya-sambarcoconut-flavored-sambar-with-shallotsmini-onions/
Coriander – Coconut Chutney – http://thefoodsamaritan.com/coriander-coconut-chutney/
or with Gun Powder(Molagapodi) – http://thefoodsamaritan.com/south-indian-gun-powderidli-powdermolagapodimilagapodi/
Served with Arachavittu Sambar and Coriander – Coconut Chutney!