Description

Dosa is a crisp crepe with a spongy, melt in the mouth interior, which encases a mildly spiced potato and onion curry, that is dipped in coconut chutney.

Ingredients

Sona Masuri rice- 2 cups or 240gm
Beaten rice- 2-3tbsp
Urad dal- 1 cup or 120gm
Fenugreek seeds- 1-1/2 tsp
Rice flour- 2 cups
Fine semolina or chiroti rava- 1/2 cup, dry roasted
Salt to taste
Sugar- 1/2 tsp
Oil or ghee to grease and roast the Dosas
One recipe onion and potato curry
Coconut chutney to serve

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Instructions

Wash and soak the Rice along with the beaten rice in enough water and set aside for 5-6 hrs
Wash and soak the urad dal along with the fenugreek seeds in enough water and keep aside 5-6hrs
Make a paste by mixing the rice flour and the semolina with enough water. Mix well so that there are no lumps.
Drain the soaked urad dal and fenugreek mixture and blend in a blender till smooth and airy by adding water little by little.
Drain the soaked rice and beaten rice mixture and blend in the same blender jar till smooth.
Combine the ground urad dal paste and the rice paste along with rice flour and semolina mixture and beat well. Set aside to ferment for atlas 5-6hrs.
Once the batter has fermented and risen, add the salt and sugar and mix well.
If the batter is thick then add water to achieve the required consistency.
Heat a non stick or a cast Iron skillet. Sprinkle a little water. If it steams and sizzles then the skillet is ready to use.
Pour a ladle full of batter on the skillet and spread the batter with the ladle in a circular motion to make a dosa of 6-7″ in diameter.
Drizzle a teaspoon oil or ghee around the dosa and cook on medium heat till the dosa turns brown and crisp.
Place a table spoon of the onion and potato curry in the centre and fold over to make a semi circle.
Serve immediately with coconut chutney on the side.
Repeat the process with the remaining batter.

Notes

Use your hands to mix/beat the ground pastes. Using your hands will not only ensure that batter becomes light and airy but it will also speed up the fermentation process.
The batter should neither be too thick or too thin. It should be just thick enough to coat the back of the ladle or spoon.
To avoid the batter from going stale, add the required amount of salt and a pinch of sugar only to the portion of the batter that is going to be used. The remaining batter can be refrigerated for almost a week.
The batter should always be at room temperature. If the batter is refrigerated, leave it in room temperature for about 20mins before you proceed.
To prepare the tawa or skillet, heat it till it becomes very hot. Sprinkle some water. It should evaporate quickly. Wipe the skillet with a tissue or a cloth and then rub it with potato or onion slice dipped in oil. The skillet should not be very hot when spreading the batter.

Category: Side, appetizer
Cuisine: Indian