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 (480 ml)
- Fine semolina or chiroti rava- 1/2 cup (120 ml), 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
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 tsp 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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: South Indian
Nutrition
- Serving Size: 2 dosas
- Calories: 200