Dosa Recipe

Dosa Recipe

Ingredients:

• 1 cup rice
• 1/4 cup urad dal (split black gram)
• 1/4 tsp fenugreek seeds (optional, but helps in fermentation)
• Water (for soaking and batter consistency)
• Salt (to taste)
• Oil or ghee (for cooking)

Instructions:

1. Soak the Rice and Dal:
• Wash the rice and urad dal thoroughly. Soak the rice and dal separately for 4-6 hours or overnight. Add fenugreek seeds to the urad dal if using.
2. Grind the Batter:
• Drain the rice and dal. In a wet grinder or blender, grind the dal into a smooth, thick batter with a little water. Then, grind the rice into a coarse batter.
• Combine both batters in a large bowl, adding water as needed to achieve a pancake-like consistency. Cover and let it ferment in a warm place for 8-12 hours or overnight.
3. Fermentation:
• The batter will rise and become slightly bubbly when fermented. Stir in salt to taste.
4. Cooking the Dosa:
• Heat a non-stick pan or cast-iron tawa (griddle) on medium-high heat. Once hot, lightly grease with oil or ghee.
• Pour a ladleful of batter in the center of the pan and spread it in a circular motion to form a thin, even layer.
• Drizzle a little oil or ghee around the edges and on top of the dosa. Cook for 1-2 minutes until the edges turn golden and crispy.
• Once the bottom is crisp, gently fold the dosa and serve immediately.

Serving:

Dosa is usually served with chutneys (like coconut chutney, tomato chutney, or mint chutney) and sambar (a spiced lentil soup). You can also serve it with potato masala for a more hearty meal (this is often called masala dosa).

Enjoy your dosa with your favorite sides! Let me know if you'd like a variation or a specific type of dosa (like Rava dosa or Paper dosa).