How To Make Dosa | South Indian Dosa Recipe

Written By Unknown on Monday, 24 August 2015 | 22:42

Dosa is as popular in South Indian cuisine as Idli is! Crisp and thin pancakes made of a rice and urad dal batter, dosas are even more exciting than idlis. In fact, while idlis are considered to be an easy, comfortable steamed food, dosas are often considered a more indulgent alternative! While dosas were traditionally made using iron griddles, nowadays non-stick tavas have made the job much easier. You can roast your dosas using oil, ghee or sometimes butter too! Enjoy them hot and crisp, with chutney and sambhar. If you are going to have the dosas after a while, make them slightly thick, so that they will remain soft and springy even after a while.

DOSA RECIPE:

Soaking time: 2 hours
Preparation Time: 10 mins
Fermenting time: 12 hours
Cooking Time: 45 mins
Makes 18 dosa

Ingredients:

1/2 cup urad dal (split black lentils)
1 tbsp fenugreek (methi) seeds
1 cup raw rice (chawal)
1 cup par-boiled rice (ukda chawal)
2 tbsp thick beaten rice (poha)
ghee for cooking

For Serving:

sambhar
coconut chutney
milagai podi

Method:

Combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.
Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for 4 hours.
Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
Drain the rice, parboiled rice and thick rice flakes blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl, add the salt and mix well.
Cover and ferment in a warm place for 12 hours.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
Pour a ladle ful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
Fold over to make a semi-circle or a roll.
Repeat with the remaining batter to make 17 more dosas.
Serve immediately with coconut chutney and sambhar.