Dosa

Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences.

Ingredients

• 1 cup urad dal
• 2 cups rice
• 2 teaspoons fenugreek/methi seeds
• 1 teaspoon salt
• Oil for making dosas

Method

• Wash the dal, rice, and methi together under running water a few times.
• Soak in 8 cups of water for approx. 8 hours.
• Grind the grains mixture in a grinder until you get a batter that is smooth, without even a vague feeling of coarseness.
•  Empty the batter into a big stock pot, cover it and keep it away for at least 10-12 hours.
• This step is to ensure proper fermentation of the batter. Keep the pot in the oven and turn the light on irrespective of the weather.
• After about 12 hours, you will see that the batter has risen by about 2-3 inches from its original level.  At this point, you are ready to make dosas.
• Place a griddle on the stove and when the griddle is hot the dosas can be made.
• Smear a little oil on the griddle. Do not use too much oil as the batter will not spread evenly.
• Pour a ladleful of batter on the griddle, beginning in the centre spread the batter quickly in a spiral motion outwards.Increase the heat and cook for a couple of minutes until golden brown in colour.
• Turn the dosa over carefully lifting from the sides. Fry for a few more minutes until ready. Spread a teaspoon of oil round the edges to give a crisp dosa.
• Serve with chutney and sambar.