Sunday, November 2, 2008

the Really easy Dosa

Nothing can beat the idea of piling ones plate with hot crisp dosa and enjoying it with a cupful of spicy sambar and coconut chutney. Thats the stuff Sunday mornings are made of...
Here's the mix for the 'Dosa'


The ratio

1 cup Urad Dal

2 cups Rice

¼ tsp Fenugreek seeds (Methi)

Step 1

Roll up your sleeves

Wash & soak all ingredients together in water for 4 hours

Step 2

After three hours

Grind to a soft paste.

The consistency is thinner than that for idli.

Step 3

After effects

Let the batter stand for 4 hours to allow some fermentation.

You can continue to ferment it if you like your dosas particularly sour ( Many do !!).

Otherwise you can make the dosa now or refrigerate the batter

Step 4

Making the dosas

Add salt according to taste to the batter

Pour the batter on to a flat pan and spread it as you would do with a pancake. But spread it really thin.

You can keep the dosa thicker if you like softer ones. Thinner if it’s the ‘roast’ crackling dosa that you like.

Drizzle a little oil. As the dosa separates from the pan, turn it over for 30 seconds.

Serve with sambar, coconut chutney or potato curry

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