Dosa Recipe

Ingredients:

For the Dosa Batter:

• 1 cup urad dal (split black gram)
• 2.5 cups idli rice (parboiled rice)
• 1/2 cup poha (flattened rice)
• 1/2 teaspoon fenugreek seeds (optional)
• Water for soaking and grinding
• Salt to taste

For Making Dosas:

• Dosa batter
• Oil or ghee (for greasing)

Instructions:

Preparing the Dosa Batter:

1. Soaking:
   • Rinse the urad dal, idli rice, and poha separately under running water until the water runs clear.
   • Soak them in enough water separately. If using fenugreek seeds, add them to the urad dal while soaking.
   • Let them soak for at least 4-6 hours, or preferably overnight.
2. Grinding:
   • Drain the soaked urad dal and grind it in a wet grinder or a high-powered blender. Add small amounts of water as needed to make a smooth, fluffy batter. It should take around 20-25 minutes of grinding.
   • Similarly, grind the soaked rice and poha into a slightly coarse paste. The texture should be like fine semolina or cream of wheat.
   • Mix the urad dal batter and rice-poha batter together in a large bowl. Add salt and mix well.
   • The batter should be thick yet pourable. If it’s too thick, add a little water and mix. Avoid making it too runny.
3. Fermentation:
   • Cover the bowl with a clean cloth and let it ferment in a warm place for about 8-10 hours or overnight. The batter should double in volume and become slightly airy.

Making Dosas:

1. Preparation:
   • Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
2. Greasing:
   • Once the skillet is hot, lightly grease it with a little oil using a brush or a cloth.
3. Pouring the Batter:
   • Take a ladleful of the dosa batter and pour it in the center of the skillet.
   • Using the back of the ladle, gently spread the batter in a circular motion to form a thin, even layer. You can make the dosa as thin or thick as you prefer.
4. Cooking:
   • Drizzle a little oil or ghee around the edges of the dosa and on top.
   • Cook on medium heat until the dosa turns golden brown and starts to crisp up at the edges. This should take about 2-3 minutes.
   • You can cover the dosa with a lid for a minute or so to help it cook through.
5. Folding and Serving:
   • Once the dosa is cooked, gently fold it in half or roll it up.
   • Serve hot with your favorite chutney, sambar, or a potato filling (masala dosa).

Enjoy your delicious homemade dosas! They are best when served immediately.