It is a very popular south Indian snack/ meal. From plain to any kind of stuffing, it tastes perfect.
First timers don’t be upset if you don’t get the perfect crisp, soft and round dosa. It is just a matter of practice and within no time you’ll realize how perfect you have become in making dosas.
Let us start cooking!!!
Ingredients:
Par-boiled rice (Ukda Rice): 1 cup
Basmati Rice: 1 cup
Urad Dal: ½ cup
Chana Dal: 2 tbsp
Toor Dal: 2 tbsp
Poha (Flattened rice): ¼ cup
Fenugreek seeds (Methi dana): ½ tsp
Ghee: as required
Salt as per taste
Method:
1. Wash and soak the dal and fenugreek seeds in enough water together for 5-6 hours.
2. Wash and soak both the rice and poha in enough water together for 5-6 hours.
3. After that drain the water from dal and reserve it.
4. Now grind this dal until light and fluffy by making very less use of the reserved water.
5. Similarly drain the rice and poha and grind into a smooth batter by using the reserved water if required.
6. Mix both the batter into a big container as the batter will ferment and rise.
7. Add salt. Mix well.
8. Cover and keep aside the container for fermentation. It will take about 8-9 hours.
9. After fermentation the batter will rise. Gently mix.
10. Take few spoonful of batter in another bowl and check the consistency of batter. It must not be very thick or thin. Adjust the proportion and you are all set to make the dosas.
11. Apply oil all over the iron tawa and heat it. Switch off the flame and let the tawa rest for around 10-15 minutes
12. Now turn on the flame and heat the tawa again.
13. Take cold water in a bowl. Add few drops of oil to it. Dip a small muslin cloth into it. Clean the tawa with this wet cloth.
14. Take a spoonful of batter and pour onto the centre of the tawa and immediately spread it in circular motion making a thin and circular dosa. Keep the flame on low. After spreading the dosa increase the flame to high.
15. Drizzle ghee (oil or butter) on the dosa and let it cook. You’ll notice brown spots on the top. Don’t flip it.
16. After few minutes dosa is ready.
17. Serve the dosa hot with coconut chutney and sambar.
Tips:
1. I make dosas on iron tawa. You can use nonstick also but make sure you do not apply oil on that otherwise it wud be difficult to spread the batter.
2. You can take whole urad or split urad depending upon the availability.
3. Before making a new dosa always clean the tawa with the wet cloth.
See you soon with a new recipe till then Happy Cooking!!!
First timers don’t be upset if you don’t get the perfect crisp, soft and round dosa. It is just a matter of practice and within no time you’ll realize how perfect you have become in making dosas.
Let us start cooking!!!
Ingredients:
Par-boiled rice (Ukda Rice): 1 cup
Basmati Rice: 1 cup
Urad Dal: ½ cup
Chana Dal: 2 tbsp
Toor Dal: 2 tbsp
Poha (Flattened rice): ¼ cup
Fenugreek seeds (Methi dana): ½ tsp
Ghee: as required
Salt as per taste
Method:
1. Wash and soak the dal and fenugreek seeds in enough water together for 5-6 hours.
2. Wash and soak both the rice and poha in enough water together for 5-6 hours.
3. After that drain the water from dal and reserve it.
4. Now grind this dal until light and fluffy by making very less use of the reserved water.
5. Similarly drain the rice and poha and grind into a smooth batter by using the reserved water if required.
6. Mix both the batter into a big container as the batter will ferment and rise.
8. Cover and keep aside the container for fermentation. It will take about 8-9 hours.
9. After fermentation the batter will rise. Gently mix.
10. Take few spoonful of batter in another bowl and check the consistency of batter. It must not be very thick or thin. Adjust the proportion and you are all set to make the dosas.
11. Apply oil all over the iron tawa and heat it. Switch off the flame and let the tawa rest for around 10-15 minutes
12. Now turn on the flame and heat the tawa again.
13. Take cold water in a bowl. Add few drops of oil to it. Dip a small muslin cloth into it. Clean the tawa with this wet cloth.
14. Take a spoonful of batter and pour onto the centre of the tawa and immediately spread it in circular motion making a thin and circular dosa. Keep the flame on low. After spreading the dosa increase the flame to high.
15. Drizzle ghee (oil or butter) on the dosa and let it cook. You’ll notice brown spots on the top. Don’t flip it.
16. After few minutes dosa is ready.
17. Serve the dosa hot with coconut chutney and sambar.
Tips:
1. I make dosas on iron tawa. You can use nonstick also but make sure you do not apply oil on that otherwise it wud be difficult to spread the batter.
2. You can take whole urad or split urad depending upon the availability.
3. Before making a new dosa always clean the tawa with the wet cloth.
See you soon with a new recipe till then Happy Cooking!!!
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