Dosa, dhosa, dosai, tosai or dvashi... this dish is called by many names but whatever the name the taste is the same... Delicious. It is a typical South Indian dish, a crepe made from rice, urad dal traditionally but now there are a number of modified forms. Though sometimes considered a breakfast dish dosas are also eaten at other times of the day. Dosa has its origins in Udupi, Karnataka and is usually served with chutney and potato palya.

2 cups sona masoori rice

1 cup urad dal
3/4 cup poha
2 tsps of methi seeds
2 tsps of channa dal

Salt to taste

Fermenting Process:
1. Soak urad dal, poha, methi seeds and channa dal in a bowl with just enough water to cover everything.
2. In a bowl soak rice with just enou
gh water to cover it.
3. Soak both overnight or for 8 hours.

4. Grind rice.
5.Grind soaked urad dal, poha, methi seeds and channa dal.
6. Mix both to form batter.
7. Cover and leave to ferment for 8 hours.

1.Mix batter with salt to taste.

2. Put oil in a small bowl and keep ready. Heat the pan.
3. Fold one sheet of paper towel into a wad and dip into the small bowl of oil. Squeeze out the excess and smear the pan with the oil.
4. Fill a ladle with 3/4 of the dosa batt
er and gently pour this batter onto the center of the pan and spread to the outside in a sweeping circular motion.
5. As soon as that is done, drizzle some oil on the batter.
6. When the upper part of the dosa batter looks cooked (no longer soft) turn over and cook for 30 seconds and remove.


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