Plain DosaSimple Elegance: Plain Dosa – A Delicate and Versatile South Indian Crepe

Prep Time: 13 hours

Cook time: 10 minutes

Total time:  13 hours and 10minutes

Serving – 5

PLAIN DOSA

A dosa is a rice pancake, originating from South India, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, then fermented

Ingredients: 

(1 cup= 200 ml)

Raw rice- 3 cups

Urad dal/Black Gram- 1 cup

Thin Poha- 1cup

Methi / fenugreek seeds- ½ tsp

Water for soaking and grinding

Salt to taste

Barter Preparation

• Wash and soak rice and methi seeds for atleast 5 to 6 hours.
• Wash and soak urad dal for 5 to 6 hours.
• Take a mixer grinder and add the soaked and drained urad dal. Add little water and blend it into a fine paste. Transfer it into a large bowl.
• Then add in the soaked rice, methi seeds and poha into the mixer grinder. Add water and blend it into a fine paste.
• Transfer the rice batter into the bowl of urad dal. Mix well.
• Cover and ferment in a warm place for 8 to 12 hours.
• After the about 8 to 12 hours, the batter would have raised well indicating that it is well fermented and ready to use.
• Transfer the required batter into another bowl and add salt before use.

Dosa Making Steps

• Heat a dosa tawa.

• Once the tawa is hot, take a ladle full of dosa batter and pour it on to the center of the hot tawa.
• Immediately, spread the batter evenly from the center in a circular motion to make a thin dosa.
• Add oil on the edges of the dosa.
• The dosa will come off the pan when done. Flip it over and cook on the other side of the dosa.
• Crispy dosa is ready to be served. Serve it with any chutney or sambar.

Suggestions:

• Instead of thin poha, cooked rice can also be used.
• Add salt only after the batter has fermented as salt retards the fermentation process.
• Store in refrigerator after the fermentation.
• Reduce the heat before making the next dosa.
• Mix the batter well before using.