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.
