Dosa or Dosha is a fermented Flat Bread made out of Rice and Urad Dal (Black Lentil)
INGREDIETS:
METHOD:
- Wash and soak Idli rice or parboiled rice , methi seeds (Fenugreek seeds) , and urad dal (Black Lentil) in separate vessels by adding sufficient water for soaking.
- Remember that rice should be soaked for 4-5 hours and urad dal not more than 2 or 2.5 hours. So Wash and soak rice first.
- After soaking time, first we have to grind urad dal so drain water from urad dal.
- Turn on your grinder and slowly and carefully add urad dal to it and run for 2 minutes, once it blended add methi seeds and sprinkle little water.
- Keep running the grinder for 10-15 minutes, sprinkle water now and then to grind dal but don't add too much water in the beginning itself.
- When the dal will be grinded coarsely, transfer the ground batter to wide and large vessel .
- Now add drained rice to the grinder, slowly and carefully add all the rice to grinder and grind it for another 25-30 minutes to get a smooth paste by adding water. Don't add water in one go, just sprinkle little by little as needed.
- After grinding add the rice paste with urad dal batter container and mix well.
- Now add salt and mix well using hand and allow to ferment for overnight or 8-10 hours.
- After fermentation, you can see that volume of the batter is little raised, the batter raises and reaches approximately two and a half times the original volume. So make sure you use a big enough container for the dosa batter.Stir the batter gently, if its properly fermented the batter will be so light, airy and fluffy.
- Remember one thing: Before making the dosa and sufficient water to the batter to get dosa consistency and add enough salt.
- Heat dosa tawa/iron griddle, when it gets hot, apply few drops of ghee on the pan.
- Take a piece of cloth and rub it all over the surface of the pan to grease it. Do this step for each dosa.
- Now sprinkle a little bit of water with your hand. Wait for the water to crackle and evaporate. This ensures that the Dosa will spread evenly and not break because the pan is too hot.
- Take one spoonful of dosa batter and gently pour this batter onto the center of the pan.Keep the heat on a medium flame.
- Cook in medium high heat till the dosa starts browning then flip other and cook for one more minute.
- Now begin to spread the batter in sweeping circular motions to form a circle. Do not be alarmed if the Dosa develops tiny holes as you spread the batter.
- If you need, apply oil or ghee over the surface of the dosa and also around its edges. If you wan you can hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.
- When the bottom side of the dosa is done, flip over and cook for another minute.
- The thinner the dosa batter will give you the thinner and crispier the dosa.
- If you are not a big fan of crisp dosa, pour the slightly thicker batter to the tawa like pancake.
- Do the same with remaining batter.
- Serve hot with Coriander chutney or any other chutney or any curries.
