Dosa is a South Indian delicacy Breakfast Recipe, relished all over the world along with chutney and sambar as the side dish, Dosa’s come in various varieties, We will learn how to make Plain Dosa Recipe
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Dosa Recipe | Dosai Recipe
Ingredients
03 Cups Rice (Parmal / fat rice)
01 Cup Urad Dal (Split Black Lentil)
1/2 tsp Fenugreek Seeds
500 ml Water
1/4 Cup Poha (Flattened Rice)
02 tsp Salt
01 tbl Spoon Cooking Oil
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Dosa Recipe | Dosai Recipe
Cooking Instructions
1) Take rice in one bowl, make sure you use parmal rice for Dosa/Dosai preparation, in other words it’s a fat rice, unlike Basmati rice which is long grained, and in another bowl take urad dal.
2) Wash the rice and urad dal thoroughly atleast 3 times, to avoid starch and to clean them off dirt, add 1/2 tsp of fenugreek seeds to urad dal and soak both rice and urad dal in enough water for 4 hours (quantity of water does not really matter as long as you submerge the dal and rice in water, because we will anyway throw away the water later on)
3) After it’s been 4 hours, discard the excess water from rice and urad dal and mix them well in a mixer to create a very fine batter, cover this batter with a lid and keep it to ferment for atleast 8 hours.
4) After 8 hours the batter would have raisen in periphery, Add salt to taste and using a whisk/spatula mix the salt into the batter.
5) Take a pan/tawa (the pan I’m using is Prestige Dosa Tawa) it’s very good for making Dosa/Dosai, when the pan is hot enough, sprinkle very little water and wipe the surface of the pan using a clean cloth, this is done so that the Dosa batter does not stick immediately to the pan the moment you pour it using a laddle.
6) Add a laddle of batter on the pan and in circular motion as you rotate your laddle over the batter create a horizon orbit to spread the batter evenly in a circular fashion over the pan.
7) sprinkle vegetable oil over the Dosa/Dosai and cook for 40 seconds at a low flame, flip and cook again for 40 seconds, serve Dosa/Dosai hot, enjoy with friends 🙂
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