Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences.
INGREDIENTS
- 1 cup urad dal
- 2 cups rice
- 2 teaspoons fenugreek/methi seeds
- 1 teaspoon salt
- Oil for making dosas
Method
- Wash the dal, rice, and methi together under running water a few times.
- Soak in 8 cups of water for approx. 8 hours.
- Grind the grains mixture in a grinder until you get a batter that is smooth, without even a vague feeling of coarseness.
- Empty the batter into a big stock pot, cover it and keep it away for at least 10-12 hours.
- This step is to ensure proper fermentation of the batter. Keep the pot in the oven and turn the light on irrespective of the weather.
- After about 12 hours, you will see that the batter has risen by about 2-3 inches from its original level. At this point, you are ready to make dosas.
- Place a griddle on the stove and when the griddle is hot the dosas can be made.
- Smear a little oil on the griddle. Do not use too much oil as the batter will not spread evenly.
- Pour a ladleful of batter on the griddle, beginning in the centre spread the batter quickly in a spiral motion outwards. Increase the heat and cook for a couple of minutes until golden brown in colour.
- Turn the dosa over carefully lifting from the sides. Fry for a few more minutes until ready. Spread a teaspoon of oil round the edges to give a crisp dosa.
- Serve with chutney and sambar.