Dosa

Dosa

      Whenever I think of dosa, I remember my "mom." Though I have tasted dosa from different places, nothing can beat the ones which my mother used to make. She used to make 'hot- hot - crispy' dosas and give me. Her nice crispy  paper thin dosas were a hit among my friends and they used to ask me " how aunty is making such tasty dosa?".  Here, I am sharing the recipe of my moms dosa.

Ingredients

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• Idli Rice - 2 cups
• Urad Dal - 3/4 cup
• Fenugreek seeds (uluva) - 1/4 tsp
• Cooked Rice - 2 tbsp
• Salt - To taste
• Water (As needed to grind)

Method

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1. Soak Urad dal and Idli rice separately for minimum of 6-8 hrs.  Add  the fenugreek seeds along with urad dal while soaking. 
2. In a wet grinder grind urad dal by adding little amount of water at a time until it becomes smooth and fluffy batter. Do not add too much water as  the batter will become loose and won't rise up well. 
3. Transfer it into a wide mouthed bowl.
4.  In the same grinder add rice in two batches along with cooked rice till u get a smooth batter.
5.  Transfer it to the same bowl where u have poured the urad dal batter and mix well with hands. It speeds up the process of fermentation.
6.  Keep the batter undisturbed for at least 10 hrs.
7.  After fermentation the batter would have almost doubled its volume. At this stage add required salt.
8.  Heat a nonstick pan. Pour 1 spoonful batter and spread well.The pan should not be too hot or too cold. Add oil or ghee if needed.
9. When one side turns brown flip the other side and take out.

Notes

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1. Do not add too much water while grinding the batter.Add water little at a time so the batter would be nice and fluffy.
2. The right consistency of urad dal batter can be checked by  putting 1 drop of it in cold water.If it doesn't sink down and rise up immediately,that is the right consistency. 
3. The fermentation time depends on the climate. Batter will ferment easily on warm areas and will take time on cold regions. So increase the fermentation time according to the place where you live.(It can take even up to 20 hrs)If you are living in cold regions you can place the batter in an oven which is preheated at 200F for 5 mins and turned off.
4.  Place the batter in a large wide mouthed bowl as there should be enough space for the batter to rise.The final batter should neither be too thick or too thin.
5. Adding fenugreek seeds will give a nice golden colour and crispy texture to dosa..
6. You can add cold water for grinding as the batter won't get heated up easily while grinding.