Dosa is so amazing yet quite simple to make — you can find it anywhere, right from the street stalls to high-end restaurants! Suffice it to say that it might be one of the most important attractions of the South!
DOSA INGREDIENTS:
- Idli rice 1 kg.
- Broken basmati rice 1 kg.
- Washed/Polished black lentil(urad daal) 500gm.
- Chana Daal 200 gm.
- Fenugreek seeds 50 gm.
Method
- Collect all the above ingredients in a bowl and wash thoroughly at least 3 times.
- Soak all the ingredients in water and keep aside for at least 3 hours.
- After 3-4 hours drain out water from the ingredients.
- Now place the soaked ingredients into the grinder, in restaurants they have large commercial grinders, at home, you can use a domestic mixer grinder or you can purchase a wet grinder for wonderful results.
- When you grind whole dosa batter, keep the batter in a pot for at least almost 12 hours for fermentation.
- When the dosa batter is being fermented, add sugar and salt to taste and stir it well with the use of your hands or whisk.
- Now take a dosa tawa or nonstick pan heat it and season it.
- Take a bowl and fill it with dosa batter and spread it on the dosa tawa or nonstick pan.
The Dosa shop owner outside the IT company never knew how many IT employees are jealous of him.
Dosa Quote
TIPS:
- WHILE HEATING DOSA TAWA, FIRST HEAT TAWA ON HIGH FLAME AND THEN BRING IT TO A VERY MODERATE TEMPERATURE, BEFORE POURING BATTER ON PAN.
- TEMPERATURE IS VERY IMPORTANT IN MAKING DOSA.
