MASALA DOSA - A SOUTH INDIAN DELIGHT!!!

 

DOSA - a crispy crepe made of rice and lentils wetground mixture which is  fermented first and then cooked,The fermentation is caused by air-born wild yeast  and not by using yeast or any leavening agent like baking soda or baking powder.The batter is spread out in a circular motion on a non stick pan usually to form a thin crepe and served with coconut chutney,sambhar and  dry potato curry.

This dish forms the most delightful part of South-Indian cuisine and is consumed for breakfast or as a snack.They are variants to this like Masala dosa,Mysore dosa,Paper dosa,Plain dosa,Rawa dosa,Pesarattu,Moong dal dosa and so on.

RECIPE CARD:

Cooking Time : 20 min.

Fermenting Time : 7-8 hours.
Preparation Time : 10 min.
Soaking Time : 4-5 hours
Yields:10 dosas

Ingredients:

• Raw rice- 1 1/4cup
• Split black gram/urad dal- 1/4cup
• Split Bengal Gram/chana dal- 1/4cup
• Fenugreek seeds/methi dana- 1 tsp
• Salt to taste
• Cooking oil as required.

Cooking method:

• Wash the raw rice,urad dal,chana dal and fenugreek seeds.Soak in water for   4-5 hrs.
• Grind to a smooth but little coarse paste with a little water.Cover and keep aside for at least 7-8 hours.

Tips:

1. If the batter is ground to a very smooth paste the dosas turn out to be soft ,a little coarse paste will give the dosas the crispness.
2. Heat a non-stick tava and grease it very lightly with oil.When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook only on one side.
   
   
   
3. Pour a little oil along the edges while cooking.
4. When crisp, fold over and serve hot. 
   
   
   
5. Serve with coconut chutney,SAMBHAR,potato masala.