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:
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.
- 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.
- 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.
- 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.
- Pour a little oil along the edges while cooking.
- When crisp, fold over and serve hot.
- Serve with coconut chutney,SAMBHAR,potato masala.
