Dosa is a classic South Indian dish that is cherished for its crispy, golden texture and savory taste. Made from a fermented batter of rice and urad dal (black gram), dosa is a thin, crepe-like pancake that pairs beautifully with a variety of chutneys and sambar, a spicy lentil stew. Perfect for breakfast, lunch, or dinner, dosas are versatile and can be stuffed with flavorful fillings like spiced potatoes for a delicious Masala Dosa. This recipe will guide you through the process of making traditional dosa batter and cooking it to perfection, allowing you to enjoy an authentic taste of South India in your own home.
Ingredients:
- For the Dosa Batter:
- 1 cup parboiled rice
- 1 cup regular rice (or use 2 cups of a single type of rice)
- 1/2 cup urad dal (split black gram)
- 1/4 cup poha (flattened rice)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- Water as needed
- For Cooking:
- Oil or ghee (clarified butter) for cooking
Instructions:
- Prepare the Batter:
- Rinse the parboiled rice, regular rice, urad dal, poha, and fenugreek seeds separately in water until the water runs clear.
- Soak the rice and poha together, and the urad dal and fenugreek seeds together, in enough water for at least 4-6 hours or overnight.
- Grind the Batter:
- Drain the soaked urad dal and fenugreek seeds, and grind them in a blender or wet grinder to a smooth and fluffy batter, adding water as needed.
- Transfer the urad dal batter to a large bowl.
- Next, drain and grind the rice and poha mixture to a slightly coarse batter, again adding water as needed.
- Combine both batters in the bowl and mix well with your hand. The batter should be of pouring consistency, similar to pancake batter.
- Ferment the Batter:
- Cover the bowl with a lid or cloth and let it ferment in a warm place for 8-12 hours or until the batter has doubled in size and has a slightly sour aroma.
- After fermentation, add salt to taste and mix the batter gently.
- Cook the Dosas:
- Heat a non-stick or cast-iron skillet over medium heat. Grease it lightly with oil or ghee.
- Pour a ladleful of batter onto the center of the skillet and spread it out in a circular motion to form a thin, even layer.
- Drizzle a little oil or ghee around the edges and on top of the dosa.
- Cook until the edges start to lift and the bottom is golden brown and crisp.
- Gently lift the dosa with a spatula and fold it in half or roll it. Remove from the skillet.
- Serve:
- Serve the dosa hot with coconut chutney, tomato chutney, and sambar.
Enjoy your delicious homemade dosa, a crispy and savory delight that’s perfect for any meal!
