Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Andhra Pradesh, Karnataka, Tamil nadu, Kerala. A properly made crisp and savory Indian dosa is wonderfully delicious and simple to make at home, the batter must be fermented overnight for the correct texture. Crispy and spongy dosa is prepared by soaking boiled rice and urad dal, grounded, fermented to make delicious crispy and spongy dosa’s.
Preparation time – 5 min
Soaking time – 3 to 4 hr
Fermentation – 10 to 12 hr or over night
Cooking time – 5 min to prepare each dosa
Serves – 4
To prepare batter –
Boiled rice or idly rice – 2 cup
Urad dal – 1/2 cup
Fenugreek seeds – 1 tsp
Cooking soda – 1 pinch (optional)
Salt to taste
To prepare dosa –
Oil/ghee/butter – 1/2 cup
Wash rice, fenugreek seeds and urad dal once or twice in water, soak it for 3 to 4 hours.
After soaking, grind it to make a smooth and fine paste. The consistency of the batter should be not too thin or thick. Keep the batter for fermentation for 10 to 12 hr or over night.
Next morning add salt and a pinch of cooking soda to the batter and mix properly.
Heat a flat tawa, grease it with oil, when it is hot add a ladle of batter on the center of the tawa, spread it gently to make a set dosa. cook in a medium flame. Apply oil or ghee around it.
Flip to the other side for 2 min and remove and set aside.
In the same tawa add a ladle of batter in the center and spread it gently to make a round shaped thin dosa. Apply oil /ghee/butter around it and cook in a medium flame.
When it turns to golden brown in colour remove and continue the same method to make rest of the batter.
Serve hot with any chutney and sambar.
Proper fermentation & consistency of batter is very important to get crispy and spongy dosa.
The batter should be smooth like our normal batter. Do not grind it to coarse. Consistency should be like normal dosa batter.
You can make set dosa or crunchy in the same batter.
Quantity for 2 person –
Boiled rice – 1 cup
Urad dal – 1/4 cup
Fenugreek seeds (methi) – 1/4 tsp
For best result grind urad dal to super fine paste by adding water, then grind rice and methi seeds together to a fine paste by adding water, the consistency of the batter must be not too thick or watery, it should be medium thick (thicker than dosa batter consistency.)