Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram. Dosa is a typical part of the South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with sambar, chutney, and potato stuffing. Dosa (crispy, savory pancakes) from South India is a staple food in its home region. In the rest of the country too, Dosas are hugely popular and Udipi restaurants serving them and other South Indian foods can be found in almost every suburb! Learn how to make them with my easy recipe.
Rinse the rice and urad dal separately. Soak the rice, fenugreek and chana dal or 3 hours. Take another bowl and soak urad dal separately for 3 hours. (If you are blending in a mixer jar. If you blend in a Wet grinder soak all the ingredients together)
After soaking for 3 to 4 hrs, drain the soaked water. Transfer urad dal and cooked rice to a mixer jar, blend it to a fine and fluffy batter by adding water as required. The consistency of the batter must not be too thin or too thick.
Grind rice, chana dal and fenugreek seed to a smooth batter.
Mix both rice and urad dal batter, (The consistency of the batter must be not too thin or too thick, the batter must be medium thick in consistency/the batter must be easy to spread.) Set aside covered for 10 to 12 hrs/overnight for fermentation.
Next morning the batter gets fermented, stir the batter, add salt and cooking soda(optional).
Heat the flat pan or a flat non-stick pan smear with oil and spread the dosa batter in a circular way on the pan, add oil and ghee on top.
Flip and cook the other side, flip again
Serve dosa hot with pudina chutney and Aloo palya.