Dosa Recipe
Dosa is a popular, thin, and crispy South Indian crepe made from fermented rice and lentil batter. Here’s a detailed step-by-step guide to making the perfect dosa at home.
Ingredients (Serves 4-5):
For the Dosa Batter:
- 2 cups parboiled rice (idli rice or regular rice)
- ½ cup urad dal (split black gram)
- 2 tbsp chana dal (optional for a golden color)
- ¼ tsp fenugreek seeds (optional for better fermentation)
- Water as required
- Salt to taste
For Cooking Dosa:
- Oil or ghee (for greasing the pan)
Instructions:
1. Wash and Soak the Ingredients:
- Rinse the rice thoroughly in water until the water runs clear.
- In a separate bowl, rinse the urad dal, chana dal, and fenugreek seeds together.
- Soak the rice and dal mixtures separately for 4-6 hours.
2. Grind the Batter:
- Drain the soaked water from the dal and transfer it to a blender.
- Add a little water gradually and grind until smooth and fluffy (should resemble whipped cream consistency).
- Similarly, grind the rice to a slightly coarse consistency, adding water as needed.
- Combine both batters in a large bowl and mix well.
3. Fermentation:
- Cover the bowl and let the batter ferment overnight or for 8-12 hours in a warm place. The batter should double in volume with a bubbly surface.
4. Add Salt:
- After fermentation, add salt and gently mix the batter without deflating it.
Making the Dosa:
- Heat the Pan:
- Heat a flat non-stick or cast-iron dosa tawa (griddle) on medium heat.
- Sprinkle water on the pan; it should sizzle and evaporate quickly if it’s hot enough.
- Spread the Batter:
- Pour a ladleful of batter onto the center of the pan.
- Using the back of the ladle, spread the batter in a circular motion to form a thin, even dosa.
- Cook the Dosa:
- Drizzle a few drops of oil around the edges.
- Cook until the edges turn golden brown and start lifting.
- Serve:
- Fold the dosa and serve hot with coconut chutney, sambar, or potato masala filling.
Tips for Perfect Dosa:
- Fermentation: Ensure a warm environment for proper fermentation.
- Consistency: The batter should be pourable but not too thin or thick.
- Heat Control: Maintain medium-high heat for crisp dosas.
- Spreading Technique: Spread the batter quickly for a thin, crispy dosa.
“Ready to make crispy, golden dosas at home? Follow this detailed recipe and enjoy a South Indian feast with your favorite chutneys and sambar—start cooking now!”
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