Dosa

Ingredients:

1. 2 cups of idli rice (parboiled rice)
2. 1 cup of whole urad dal (black gram lentils)
3. Salt to taste
4. Water for soaking and grinding
5. Oil or ghee for greasing the pan



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Equipment:

1. Non-stick dosa tawa or skillet
2. Spatula



Steps:

Step 1:
Wash the rice and urad dal separately under running water until the water runs clear. Soak the rice and urad dal separately in enough water for at least 4-6 hours or overnight.
Step 2:
After soaking, drain the water from both the rice and urad dal. Grind the urad dal in a wet grinder or a high-powered blender with a little water until you get a smooth and fluffy batter. This might take about 20-25 minutes. Similarly, grind the rice to a smooth batter consistency. You may need to add a little water during grinding. The rice batter should be slightly coarse compared to the urad dal batter. Once both the batters are ready, mix them together in a large bowl.
Step 3:
Add salt to taste and mix well.
Step 4:
Cover the bowl with a clean cloth or lid and let the batter ferment in a warm place for about 8-12 hours or overnight. During fermentation, the batter will increase in volume and become slightly airy.
Step 5:
After fermentation, the batter will be ready to make dosas. Heat a non-stick dosa tawa or skillet over medium heat. Grease it lightly with oil or ghee. Pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thin dosa. Drizzle a little oil or ghee around the edges of the dosa and cook until the underside turns golden brown and crisp. Flip the dosa and cook the other side for a minute or two. Repeat the process with the remaining batter to make more dosas.
Step 6:
Once the dosas are cooked, remove them from the tawa and serve hot with sambar and coconut chutney.

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Watch Video of making Dosa