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South Indian Dosa Recipe:
Author: Madhavi K
Cuisine: South Indian
Served as : Breakfast
- Long Grain Rice / Sona Masoori Rice – 3 cups
- Urad dal/ skinned and split black lentils/ Minapa pappu- 1 cup
- Methi Seeds/ Fenugreek Seeds- 3/4th tsp
- Salt to taste
- Water as needed
- Vegetable oil as needed
Soaking, Grinding & Fermenting:
- Wash and soak the rice, dal and methi for 6 hours at room temperature to soften them
- Carefully pour the soaking water out of the bowl and discard.
- Grind the rice , urad dal and methi seeds in a grinder or a mixer with enough water until smooth.
- Transfer the ground mixture into a large bowl. Add salt.
- Using your hands, gently stir the batter. If the batter is too thick add little more water.
- Final batter should have a consistency similar to pancake batter.
- Let sit undisturbed for atleast 10 hours.
- In winter, place the batter in the oven and turn the oven light on.
- The fermented batter will have air bubbles on the top and the batter will almost double in volume.
Making the Dosa:
- Heat a cast iron skillet or a tawa over medium heat.
- Stir the fermented batter and pour a ladle of the batter in the center of the skillet.
- Spread the batter into a thin circle.
- Drizzle a teaspoon of oil all around the dosa.
- Close the lid for 30 seconds.
- When you remove the lid you will see that the edges turned golden brown.
- Remove the dosa and serve immediately with chutney and sambar.
- Repeat the process with the rest of the batter.
- If the batter does not ferment properly, you may still make the dosa but you will not achieve the ideal texture and taste.
- Do not leave the batter to ferment more than 15 hours. If that happens the batter would develop a rotten smell.