Description

Dosa is a popular South Indian crepe made from a fermented batter of rice and black lentils. It's known for its crispy texture and mildly tangy flavor, often served with various chutneys and sambar.

Ingredients

For the Dosa Batter

• 3 cups Idli Rice
• 1 cup Urad Dal (Split Black Lentils)
• 1 teaspoon Fenugreek Seeds (Methi)
• to taste Salt
• as needed Water (for grinding and consistency)

For Cooking Dosa

• as needed Oil or Ghee (for greasing the pan)

Optional: For Masala Dosa Filling

• 3-4 medium Potatoes (boiled and mashed)
• 1 medium Onion (finely chopped)
• 2-3 Green Chilies (finely chopped, adjust to taste)
• 1 teaspoon Ginger (finely chopped)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Mustard Seeds
• 1 sprig Curry Leaves
• a pinch Asafoetida (Hing)
• 2-3 tablespoons Oil
• to taste Salt

Instructions

1. Wash the rice and urad dal separately. Soak the rice in water for at least 4-6 hours. Soak the urad dal and fenugreek seeds together in water for the same duration.
2. Drain the water from the soaked urad dal and fenugreek seeds. Grind them into a smooth and fluffy batter using a wet grinder or a powerful blender, adding water as needed to achieve a thick, pourable consistency. Transfer the batter to a large bowl.
3. Drain the water from the soaked rice. Grind the rice separately into a slightly coarse batter. The consistency should be slightly gritty, not as smooth as the dal batter. Add water as needed.
4. Combine the ground urad dal and rice batters in the large bowl. Add salt and mix well with your hands or a spatula. Mixing with hands helps in the fermentation process.
5. Cover the bowl and let the batter ferment in a warm place for 8-12 hours, or until it doubles in volume and becomes frothy. The fermentation time depends on the room temperature.
6. Once the batter is fermented, gently stir it without deflating the air pockets. If the batter is too thick, add a little water to achieve a pouring consistency.
7. Heat a non-stick dosa pan or a cast-iron griddle over medium heat. Grease the pan lightly with oil or ghee.
8. Pour a ladleful of batter onto the center of the hot pan. Quickly spread the batter in a circular motion outwards to form a thin crepe.
9. Drizzle a little oil or ghee around the edges and on top of the dosa. Cook until the edges start to crisp up and the bottom turns golden brown.
10. For a plain dosa, carefully fold the dosa in half or roll it up and serve immediately. For a masala dosa, spread a portion of the prepared potato masala filling on one half of the dosa before folding it.
11. To prepare the optional masala filling: Heat oil in a pan. Add mustard seeds and let them splutter. Add asafoetida, curry leaves, chopped ginger, and green chilies. Sauté for a minute. Add chopped onions and sauté until translucent. Add turmeric powder and the mashed potatoes. Mix well, add salt to taste, and cook for a few minutes until heated through.
12. Repeat the process for the remaining batter, greasing the pan as needed before making each dosa.