Dosa is one of the most famous south Indian recipes. Almost everyone in India irrespective of their roots has tried the Dosa. Paper Dosa is one of most popular as a result of the crunchy taste.
The dish is served with Sambar and Coconut Chutney. You can find the recipes for them here
=> Sambar Recipe and Coconut Chutney Recipe
Tips
I use the spilt version of the gram (Urad Dal). You can also use the whole version. Whole de-husked Black Gram as shown in the pic below.
The amount of water to add while grinding will often need adjusting. It's best to start with less water and add more water as needed.
To check the fermentation you can also drop a small drop of batter in a bowl with clean water. The batter should float which means it's fermented. If not then it needs more time for fermentation.
Split Lentil
Whole Black Lentil
Ingredients
1 cup Urad Dal, 200 Grams,
1 teaspoon Fenugreek Seeds
4 cups Idli rice, 800 grams
2 tsp rock salt
The Recipe
Rinse the Urad dal under running water. Then soak the dal in water for around 5 to 6 hours.
Add 1 teaspoon Methi seeds to the Urad dal while it's soaking.
Rinse the rice under running water until water turns clear. Then soak the rice in water for around 5 to 6 hours.
After 5 to 6 hours have passed, drain the water from the Urad Dal.
Transfer the Urad Dal to the mixer. Add 1.25-1.5 cups of ice cold water and grind the Urad Dal to a fine paste.
Transfer the ground Urad Dal to a large container. Set aside.
Now drain the rice and add it to the same blender along with 1.5 - 2 cups ice cold water. Grind rice to a smooth paste.
Now, add the rice paste in to the same pot as the Urad Dal paste. Mix well.
Add rock salt to the mixture. Now mix the salt and the batter together for a couple of minutes with your hands. Using the hands facilitates the fermentation process.
The consistency of the batter should be free flowing like ketchup, it should not be runny.
Cover the container and leave it on the counter for 8-10 hours.
However if you live in a cold place you may need to keep the batter overnight in an oven with lights on.
Make sure the container is large since post fermentation the whole mixture is likely to rise!
Making the Dosa
Heat a flat pan on high flame.
Pour a tbsp of spoon and spread it all over the pan. Use a tissue paper or a thick slice of Onion to wipe off the excess oil.
Pour some batter on the pan. Use a spatula to spread it around as given in the video below.
Use the spatula to slowly curl the edges and get a perfectly rolled Dosa.
Serve with Chutney and pickles.
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Dosa recipe with pictures
Rinse the Urad dal under running water. Then soak the dal in water for around 5 to 6 hours.
Add 1 teaspoon Methi seeds to the Urad dal while it's soaking.
Rinse the rice under running water until water turns clear. Then soak the rice in water for around 5 to 6 hours.
After 5 to 6 hours have passed, drain the water from the Urad Dal.
Transfer the Urad Dal to the mixer. Add 1.25-1.5 cups of ice cold water and grind the dal to a fine paste.
Transfer the ground Urad Dal to a large container. Set aside.
Now drain the rice and add it to the same blender along with 1.5 - 2 cups ice cold water. Grind rice to a smooth paste.
Now, add the rice paste in to the same pot as the Urad Dal paste. Mix well.
Add rock salt to the mixture. Now mix the salt and the batter together for a couple of minutes with your hands. Using the hands facilitates the fermentation process.
The consistency of the batter should be free flowing like ketchup, it should not be runny.
Cover the container and leave it on the counter for 8-10 hours.
However if you live in a cold place you may need to keep the batter overnight in an oven with lights on.
Make sure the container is large since post fermentation the whole mixture is likely to rise!
Making the Dosa
Heat a flat pan on high flame.
Pour a tbsp of spoon and spread it all over the pan. Use a tissue paper or a thick slice of Onion to wipe off the excess oil.
Pour some batter on the pan. Use a spatula to spread it around as given in the video below.
Use the spatula to slowly curl the edges and get a perfectly rolled Dosa.
Serve with Chutney and pickles.
There ! Our perfectly rolled paper Dosa is ready ! This is a yum preparation that is very popular all over south of India. Its usually served with Chutney and Sambar. The links for them are also given in the post.
If you have any questions do feel free to reach out via the comments section. I will try my best to share.
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Cher!
TO SEE MORE RECIPES LIKE THIS VISIT theuncook.com
hmmm... I love a good masala dosa for breakfast. I can now use this recipe to make the dosa to satisfy my craving 🙂 Thank you
Thank you so much! Hope you enjoy the recipe :)
Looks tasty! xD
Thank you so much :)
Masala dosa is something that I miss very much. I had this a lot before and I craved for it when I was pregnant. I will definitely try this recipe.
Thank You :)