My love for South Indian food is inevitable by now to my readers. And what is the first thing that you think when you think of Chennai is Dosa. Dosa is an absolute easy recipe because it is the Indian version of a French Crepe or a Belgium Pancake. The ingredients vary as we move in different regions but the process remains relatively similar. In this post, I will give a complete download on how Dosa batter can be made at home. It has taken several attempts for me to get this right and on days when I don’t plan well, I just get dosa batter from the neighbouring store.
Ingredients to make Dosa Batter:
- 3 cups rice, sona masuri / dosa rice
- 1 cup urad dal
- ½ tsp methi / fenugreek seeds
- 1 cup thin poha / avalakki / beaten rice
- salt to taste
- water for soaking
Method ( 1 cup =255 ml)
- Firstly, in a large bowl, soak 3 cups of rice and methi seeds for atleast 5 hours.
- Soak urad dal for 3 hours separately.Drain the water from urad dal and keep aside.
- Transfer the soaked urad dal into blender and blend to smooth and fluffy batter.
- Collect it into a large bowl and keep aside.
- Further, blend the soaked rice along with poha adding water if required.Transfer to the bowl of urad dal batter.
- Mix well making sure the batter has combined completely.
- Cover and ferment in a warm place for 8- 12 hours.
- The next day you can see the batter has raised well indicating its well fermented.
- Move the required batter in a different bowl and add salt to the batter and mix well.
Steps to make Plain Dosa:
- Heat griddle and pour a ladleful of the batter on it and spread it in a circular motion thin circle.
- Smear a little oil over it.
- Cover the dosa for a minute and cook till the bottom of dosa turns golden brown.
- Serve hot with coconut chutney and sambar.