Plain Dosa

Dosa is one of my preferred dishes for breakfast. I make double the quantity of what I have mentioned here. It is so hassle free that once...

Dosa is one of my preferred dishes for breakfast. I make double the quantity of what I have mentioned here. It is so hassle free that once I make the batter I do not have to worry about breakfast for at least 3 days. Coz the same batter goes into making idlis and paddus as well. Well some people use idli rava (broken rice) for making idlis but I find this batter good enough for idlis as well. Make sure you follow the measurement properly.



Ingredients

For making the batter

Dosa Rice – 1 cup
Flat rice (Avalakki) – ¼ cup
Whole Urad Dal – ½ Cup
Fenugreek Seeds – ½ tsp
Yeast/Soda – a pinch
Salt
Water as needed


Method
Soak rice and flat rice in one container. Soak Urad dal and fenugreek seeds in another container. Use enough water to soak the ingredients completely. Leave this for about 4 hours. Now drain the extra water from both the containers and retain as much is required for grinding.

Grind rice with flat rice into a fine paste. Keep adding water as and when needed. Grind Urad dal with fenugreek seeds into a fine paste. Now take both the pastes in a large bowl and give it a good mix. Add some yeast or soda and cover it. Leave this batter over night for it to ferment. The vessel should be big enough to hold the fermented batter.

Make sure the batter is neither too thin nor too thick. The batter would have raised and become porous the next day morning. Mix some salt before using it. Add some water if needed. Spread the batter in a circular manner on a non stick Tava. Sprinkle around ½ tsp of oil and let it roast till it turns golden brown. Serve hot with any chutney of your choice.


My Notes

ü  Dosa batter is always thinner than idli batter. Hence always make the batter good to make idlis. You can add some water to it and use it for Dosa as well.

ü  You can also add handful of cooked rice instead of flat rice.



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