Plain Dosa Recipe, Easy Plain Dosa Recipe

Dosa is a popular South Indian delicacy. Can be served as breakfast or evening snack or a main meal. Dosas are usually served in pairs with chutney, sambar, milagai podi, gunpowder chutney or other accompaniments. Dosas can be served with a stuffing or plain. The dosa batter can be used to prepare masala dosa, stuffed dosa, Mysore dosa, plain dosa and paper dosa. Onion, potatoes, chillies, tomato, coconut or cheese may be added to improve taste and variation like pizza. They can be stuffed with vegetables, meats and sauces to create a quickly prepared meal. Dosa batter can also be used to make uttapams which are thick pancakes topped with various vegetables, herbs and spices and is enjoyed as a snack, breakfast or a main meal.

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For The Dosa Batter

Ingredients:
  • 1 cup whole skinned urad dal
  • 3 cups idly rice (par boiled rice)
  • 1 tsp fenugreek seeds
  • Salt as taste
Method:
  1. Soak the rice and dal along with fenugreek seeds separately for 3 hours.
  2. Grind dal and fenugreek seeds first into a smooth consistency adding enough water.
  3. Grind rice into a smooth batter by adding just enough water to get it going.
  4. Combine the two, and let it ferment in a large enough bowl lightly covered, for about 6-8 hours in a warm place.
  5. Once the batter is fermented, add salt to the batter and mix well.
  6. Heat a non-stick pan and sprinkle a little water on it, it should steam immediately.
  7. Grease it with oil and wipe hard with a slice of onion or potato.
  8. Before making dosa, once again mix the batter well 2-3 times.
  9. Pour a ladeful of the batter on the tava and spread in a circular motion to make 125 mm (5") thin dosa.
  10. Smear a little oil along the sides, cook till the dosa is cooked (it start leaving the sides).
  11. Serve it hot with chutney and Potato bhaji.
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Notes:
  1. Always soak and grind the rice and urad dal separately.
  2. Can use 2 cups of parboil rice and 1 cup of raw rice.
  3. Grind urad dal in small portions by adding little water till smooth and frothy.
  4. Do not add too much water while grinding.
  5. The batter should be slightly thick. Water can be added to the batter before making the dosa.
  6. The dosa batter should not be thick but light.
  7. Mix the batter using a ladle starting from the bottom of the vessel as rice paste being heavier than urad dal paste, tends to settle down at the base.
  8. The batter should always be at room temperature.
  9. So if you have refrigerated the batter, leave it at room temperature for about an hour before you proceed.   
Tip of the day:
Cabbage is full of Vitamin K and anthocyanins that helps with mental function and concentration. 

Tags:
South Indian Recipes
Author:
Mrs Smiley Sarabical

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