Dosa is a popular South Indian dish that has gained popularity all over India and even abroad. It is a thin, crispy and savory pancake made from fermented rice and lentil batter. Dosa can be served with various chutneys and sambar, making it a healthy and delicious breakfast or snack option. In this blog, we will discuss the step-by-step process of making dosa, along with some tips and tools to make the perfect dosa.
Ingredients:
1 cup of idli rice (parboiled rice)
1/2 cup of urad dal (split black gram)
1 tablespoon of fenugreek seeds
Salt to taste
Water as required
Tools required:
A mixer-grinder or wet grinder
A large bowl
A ladle or dosa spreader
A non-stick tawa or flat pan
A spatula
Step-by-step process:
Soak the idli rice, urad dal and fenugreek seeds separately in water for at least 4-5 hours. You can also soak them overnight.
Drain the water from the rice and dal separately and rinse them well.
In a mixer-grinder or wet grinder, grind the rice and fenugreek seeds together with enough water to make a smooth paste. Make sure that the batter is not too thick or too thin. Transfer it to a large bowl.
Next, grind the urad dal with enough water to make a smooth and fluffy batter. Add this batter to the rice batter and mix well.
Add salt to taste and mix well again. Cover the bowl and keep it in a warm place for at least 8-10 hours for fermentation. The fermentation process may take longer in colder weather.
After fermentation, the batter will have risen and developed small bubbles on the surface. Mix the batter well again.
Heat a non-stick tawa or flat pan on medium heat. Once the tawa is hot, take a ladleful of batter and pour it in the center of the tawa.
Using the back of the ladle or a dosa spreader, spread the batter in a circular motion from the center towards the edges, making it as thin as possible.
Drizzle a few drops of oil or ghee around the edges of the dosa and let it cook for 1-2 minutes.
Once the edges start to turn golden brown and crispy, use a spatula to flip the dosa to the other side.
Let the other side cook for another 1-2 minutes or until it turns golden brown and crispy.
Serve the dosa hot with coconut chutney and sambar.
Tips to make the perfect dosa:
- Make sure that the batter is not too thick or too thin. The ideal consistency of the batter should be like pancake batter.
- Fermentation is key to making the perfect dosa. The longer the batter is fermented, the better the dosa will taste. If you live in a colder climate, keep the batter in a warm place like an oven with the light on.
- Make sure the tawa is hot before pouring the batter. You can sprinkle a few drops of water on the tawa to check if it's hot enough. If the water sizzles and evaporates immediately, then the tawa is ready.
- Use a non-stick tawa or flat pan to make dosa. This will ensure that the dosa does not stick to the pan and is easy to flip.
- Drizzle a few drops of oil or ghee around the edges of the dosa. This will make the edges crispy and golden brown.
Conclusion:
Dosa is a healthy and delicious breakfast or snack option that can be enjoyed with various chutneys and sambar. It is also a great option for people who are gluten-free and vegan. Making dosa at home can seem daunting at first, but with a little practice, anyone can make the perfect dosa. By following the step-by-step process mentioned in this blog, along with the tips and tools, you can make restaurant-style dosa at home. So, go ahead and try making dosa at home and impress your family and friends with your culinary skills!
