Simple and Easy Recipe For Dosa.
A classic, crispy South Indian dosa is made from a fermented batter of rice and urad dal (black gram). The key to a perfect dosa is the 4:1 ratio of rice to dal, proper soaking, and overnight fermentation.
Ingredients
Rice (Raw or Idli rice): 2 cups
Urad Dal (Skinned black gram): ½ cup
Water: For soaking and grinding
Salt: To taste (add after fermentation)
Oil or Ghee: For cooking
Instructions
Soak: Rinse the rice and dal separately 2-3 times. Soak the rice in one bowl, and urad dal in another bowl for 4–6 hours (or overnight).
Grind: Drain the water from the soaked ingredients. Blend the urad dal mixture first with a little fresh water until it is smooth and fluffy. Transfer to a large mixing bowl.
Blend Rice: Blend the rice and urad dal together adding water slowly until a smooth batter is formed.
Combine & Ferment: Mix both batters together in a large bowl. Add salt to taste. Cover and let it ferment in a warm place for 8-12 hours until the batter has doubled in size and smells slightly sour.
Cook: Heat a non-stick or cast-iron tawa (griddle) over medium heat. Grease with oil. When hot, pour a ladle of batter in the center and spread in a circular motion to form a thin, round dosa.
Roast: Drizzle a teaspoon of oil/ghee around the edges. Cook until the bottom is golden brown and crispy.
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