Plain Dosa

Snacks can be sweet or savoury.
Dosa is a South Indian speciality like Idli and may be served as an entree, for breakfast, teatime or dinner!!

In most households, the Idli batter is used to make dosas the following day.
The dosas are tasty and crispy when the idli batter is used!!

Ingredients approximately 30-40 dosas

3 ½ Cups Par Boiled Rice
1 Cup Raw Rice
1 Cup Whole Urad Dal
20 Cups Water (to soak)
1 tsp Fenugreek seeds
2-3 Tsp. Salt

Plain Dosa

Plain Dosa

Preparation of the batter

Wash the rice and urad dal thoroughly and soak it in water.
Soak it overnight or for 7-8 hours or during the day
Drain the water leaving quarter of a cup of water in the urad Dal to help in grinding entire mix into a very soft semi solid batter and keep aside.
Add the salt to the batter and cover it with a lid and allow it to ferment during the day for 6-7 hours or overnight.

Method of making the dosa

Place a flat heavy based pan on the stove on high till the pan is heated.
Reduce the flame a bit and the pan is ready for making the dosas.
Scoop a ladle of the batter and pour it in the centre and gently but quickly spread the batter starting at the centre and make your way around, filling the batter on the entire pan.
Add a teaspoon of oil around the dosa.
After 40 seconds the dosa is ready to be gently turned on the other side and is ready to be eaten.
The dosa is ready when one side of the dosa turns golden brown.

It tastes delicious with Sambhar, Coconut Chutney or Chutney Powder

Note: The only difference in the preparation of the batter for Idli and Dosa is that the Rice and the Urad dal for the Idli batter has to be soaked and ground separately as the Urad Dal has to be very soft and the Rice is to be ground slightly coarse.
In the case of the Dosa batter, the Rice and Urad Dal mix has to be a soft mixture