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Dosa II
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4519140
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 2 cups (360 g) rice, preferably parboiled
- ½ cup (90 g) split and husked urad dal (dhuli urad)
- ½ tsp fenugreek seeds (methi dana)
- 2 tsp salt
- Oil for cooking dosa
Directions
- Soak rice, dal, and fenugreek seeds separately overnight. Don't soak the dal longer than 3-4 hours. Do soak the rice for at least 6-8 hours.
- Grind the soaked rice, dal, and fenugreek together to a very smooth consistency; use a blender for best results.
- Add the salt and enough water to make into a dropping consistency, and leave to rise for 5–6 hours, or overnight.
- Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency.
- Heat a tava (dosa pan) until very hot, and splash a little water over it. With a ladle, immediately pour some batter onto the pan, spreading it thin with a circular motion, without pressing too hard. You will need some practice to get it right.
- Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done.
- Flip the dosa to the other side, and allow it to cook for a few seconds.
- Add desired filling and fold over.
Notes
This tastes better if you used skinned split urad dal and manually take the skin off after soaking in the water for three hours.