Dosa - submitted by Dahlia on 01-31-2008
Ingredients
Rice - 3.5 cups
Urad dal - 1 cup
Fenugreek seeds - 2 tblsp
Bengalgram dal - 2tblsp (optional)
Oil - to fry dosas
Salt - to taste 
Method
1. Wash and soak the rice and urad dal with bengalgram dal and fenugreek seeds separately or together . Traditionally it used to soaked separately and ground separately. But with modern mixies and grinders you can grind everything together itself.
2. Similarly overnight soaking is good. But for urgent situations, even 1 hour of soaking will do for modern mixies and grinders.
3. After soaking, drain and grind it to a smooth paste with salt and water enough to make a batter little thinner than idli batter. If the batter becomes thicker you can always add water later.
4. Let this batter ferment overnight till it raises to double its size.
5. Grease a non stick dosa pan and pour a spoonful of batter. Spread it using the back of the spoon using circular motion to about 9 inch round dosa.
6. Add few drops of oil on top.
7. Once it turns slightly brown, flip and brown the other side too.
8. Serve hot with sambhar, chutney or any non veg gravy.
Tips
- You can use the idli batter itself for making dosas adding little water to make it thinner.
- The above proportion will give nice crispy dosas. If you want softer dosas, reduce the rice quantity to 2.5 cups. Comments Comment by Rani Raj
I tried making the dosa batter but it does not doubles in size and it does not comes out properly,please advise Reply :- Hi Rani, There are so many factors that can go wrong while making dosa batter. 1. If you grind the batter in a mixie, see to it that the batter doesn't get hot. This will prevent the batter from fermenting. To avoid this, use cold water while making batter. Also let the mixie cool for a while when you feel it is getting hot. 2. Adding a spoonful of cooked rice while making batter helps in fermentation. This is especially helpful when you use some rice other than idli rice to make the batter. 3. In cold countries, it is important to maintain a warm temperature for the batter to ferment. You can preheat the oven to the lowest temperature, switch it off and leave the batter there. Another option is to leave the oven light ON and keep the batter in. The warmth of the oven will aid in fermentation. You may also have to leave it a little longer for it to double in volume.
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Comment by f fernandes on 30 March 2010 15:41PM Can oats dosa/idli be prepared with boiled rice instead of raw rice? Reply :- Idly Rice works best for this recipe. If you dont get it, you can use equal portions of boiled rice and raw rice. |
Comment by sunitha yadav on 05 June 2009 12:35PM can we use long grain rice for making dosai?? Reply :- Yes Sunitha. You can use long grain rice too. |
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