Dosa is an south indian dish. Now dosa very famous in the whole world and every one like it very much especially children like dosa very much.
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What is Dosa
A marriage made in heaven is a dosa, a thin, crispy pancake composed of rice and urad dal (black lentils), paired with coconut chutney and vegetable sambar. This well-liked breakfast meal is quick and simple to make in addition to being healthy. Dosas come in a wide range of flavours, including Mysore Masala Dosa, Set Dosa, Ragi Dosa, Wheat Flour Dosa, and Paper Dosa, among others. With step-by-step images and instructions, this straightforward Dosa Recipe shows you how to create Plain or Paper Dosa from scratch. It also offers advice on how to keep them from sticking to the pan while they cook.
A well-made dosa batter is essential to a thin, crispy dosa’s flavour and texture, yet it’s incredibly simple to make. Black lentils (urad dal) and soaked rice are first crushed separately.
- 3/4 cup parboiled rice (rice for idli and dosas).
- 14 cup White Rice
- Either half a cup of split or whole urad dal (black lentils)
- Fenugreek Seeds (methi dana), 1/4 teaspoon
- Chana Dal (gramme lentils), optional, 1 teaspoon
- Water as required
- Oil, for shallow frying, with salt to taste
- Take everything you need to make the dosa batter. The primary ingredients are rice, urad dal, and fenugreek seeds. For Dosa, chana dal is used to achieve a golden colour.
- Regular and parboiled rice should be rinsed in water three to four times each, then soaked in two cups of water for four to five hours. (Place both varieties of rice in a medium bowl and add water to cover the grains by 3/4 of the way up the bowl. The water will become hazy as you touch the rice between your fingertips to rinse it. Drain the water, then proceed three or four more times.
- Combine chana dal and urad dal in water, add fenugreek seeds, and let sit for 4-5 hours.
- The water from the urad dal should be drained and saved in a small basin for use while grinding the dal in the following step. Fill the medium jar of a mixer grinder or blender with the mixture of drained urad dal, chana dal, and fenugreek seeds.
- Use the water set aside in the previous step to grind the remaining 1/2 cup of dry urad dal, adding water as needed to create a smooth, airy batter.
- The batter need to be light and airy, not overly thick. Place it in a big container.
- Rice should be drained of water before being added to the mixer grinder jar. You can grind the rice in many batches depending on the jar size.
- As necessary, add water as you grind to achieve a smooth texture. Avoid adding too much water at once; instead, add 1-2 teaspoons (or about 1/2 cup) at a time. When grinding, rice uses less water than urad dal. Rice batter won’t be as smooth as urad dal batter and will be little gritty. Transfer it to the same bowl that contains the urad dal batter.
- With a spoon, thoroughly combine the two batters and add salt. The finished batter shouldn’t be very thick or thin. For fermentation, cover it with a plate and leave it at room temperature for 8–10 hours or overnight. Keep the batter warm (or inside the oven with the light on) during cold weather to allow for fermentation.
- When you stir the batter with a spoon during fermentation, the volume of the batter would increase and little bubbles would show up on the surface. A spoon is used to stir the batter. If it appears to be too thick, add a few tablespoons of water and stir thoroughly until it reaches a pouring consistency (a little bit runnier than idli batter).
- Iron or nonstick tava (griddle or skillet) should be heated over a medium flame. Add a few water drops to the surface. The tava is hot enough to cook if water drops sizzle and evaporate within a few seconds. Spread a half-teaspoon of oil evenly across the griddle using a spatula or a dry, clean cloth. Take a ladle full of batter, pour it over the tawa’s surface, swirl it in a spiral motion while spinning the ladle, and form it into a circle with a diameter of about 7-8 inches.
- Apply 1 teaspoon of oil (or ghee or butter for crispy dosa) over the edges of the dosa, or use a brush to apply oil/ghee/butter evenly.
- Cook for about two minutes, or until the edges begin to rise and the bottom surface turns light brown.
- Cook for a minute after flipping it. You do not need to cook the other side of a thin dosa (as in the picture). Placing it on a platter. Before preparing the next dosa (to avoid the dosa adhering to the pan), wipe the tava with a clean, damp towel. Then, repeat steps 11 through 13 with the remaining batter. The basic dosa is ready, hot and crispy.
Tips and Variations:
- Please note that while grinding urad dal and rice into a batter, rice requires less water; also, the amount of time the batter needs to ferment varies on the weather. In the summer, batter ferments in 6 to 8 hours, while in the winter, it can take 12 to 14 hours.
- Avoid heating up the batter while it is being ground; doing so will prevent improper fermentation. If you are making a lot of batter, grind the rice and dal in batches to avoid the mixture from heating up.
- Chana dal is added to the dosa to give it a golden hue.
Before creating the first dosa, adequately grease the tava/griddle with oil to avoid dosas from sticking to the pan.
- Before spreading the batter, ensure that the tava is hot enough. Sprinkle a few droplets of water on the surface to see if the tava is hot enough; if it sizzles and evaporates in a short period of time, the tava is ready.
- Before spreading the batter for each dosa, don’t forget to wipe the tawa with a fresh, damp towel.
- Dosa batter that has undergone fermentation can be kept for up to 3–4 days in the fridge.
- If you’re using chilled dosa batter, remove it from the fridge and let it sit out for at least 30 minutes before preparing the dosa.
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