Dosas, the well known Tamil Nadu recipe is taking the world over with simple taste and crunchiness. Dosa are almost like breads which are made thin and crispy and served hot with chutney and sambhar. There are variety of dosas , but this is sada dosa or can be called as main dosa from which the other dosas were invented.
Ingredients:
1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate (optional)
1/2 cup curds 10-12 tsps.
ghee or oil as preferred water for grinding.
Method:
- Wash the rices and dal together.
- Add plenty of water and methi seeds.
- Allow to soak for 7-8 hours or overnight.
- Rewash the rice by draining the water 2-3 times.
- Grind to a paste. Rawa-like grains should be felt in the batter.
- Add soda bicarb and salt and mix well.
- Keep aside in a warm place for 8-10 hours.
- Beat the curds well.
- Add to the batter, add more water if required.
- The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
- Heat the iron griddle or non-stick tawa well.
- Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
- Pour a tsp. of ghee or oil over it.
- Remove with spatula when crisp.
- Serve hot with chutney and / or sambar .
Making Time: 20-30 minutes (excluding the soaking time).
Serves: 6 persons (makes 12-14 dosas).
Shelflife: Best fresh .
Note: Soda Bicarb is just optional. for those who want cery crispy dosas. It can avoided and still the dosas would be crisp.
Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.
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