DOSA

                   Dosa is an integral part of South Indian Breakfast. In most of the houses in South India, Idli-Dosa ranks first in the chart, then comes the other items. This is a very simple and easy recipe

Ingredients

1. Pachari(Raw Rice) - 1 cup
2. Ponni Rice (Parboiled Rice) - 1 cup
3. Urad Daal (Uzhunnu parippu) - 3/4 cup
4. Fenugreek Seeds (Methi Seeds/Uluva)-1/2 Tsp
5. Salt - as required
6. Oil/ghee -  to grease

Preparation

• Wash and soak pachari(raw rice) and ponni rice (parboiled rice) in water for 8-9 hours.
• In a separate bowl ,wash and soak urad daal , with fenugreek, in water for same hours.
• First grind urad daal and fenugreek in a wet grinder to a very fine paste.Add enough water while grinding. Transfer this to a big vessel.
• Grind the soaked rice with little water, till smooth and frothy.Pour this to the urad daal paste and mix well.Add salt and mix well. 
• Cover and keep aside to ferment for 6 to 8 hours.
• Heat a non-stick tawa or dosa kallu/chatti, and sprinkle a little water on it.The water should steam immediately.
• Grease it with oil, and just wipe hard with half cut onion dipped in it.
• Pour a laddle of the batter on the tawa and spread the batter in a circular motion to make thin dosa. Cover and cook for a minute.
• Smear a little oil along the sides of the dosa, cook till the dosa turns brown and crispy.
• Repeat the same with the remaining batter.
• Serve hot with sambhar and chutney.

Tips for making a perfect dosa batter

• Always soak and grind rice and urad dal separately.
• Grind urad daal first and then rice. Add water little by little and grind to a smooth and frothy batter.
• The batter should not be as thick as Idli batter. But should be light.
• The batter should be at room temperature, before preparing dosa.

Chutney and chammanthi  Recipes for Dosa

    

  Linking this to Healthy Diet of My Cooking Journey  and Priya's Versatile Recipes

Also Linking this to Healthy Breakfast of Nandoo's kitchen