South Indian Dosa

[otterlyslick]

I recently made South Indian Dosa, and it was a delightful experience! These crispy, thin crepes made from fermented rice and lentil batter are perfect for breakfast, lunch, or dinner. Served with a variety of chutneys and sambar, dosas are a versatile and delicious dish that everyone will love. Here’s how to make them at home:

Ingredients:​

For the Dosa Batter:​

• 1 cup rice (preferably parboiled rice or any short-grain rice)
• 1/3 cup split urad dal (black gram lentils)
• 1/4 teaspoon fenugreek seeds (optional)
• Salt, to taste
• Water (for soaking and blending)

For Cooking:​

• Ghee or vegetable oil (for frying)

Instructions:​

1. Soak the Ingredients:​

• Rinse the rice and urad dal thoroughly under running water. Soak them separately in enough water for at least 6-8 hours or overnight. If using fenugreek seeds, soak them with the urad dal.

2. Prepare the Batter:​

• After soaking, drain the rice and urad dal. In a blender, combine the soaked rice and urad dal (and fenugreek, if using). Add a little water and blend until you get a smooth, pourable batter. The consistency should be similar to pancake batter.
• Transfer the batter to a large bowl, cover, and let it ferment in a warm place for 8-12 hours, or until it has doubled in volume and has a slightly tangy aroma.

3. Cook the Dosas:​

• Once the batter is fermented, gently stir it and add salt to taste.
• Heat a non-stick skillet or a cast-iron griddle over medium heat. Once hot, grease the surface lightly with ghee or oil.
• Pour a ladleful of batter onto the center of the skillet and quickly spread it out in a circular motion to form a thin crepe. You can make it as large or small as you like.
• Drizzle a little ghee or oil around the edges of the dosa and cook until the bottom is golden brown and crispy (about 2-3 minutes).
• Flip the dosa and cook for another minute on the other side, or until it’s cooked through.

4. Serve:​

• Once cooked, remove the dosa from the skillet and keep it warm. Repeat the process with the remaining batter, adding more ghee or oil as needed.
• Serve hot with coconut chutney, tomato chutney, or sambar for dipping.

Conclusion​

South Indian Dosa is a wonderfully versatile dish that’s not only delicious but also a fun cooking experience. The crispy texture and slightly tangy flavor of the fermented batter are simply irresistible! Enjoy making dosas at home and savor the flavors of South Indian cuisine with your favorite accompaniments!