Dosa

Breakfast / Dinner

 
Subaddra Sankruti avatar
Subaddra SankrutiPublished on 8/5/2017

Dosa is an everyday breakfast in most homes and in all restaurants. The batter can be stored upto 3 days. Some say you can add 1 tsp of fenugreek seeds while soaking the rice. But i have not given it in this recipe. So if u want, go ahead and add it. This recipe yields about one & half kilograms of batter. Serve with chilli powder/ chutney/ pickle/ sugar.

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What you will need

Par boiled rice - 3 measures

Urad dal - 1 measure

Salt to taste

Oil

How to cook

1

Wash & Soak rice and urad dal separately for a 6 hours.(You can also soak overnight.)

2

First grind urad dal in the wet grinder adding about 500 ml of water to it. Urad dal must be ground for 45 minutes. {You can also use your regular mixer grinder}

First grind urad dal in the wet grinder adding about 500 ml of water to it. Urad dal must be ground for 45 minutes. {You can also use your regular mixer grinder}

3

After 45 minutes, the urad dal batter will be soft and very very light. (To test, put a small amount of batter in water & c that it will float - refer video). Add the rice and grind for another 40 mitues. Add about 300 ml of water.

4

Remove from the grinder. Add salt. You can use this batter after 2 hours. Or you can let it ferment for 6 hours or overnight and then use. After fermenting, the batter gets a bit sour.

5

Heat tawa. Pour batter and spread from the inside. Grease with oil on the edges. Once it starts to turn brown, flip. Cook for 2 more seconds and serve hot.

Heat tawa. Pour batter and spread from the inside. Grease with oil on the edges. Once it starts to turn brown, flip. Cook for 2 more seconds and serve hot.

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