Dosa or Dosai (looks exactly like crepes or a thin pancakes)
This is undoubtedly the most favorite of all southern indian foods especially to people of non-Indian origin. This may appear time-consuming, but once the batter is done you have it handy and can cook up a meal very easily. This was one of the tips I learned from my mom. She has always been ready to feed any number of surprise guests at the drop of a hat. The same goes for idli and uthappam.
Pointer 1: You need preparation time for dosa. A few hours to soak the lentils and rice, about 8 hours for fermentation. A warm corner of the house works for this especially in winter.
Pointer 2: Keep dosa batter in a warm place to allow the fermentation. Generally overnight works well.
Pointer 3: You may store the batter for at least 5 days in the refrigerator before actually making the crepes.
Pointer 4: The fermented batter is about twice as much in quantity after the process.
Ingredients:
- 2 cups regular rice
- 1 cup urad lentil^
- 1 to 2 tsps. of canola or olive oil for each dosa
- Salt to taste
Soak:
Rinse, and soak both rice and lentil in water for about 3 hours.
Grind:
Drain the water completely, rinse again and grind both rice and lentil together. The consistency should be that of a pancake mix. Add about 11/2 tsp. of salt. You may test out one crepe and add more if needed.
Method:
A dosa gril^ will work best for this. Not a non-stick skillet because high heat is required and it may peel off the surface. I have tried it before and finally settled on my traditional dosa grill.
Place grill^ on stove for 2 minutes in medium heat. Let the grill warm a little. Now spread a tsp. of oil. Take a whole ladle of batter. Pour it right smack in the middle of the grill. Now use a flat ladle to spread the batter to the size of a crepe. Spread another tsp. of oil around the dosa. Turn up heat to medium high or high. Let it cook on one side for about 4 minutes. Now use a dosa flipper^ and slowly separate the bottom from the grill. Then flip it to cook the other side. You may spread another 1/2 tsp. of oil around or not. Let both sides turn golden brown. Serve it with a side of potato masala, sambaar and chutney. If none of these are handy, you may have it with just some sugar sprinkled on top. I have tried it and it tastes great.
^ Please contact me for any of these ingredients or utensils. |
