DOSA AT HOME

DOSA 

INGREDIENTS

RICE - 3 CUPS (BROKEN RICE (HALF / QUARTER) PREFERED) 

BLACK GRAM / URAD DAL (SPLIT AND WITHOUT OUTER BLACK HUSK) - 1 CUP

YELLOW LENTIL (TOOR DAL) - 1 TBSN

FENUGREEK SEEDS - 1 TSPN

SALT - ACCORDING TO TASTE

PROCEDURE 

1. SOAK THE RICE, DAL (URAD AND TOOR), FENUGREEK SEEDS OVERNIGHT IN SEPARATE BOWLS. 

2. GRIND THESE (WITH LITTLE WATER) SEPARATELY IN THE MORNING AND LEAVE THESE TO FERMENT SEPARATELY FOR 3-6 HRS. 

3. NOW MIX THE RICE, DAL AND FENUGREEK SEEDS INTO A PASTE, ADD SALT AND SOME WATER TO MAINTAIN CONSISTENCY. IT SHOULD NOT BE WATERY OR NOT VERY THICK. 

4. NOW FILL A LADDLE WITH THE MATERIAL AND POUR IT ON A NON-STICK HOT TAWA (PAN) AND SPREAD IT EVENLY AND THINLY IN ROUND SHAPE. SPRINKLE SOME OIL. 

5. IT WILL START TO COOK AND TURN BROWN AND HOLES WILL BE FORMED ALL OVER. IT WILL EASILY COME OUT OF THE PAN. 

                                                      SO FRIENDS DOSA IS READY.      

NOTE : 

1. DO NOT PUT OIL ON THE TAWA BECAUSE DOSA WILL NOT SPREAD. SPRINKLE OIL WHEN DOSA STARTS TO COOK.

2. EVERY TIME WIPE THE TAWA WITH WET KITCHEN TOWEL TO REMOVE ANY RESIDUES AND OIL.

3. WITHOUT FERMENTATION OF RICE AND DAL,  DOSA WILL NOT GIVE ITS CHARACTERISTIC TASTE.

4. FILL DOSA WITH POTATO SABZI (BOILED, DICED AND COOKED WITH INDIAN SPICES LIKE CUMIN SEEDS, CORIANDER SEEDS, TURMERIC, MANGO POWDER, RED / GREEN CHILLIES AND SALT).

5. COCONUT CHUTNEY AND SAMBHAR CAN ACCOMPANY.