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Dosa
March 23, 2009 by
Filed under Breakfast
Watch the TV segment that broadcast live March 28th 2009, on CBS13 Sacramento
If you want to serve dosas on a Saturday morning, the process begins on Friday. Soak the lentils and rice on Friday morning and grind the batter on Friday evening. Let it ferment in the oven all night and you will have the batter ready for Saturday morning. Traditionally batter is made for the whole week. So take as much as needed and leave the rest to be used the next day.
Ingredients
Rice (any kind) – 4 cups
Fenugreek Seeds – ¼ tsp
Black gram lentil (skin peeled and whole) – 1 cup
Method
· Soak the rice and lentil separately in water for about 6 hours.
· Add the fenugreek seeds with the rice to soak.
· After 4-6 hours, rinse the rice and lentils well before you start grinding in a blender.
· Grind the lentils in a blender with as little water as possible. They almost get the consistency of a soft peak, like when we beat the egg whites.
· Pour the batter in a large bowl, and without washing the blender start blending the rice.
· You can add a little bit more water to grind the rice to a very smooth consistency.
· The consistency of the batter is that of a pancake batter.
· Pour the batter into the same bowl.
· Add 1 tbsp of salt and mix the batter with your hands. The warmth of your hands helps to ferment the batter faster.
· Close the bowl and place it a warm corner in the kitchen or even in the oven with the lights on.
· Let it sit undisturbed overnight and the dosas are ready to be made the next day.
Tips: In the winter months, warm the oven for a little while and place the batter in the oven. You don’t need to do this in summer it is already warm.
How to make the dosas????
· Heat a griddle (you can use a non-stick pan).
· Pour one ladle full of batter over the griddle.
· Spread the batter using the bottom of the ladle evenly into a circle.
· Drizzle oil/butter/ghee around the edges and a little bit in the center of the dosa and let it cook on medium heat.
· The dosa should turn light brown. The dosa generally takes 2 minutes to cook on medium heat. Take care not to burn it.
· Flip the dosa over to cook on the other side.
· Once cooked, flip it over, spoon a tablespoon of the potato filling on one side and fold it in half.
My mom would brush some ghee on top before she served us.
I love masala dosa, mom always made them on a sunday as she thought we kids had more time on sunday to enjoy breakfast on sunday than the other days when we just gobbled up our breakfast and ran to take the school bus.
DOsa looks yumm.
I love dosa, especially masala dosa. Yours looks wonderful.
I make dosa or idli once in 2 weeks, only because I bought ULTRA grinder now!
Kids don’t like the “stinky” batter, so I make it mostly for myself and Arvind. Haven’t made Masale dose in a long time, got to make some. Looks delicious there!
I love dosa, wish it wasn’t so much work! One of these days I’ll get ambitious and make myself some.
Hey! SHAN-kari (sigh)
Was fun watching this quick little demo, which you handled with finesse.
I would never be able to work so rapidly w/o loosing my train of thought or focus in such a tight little time segment.
Super!
Cynthe
It was fun to see u on TV Shankari and the dosas were so perfect!
Cheers,
Siri
you are a bad bad bad person. how dare you post this when nothing ferments in my home?
amended. you are bad bad bad personS.
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Dosas are a favorite here too.
I take the easy way out and just mix together rice flour and urad flour along with some yeast. Dosas are ready in an hour.
Feel free to invite me over for Indian food anytime. I guess I can cross this one off my bucket list…as I have eaten at your home!
Lucky me.
Dosas on a griddle are the best- your look mouth-watering.
Yummy! Dosas are the best. A trip to the Udipi restaurant is in order.
Mamatha