Near Perfect Dosas

Dosa is a all time favourite for all age groups. It’s delicious and nutritious too if you have the right non-stick utensil. There is no point in using too much oil and make  it junk, leaving you feel guilty. If you serve it with chutney and sambhar (comprising of plenty of vegetables), you do not need to worry about your child’s nutrition.
The batter is all that takes your time. Once the batter is prepared, dosas can be served within a minute.
A quick one- Always use Dosa /Idly rice available at supermarkets for making Dosa. Do not use the rice which you normally use daily for your meal.
1 cup urad dal
2 cups of Dosa/Idly rice
2 tsp oil/ghee
1 tsp methi
2 tsp salt.
Wash the rice, dal and methi thoroughly and soak in water for 3-4 hrs. Now ground it into a fine paste with a consistancy such that the mixture can just flow. Now keep in a large airtight container with space to accommodate the fermented mixture as it rises. Store in a dry area for approximately 7-8 hrs. Once fermented, you will see that the dough rose from its initial level to about 2-3 cms inside the container. Add this time, add the salt and a cup of water to it, mix well and your dough is ready. If you do not wish to use it now, refrigerate it and use later.
To fry:
Do not put oil on the non-stick pan. Simple add 2 tablespoon of batter on it and put on flame. Now use a small steel bowl and with its backside spread the batter on the pan starting from the centre towards the end in a spiral fashion. Put the flame high. Now with a brush, apply 2 tsp of oil evenly over the dosa. Wait for a minute and you will see that the ends of the dosa is separating away from the pan. At this point, flip it. Keep for 30 sec on the other side and serve hot. You can serve with tomato chutney, coconut chutney, dosa ALU sabji or sambhar.

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