Dosa

The dosa (Kannada: ದೋಸೆ, Tamil: தோசை,Telugu: దోసె,Tulu: ದೋಸೆ see spelling variants below) is a fermented crepe or pancake made from rice flour and black lentils. It is a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protein. Dosa is a day to day diet for people in present day Tamil Nadu, Andhra, Karnataka and to some extent Kerala also. Dosa is also called as dosay, dosai and dose.

Ingredients

Idly rice            - 4 cups

White urad dal -1cup

Fenugreek seeds -1/2 tsp

Salt  -To taste

Oil

Method

Wash rice, urad dhal separately  and pour enough water to it. Soak fenugreek seeds separately in a cup. After 3 hours drain the water and grind dhal first in the food processor adding very little water till soft. Now grind rice and fenugreek seeds adding enough water. The batter should not be very liquid.  Collect rice and dhal batter in to a big bowl , add enough salt and mix it well..The consistency of the batter should be such that it thickly coats the spoon dipped in it. Keep it aside in a warm place for 8 to 10 hours for fermenting.

Preparing Dosa

Heat a non stick pan , rub little oil in the pan.  You cant flip the dosa if you pour a spoon of oil. Now take a laddle of the batter and pour it in the centre of the pan and spread the batter in the circular motion. Take a teaspoon of oil and pour it in the edge of the dosa in circular motion. Wait till the edges become gold colour. Flip the dosa with the spatula. Wait for another minute to get it cooked. Now collect the dosa in to a plate.