Plain Dosa ~

Dosa is very famous South Indian Food , which we can eat any time , specially in Breakfast . Dosa is light food.

Dosa is a thin, crispy paper type chapati that originated in southern India. It’s made from a fermented batter of ground rice and dal, and is often served hot with coconut chutney, peanut chutney and sambar. Dosa can also be stuffed with potatoes or paneer.

Instruction :-

soaked rice image.

How to make Dosa Batter ?

1. Rinse and soak poha in 1/4 cup water for 10 min, before blending the batter.

2. Drain the water from the dal & transfer to a blender jar along with soaked poha and water. grind to a smooth bubbly batter. it should be thick.

3. Drain the water completely from rice and add it to the jar. pour water and blend to a smooth batter.

4. Pour this to the batter bowl and mix well.

Fermenting Dosa Batter :-

1. Cover the bowl loosely and keep the bowl in warm place like in sun light to ferment until the batter turns light and bubbly. it may take 4 to 5 hours in summer and in winter it may take 10 to 12 hours (It depends on temperature).
2. Take required portion to a small bowl and add salt as per your taste. If you had extra batter you may keep it in refrigerator for 1 to 2 weeks.

How to make Dosa ?

1. Heat dosa tawa on medium flame , when it is slightly hot , mix 1/2 cup water and 2tbsp oil and add few drops on tawa and spread it with a kitchen paper or a half cut onion. This prevents the dosas from sticking to the pan.
2. To check the pan is hot enough , sprinkle few drops of water, if water sizzile means pan is hot otherwise not.
3. Reduce the heat to low, stir the batter with a ladel and take a ladle (1/4 cup) of dosa batter and pour in the center of the hot tawa.

4. Immediately begin to spread it evenly with the base of the ladle – starting from the center, in an outward circular motion in in a clock wise direction.

5.increase the flame high to medium high or high and drizzle oil/ghee/butter accross the edge.

6.Cook until the base turn golden & crispy.

7. Serve Dosa with coconut chutney, sambar and Peanut Chutney.