Hello dear reader, it’s been quite some time since I posted my last recipe! I am coming back with a very common (South Indian) breakfast recipe, nothing but dosa which is a favourite of many. This is a healthiest breakfast option and easy to make if the batter is ready. It is packed with protein & carbohydrates making it perfect to start your day! Here is a method that I follow from my mother and with the tips for the variations.
If you get less time in the kitchen and cannot prepare the batter on week days, then grind and make the batter in large quantity. Store it in refrigerator in an air tight container after fermenting and use when required.
Preparation time: 10 hours
Cooking time: 45 minutes (for making dosas from this measurement)
Serves: 20 – 24 dosas
Dosa rice – 3.5 cups
Urad dal – 1 cup
Fenugreek seeds – 1 tsp
Beaten rice/ Aavalakki (thin) – fistful (optional)
Salt – to taste (1.5 tsp. approx)
Oil & Ghee – for preparing dosa
- Wash rice, urad dal & fenugreek seeds with clean water and soak in water for minimum 4 hours.
- When it is done, wash once again, drain water.
- Take rice, dal & fenugreek (soaked & washed) in a wet mixer jar or grinder. Grind to smooth dough adding required water. Add salt & beaten rice (optional) while grinding.
- If the rice quantity is more than the mixer capacity, then do the grinding in batches.
- Mix the batter well and keep it covered in a warm place to ferment. It requires minimum 8 – 10 hours. Ideal timing is evening 4 – morning until you make dosas.
- The batter rises as it ferments, so have enough space in the vessel.
- Heat the iron griddle/ tava. Apply little oil on top.
- Adjust the consistency adding water. Take a ladle of batter and spread on the griddle as you like. That is mini or single large, thin or thick dosas.
- Cover with the lid and cook. Apply 1 tsp of fresh ghee on dosa, flip to cook other side. It takes approximately 2 minutes to make a dosa.
- Serve hot dosa with coconut chutney/ sambhar.
These pictures show different varieties of dosas (large/ mini) and batter consistency!
- Prepare dosa fresh just before serving and serve hot.
- Refrigerate the left over batter and use as and when required. Paddus can also be prepared with this batter.
- 2 tbsp of channa dal can be added with the rice while soaking. It gives a good golden color to dosa.
- Dosas can be served with potato palya to make masala dosa.
- Variations are possible with the addition of other lentils like horse gram, green gram (about ¼ cup/ fistful) with the rice.
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