Cookbook:Dosa II

Dosa II
Yield	20 dosa
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• 2 cups (360 g) rice, preferably parboiled
• ½ cup (90 g) split and husked urad dal (dhuli urad)
• ½ tsp fenugreek seeds (methi dana)
• 2 tsp salt
• Oil for cooking dosa

Procedure

1. Soak rice, dal, and fenugreek seeds separately overnight. Don't soak the dal longer than 3-4 hours. Do soak the rice for at least 6-8 hours.
2. Grind the soaked rice, dal, and fenugreek together to a very smooth consistency; use a blender for best results.
3. Add the salt and enough water to make into a dropping consistency, and leave to rise for 5–6 hours, or overnight.
4. Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency.
5. Heat a tava (dosa pan) until very hot, and splash a little water over it. With a ladle, immediately pour some batter onto the pan, spreading it thin with a circular motion, without pressing too hard. You will need some practice to get it right.
6. Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done.
7. Flip the dosa to the other side, and allow it to cook for a few seconds.
8. Add desired filling and fold over.

Notes, tips, and variations

• This tastes better if you used skinned split urad dal and manually take the skin off after soaking in the water for three hours.