I am sorry that I am not as regular for last few days. I also want to apologize to the blogger friends whom I follow and try to visit them regularly very religiously. But, I haven't been able to do that due to my busy schedule in last couple of days.
Here is a recipe from my mom. You will be surprised when I tell you that this is the first time I made simple dosa batter from scratch at home, except for Quinoa Dosa, I posted a couple of weeks ago. For those of you who think you cannot make the batter without grinder, let me tell you, you can. I have recently boughy Cuisinart Food Processor and it did the job perfectly for me. My son loves these and now I plan to do it more regularly :)
Plain Dosa (Rice and Lentils Savory Crepes)
Idli rice - 3 cups
Urad dal - 1 cup
Methi/Fenugreek - 1 tbsp
Salt to taste
- Rinse and soak rice, dal (add fenugreek to it) for about 4-6 hours (or overnight) separately in plenty of water.
- After soaking well, grind them separately to a smooth batter (by not pouring a lot of water, but a little will be necessary to grind it).
- Mix both the batters now in a bowl where it only fills upto 1/2 or 3/4 along with salt. It is important to leave at least 1/4 of the bowl empty as after fermentation, it will increase in volume and you don't want overflowing batter on your counter.
- Leave the mixed batter for fermentation for upto 8 hours or preferably overnight. I usually soak the rice/dal during afternoon and then grind it before going to sleep, so that next morning it is ready to be used.
- Once the batter is fermented, (you will get the fermentation smell and it would have risen, so you will know) mix it well. Make sure it is of pouring consistency (little thicker than that of pancake)
- Heat the iron griddle at high heat. Once you start seeing smoke, sprinkle little water and oil on the griddle (you will get that hissing sound due to water touching the hot griddle, which would mean that your griddle is ready). Traditionally iron griddle is used, but like me if you do not have iron griddle, feel free to use non-stick and then you don't want it to obviously get smoking hot, so take care of that.
- Pour about 1/4 to 1/2 cup of batter (depending on your griddle size) in the middle of the griddle and spread it using the same cup (if you are using plastic, then take some other spatula) into a circular shape, till it is spread thin. Reduce the heat a little bit (medium-high) and let it cook on each side till golden brown (as you see in the picture).
- Based on how thin you spread, the texture of dosa will vary.
Serve it warm out of griddle, with your favorite chutney, sambar or podi or a combination of all 3.
That's all for now. Take care till next post.