Dosas
from http://www.tarladalal.com

For Masala Dosas, see variation below. Also see the Dosa Information page.

The preparation which has put South India on every culinary hot spot of the world. Served traditionally with Sambhar, a vegetable stew or chowder based on a broth made with tamarind and toovar dal, and Coconut Chutney. Masala Dosas are stuffed with Potato Bhaji.

The fenugreek seeds helps the batter to ferment well and gives porous texture.

1 cup raw rice
1/3 cup split black gram (urad dal = Black Beluga Lentils, split and with skins removed)
2 tablespoons cooked rice
2 tablespoons beaten rice (poha)
5 to 7 fenugreek seeds (methi)
salt to taste
oil for cooking

Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice and cooked rice for at least 2 hours. Grind to a smooth paste with a little water. [Transfer to a large mixing bowl and gradually add enough water to make a batter. The consistency of the batter should be such that it thinly coats a spoon dipped in it.] Cover and keep aside for at least 4 hours. Add salt and mix well.

[After mixing together the batter, it has to ferment in a warm place overnight. I often compare dosa-making to sourdough bread baking in that there are a lot of environmental factors, such as climate and altitude, that can affect the outcome of your batter. You’ll know your batter’s ready when it’s almost doubled in size and looks puffed on top. It will also have a sour, fermented smell, and when scooped with a spoon, it should be a frothy mass of bubbles.]

Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.

Repeat with the remaining batter. Serve with coconut chutney and sambhar. or chutney pudi and plain yogurt.

Makes 8 dosas

Dosa batter is typically thicker the day after it’s made, which makes leftover batter perfect for uttapam. Uttapam is a savory, porous pancake that’s a bit crispy on the outside and soft and pillowy on the inside.

Variation: Masala Dosa When the dosa is cooked, put some hot Potato Bhaji on it. Roll to form a cylindrical shape; serve hot.