Dosa is a crepe made from rice and black lentil. It is a typical dish in South Indian cousine. Though sometimes considered a breakfast dish, dosas are also eaten at other times of day. Dosas are typically served with sambhar and /or chutney.
- 2 cups Rice (preferably parboiled)
- ½ cup urad dal (split skinned Black Gram)
- ½ tsp fenugreek Seeds
- Oil to smear the pan for cooking the dosas
- Salt to taste
- Soak rice, urad dal and fenugreek seeds together for 5-6 hours. Grind dal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.
- Adjust the consistency of batter by adding little water if it is thickened too much.
- Heat tawa or griddle, and brush oil over it.
- When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. You can use flat base katori or ladle to spread batter swiftly. Initially you may face a little problem in spreading batter but with a little practice you can do it efficiently.
- After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.
- Fold it and serve hot with sambhar and chutney.
Do You Know?
A crêpe is a type of very thin pancake, usually made from wheat flour. The word is of French origin, deriving from the Latin crispa, meaning "curled." Crêpes are served with a variety of fillings, from the most simple with only sugar to elaborate savory fillings.