Andhra Famous Dosa

Dosa with Peanut chutney

Dosa needs no introduction to any south Indian. This south Indian break fast recipe is leaping the boundaries and is being very popular around the world. Every child loves dosa in one or other form.

Dosa is a crepe made from rice and Urad Dal (Black Lentils) batter. It is a typical dish in South Indian Cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and Protein.

This is a basic batter recipe for plain dosa. The key of getting nice dosa is in fermenting the batter.

Ingredients-

• Urad dal – 1 cup
• Rice – 2 cups
• Fenugreek (Methi) seeds – 1 tbsp

Directions

1. Soak urad dal, rice and fenugreek seeds with sufficient water for 4 hours.
2. Grind this into smooth batter adding sufficient water.
3. Add the salt and allow the batter to ferment for atleast 8- 10 hours or overnight. (I cannot stress enough to let the dosa batter ferment to atlest 8 to 10 hrs, depending on the temperature)
4. Heat the tawa (or griddle), take a big spoonful of batter and put in the center of the pan, spread evenly (turning your hand into a round circle in clock wise or anti clock wise) until you get the required size of dosa.
5. Add a spoon of oil around the dosa and on top.
6. Once it starts turning brown, flip it onto the other side.
7. After a min take it out of pan and serve hot with coconut chutney or peanut chutney.

NOTE-

• I usually soak Urad dal and fenugreek seeds for 3 hrs, grind the mixture to a smooth paste and add rice flour (1:2 ratio) to the batter.
• Let this batter ferment over night or 8 to 10 hrs in a steel container which acts as a conductor of heat and helps the batter ferment.

Dosa with Peanut chutney