Dosa's and Dosa Butter

Makes: about 20 dosa’s

Cooking time: 45 minutes for 20 dosa’s Preparation Time: 24 hours

Ingredients for batter

3 cups of parboiled rice/idli rice/dosa rice
1 cup whole black gram dal/urad dal
2 teaspoons fenugreek seeds
Water for soaking
Method

Soak the rice in water, such that the all the rice is completely immersed in water. Let it soak for about 6 hours.

Soak the urad dal and methi in water such that all of the dal is completely immersed in water. Let it soak for about 6 hours.

Grind the soaked urad dal and methi mixture until smooth and fluffy, adding just the required amount of water to grind into a smooth paste. Adding too much water will make the mixture too watery.

Grind the rice into a smooth paste, adding just the required amount of water to grind into a smooth paste. Adding too much water will make the mixture too watery.

Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours, until the batter ferments. Place the batter in a large container, as the better will increase in its volume.

Note on Fermenting

Fermenting has to take place where the weather is warm. So ideally summer’s the batter ferments very well and doubles or triples its quantity. But in cold places, the batter has to be kept in an oven. If your oven has light, then turn on the light for a few hours with the batter in the oven. Once the oven is warm, turn off the light and let the batter ferment. If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the batter in the oven to ferment. This process can be mastered with experience.

Once fermented, stir the batter and add just enough water to make it a thick batter of pouring consistency.
Method for making dosa’s

Heat the non stick griddle/ skillet on medium heat. Pour a ladleful of batter over the skillet and spread the batter evenly using a spiral motion from inside out.

Pour a teaspoon of oil around the edges and. Increase the heat and cook for couple of minutes until the bottom of the dosa starts to turn golden brown. Turn over carefully and cook the other side for a about a minute.

Serve hot with coconut chutney/ sambar/ idli-dosa powder

Tasty Tip

Add a teaspoon of ghee around the dosa instead of oil. This will make it extra delicious.


Note
Left over batter can be stored in the refrigerator for a couple of days.

The skillet used for making dosa’s ideally should not be used for any other cooking purpose. This will help the dosa’s come out prefect every time and prevent sticking.

This batter can also be used for making idlis. Do not add that extra water after the fermenting and do not stir the batter before using. It is the air that is trapped in the batter that helps make soft and fluffy idli’s.