South Indian Dosa
Make one of the most common and loved dishes from South India in your own kitchen.
- To make the dosa batter: Soak 3 cups of rice, 1 cup urad dal &1 tsp methi (fenugreek seeds) for 4-6 hours
- Grind the soaked rice, urad dal & methi seeds (fenugreek seeds) into a smooth paste
- To ensure the batter ferments well, keep the paste aside for 10-12 hours
- TIP: To make make the batter thinner, add a bit of wheat flour, water & salt
- Mix well
- TIP: You can use a non-stick pan, in place of a wrought iron griddle
- On a low flame, season the griddle with 1/2 tsp oil
- TIP: To ensure the dosa doesn't stick, spread the oil evenly on the griddle
- Once the griddle is heated, pour a spoon of the batter in the centre
- TIP: To ensure the dosa is thin & crisp, spread the batter evenly from the centre with the spoon
- Sprinkle oil on the dosa
- Let the dosa cook for 3-4 minutes
- TIP: Put water on the griddle before making the next dosa
- Ready to serve
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