Monday, May 26, 2008

Dosa (Rice pancakes)

Doasa is a very popular South Indian breakfast. There are many types of dosas. This is a recipe of regular basic dosa. If you want to eat dosa tomorrow, then you have to start the preparation today morning itself. This is my husbands favourite breakfast. He wants it every weekend so that he can enjoy it leisurely. And my favourite is paper dosa. So Here is the recipe


Whole Urad dal(Bengal Gram) 1 cup
Rice 2 1/2 cup
Methi Seeds(Fenugreek seeds) 1 tbsp
Cooked rice 1/2 cup (OPTIONAL)
Salt as per needed


1. Soak Urad dal, rice and methi seeds together for 6 hrs. You can soak them in the morning and grind in the evening into a paste by adding cooked rice and enough water. Adding cooked rice gives more colour to your dosa. But it is always optional.

2. Take the batter into a big vessel with a lid and let it ferment for over night. The vessel should be big enough because the batter becomes double its quantity after fermentation.

3. In the morning add salt to the batter and mix well. Now the batter is ready to make dosas. Heat the dosa pan. You can use traditional dosa pennam or nonstick pan. Grease some oil to the pan by using the an onion piece. Pour small amount of the batter onto the pan and spread it by making circular motions as shown in the picture.Drizzle some oil onto the edges and surface of the dosa. Let it cook for 2 to 3 minutes. Flip over the dosa to cook on the other side of it. Allow it to cook for 1 more minute. Then the dosa is ready to eat.

In the above pictures you can see dosa with Bombay chutney and peanut chutney. Dosa with Bombay chutney is a famous Rayalaseema combination. You can find the recipes for Bombai chutney and peanut chutney in my other posts.

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