Dosa RecipeSubmitted by: Rose Mary | Date Added: 31 Jul 2009
Listed in: Breakfast
2 cups raw rice (Pachari)
1/2 cup black gram (Urad dal or Uzhunnu)
Ghee or oil to grease the dosa pan ("dosa kallu")
Water for grinding
Wash the rices and urad dal together.
Add plenty of water and allow to soak for 7-8 hours.
Wash the mixture by draining the water 2-3 times.
Grind to a fine paste.
The batter should be consistent enough to stick to a spoon when dipped
Add salt and mix well.
Cover and keep aside to ferment for around 10 hours in room temperature. (Ideally keep it overnight, if you want to make dosas in the morning for breakfast)
Heat the dosa pan "dosa kallu" or non-stick tawa.
Pour a big spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Spread half a teaspoon of ghee or oil and turn it over with a spatula after a minute.
Remove when crisp and serve hot with sambhar and coconut chutney
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