Originally based the South of Indian food. Dosa has traveled not only all the way up to North India, but has taken place in the world map of tasty foods. It is a crisp pancake made from fermented batter of rice and black gram.Typically it is served with an pickle and sambar too. It is also prepared in the variations like Masala Dosa, Set Dosa, Uthappam, Paper Dosa, Rava Dosa, 70 mm dosa, Pesarattu, paneer dosa, chicken 65 dosa, cheese dosa and Pizza Dosa.It is crispy, savory and aromatic pancakes originated from South India is a steeple food in its home region. In the rest of the country too, dosas are highly famous.
RECIPES : -
Ingredients
3 cups rice
1 cup Black Gram (split, skinless black gram)
3/4 teaspoon fenugreek seeds
Salt (to taste)
Vegetable / canola / sunflower cooking oil
1. Get along all the ingredients together
2. Dosas Ingredients
Wash the rice and black gram well. Add the fenugreek seeds to the mix and fill enough water in the uncooked rice + black gram in a bowl and cover them about 2-inch deep with enough water. Dip whole night.
3. Soaking Rice for Dosas
The next morning, drain all the water from the rice and black gram. Now put some in a food processor and grind by adding very little water if necessary—to keep slightly grainy paste.
4. Rice in a food processor
When all the rice-daal mix is ground like this, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.
5. Rice - Black Gram mixture in a bowl
Now add salt to taste and keep the dosa batter aside in a warm, dark spot, covered, for 6 to 8 hours. After this fermentation, stir the batter well. It is now ready to make dosas.
Dosa Batter in a Bowl
Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible in the pan. Now turn on the heat/ flame at medium high.
the ladle up to the 3/4 level with dosa batter. Gently pour this batter onto the center of the pan—just as you would for a pancake—till the ladle is empty.
As soon as you have finished spreading the batter out on the pan, dip the basting brush in cooking oil and drizzle the oil all over the surface of the dosa and also around its edges. Now hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the dosa.
the upper surface begins to look cooked (it will no longer look soft or runny), flip the dosa. By this time, ideally, the surface that was underneath should be light golden in color. Cook for 1 minute after flipping.
The dosa is almost done. Fold it in half and allow to cook for 30 seconds more.
