Equipment
- Utensils:
- 1 Wet grinder (preferred) or blender
- 1 Large bowl:
- 1 Large Spoon for Batter feeding
- 1 Spatula
- 1 Chopper (optional)
- Cooking Equipment:
- 1 Dosa tawa (griddle)
- 1 Stovetop
- Optional Equipment:
- 1 Potato masher (for masala dosa)
- 1 Small frying pan (for seasoning tawa)
- 1 Onion chopper (optional)
Ingredients
Ingredients (Makes 4-5 medium dosas):
- 1/2 Cup Urad Dal (Whole Black Gram)
- 1 Cup Raw Rice (preferably Sona Masuri)
- 1 tbsp Fenugreek Seeds
- Water (for soaking and grinding)
- Salt to taste
- Ghee or vegetable oil for cooking
Instructions
Soaking the Ingredients:
- Rinse the rice and urad dal separately under cold water until the water runs clear.
- In two separate bowls, soak the rice and urad dal along with fenugreek seeds in enough water to cover them completely. Allow them to soak for at least 6-8 hours, or preferably overnight.
Grinding the Batter:
- After soaking, drain the water from both the rice and urad dal.
- In a blender or wet grinder, grind the soaked urad dal until smooth and fluffy. Add water as needed to achieve a thick, yet pourable consistency.
- Transfer the ground urad dal batter into a large mixing bowl.
- Next, grind the soaked rice until it becomes a fine, smooth batter. It should have a slightly grainy texture.
- Combine the rice batter with the urad dal batter in the mixing bowl.
- Add salt to the batter and mix well using your hands. The consistency of the batter should be similar to pancake batter. Cover the bowl with a clean kitchen towel and let it ferment in a warm place for 8-10 hours or overnight.
Preparing the Dosa:
- After fermentation, the batter will have risen and become slightly airy. Give it a gentle stir.
- Heat a non-stick or cast-iron skillet over medium-high heat. Sprinkle a few drops of water onto the skillet. If the water sizzles and evaporates immediately, the skillet is ready.
- Pour a ladleful of the dosa batter onto the center of the skillet.
- Using the back of the ladle, spread the batter in a circular motion to form a thin, even layer.
- Drizzle a teaspoon of oil around the edges of the dosa and a few drops on top.
- Cook the dosa for 2-3 minutes, or until the edges start to lift and crisp up.
- Flip the dosa using a spatula and cook for another 1-2 minutes, or until it turns golden brown and crispy.
- Repeat the process with the remaining batter, adjusting the heat as needed to prevent burning.