Dosa is an everyday and most sought after affair, a power-packed breakfast in my mom’s kitchen. We ate dosa day in and day out, and still wanted more. My mom would prepare them with variety of side dishes, infinite varieties in batter..nostalgia..
My recent visit to Sirsi with friends , only confirmed by belief about the finest food, people and places around. We ate enormous variety of food, (I have recorded so many recipes and got even more pictures..eager to share with all my lovely readers as soon as I can), enjoyed the warmth and hospitality, and couldn’t stop soaking us in nature with the pure, fresh oxygen. I’m sure all Mumbaikars and relate to it.
So to begin with dosa tops the ricipes list and here you go. These pancakes are crisp at onside and soft on the other. You don’t have to drench them with oil..but I have to say, you may.
- 3 cups of rice
- 1 cup of black gram/urad dal
- 1 tbsp fenugreek seeds
- 1/4 cup cooked rice
- Salt to taste
- Water as required
- Oil to cook (optional)
Method – Wash and soak all ingredients in water except salt, together 4-5 hours or overnight. Grind in a wet grinder and allow for fermentation overnight. Fermentation will get affected by the temperature. However in India in cities like Mumbai (where I currently live),it gets fermented perfectly overnight.
After fermentation, the batter is ready, it looks somewhat similar to cake batter. You may adjust the water level here, if you find your batter too thick add some more warm water.
Put a spoonful of batter on a hot tava, and spread it in circles. Pour in a spoon ful of vegetable oil on the dosa (optional) (Cast iron or aluminium tava works better, however you can also use the non stick tava). Cover with the lid and cook. When the bottom is golden brown and crisp take it out of the tava and serve.
Serve with coconut chutney and cooked vegetables.
It’s best served fresh and hot.
Makes more than a dozen dosas/pancakes.