The famous Dosa

Everybody loves pancakes ( right?).  We South Indians also have our version of pancakes called Dosa. But Without eggs, milk, Sugar or Syrups. Ours is a fermented batter ( now yeast is not added for fermenting) version accompanied with chutneys, Sambar or other curry.  Dosa is included in our breakfast/ tea time / dinner list. You could make so many varieties of this pan cake. Masala dosa, ghee dosa, onion dosa, powder dosa, paper dosa are some in many 😃.

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Dosa batter

Making of the Dosa batter is fairly simple. Really time consuming though. With three main ingredients you could make a fine batter. Raw rice, Parboiled rice and Black gram lentils. Soak these overnight  and grind it to a smooth paste add some salt and keep it aside for at least 8 hrs , once it is fermented brush some oil in a pan ( here we have a special iron pan called Dosa kallu ( stone) especially for Dosas) , pour a ladle of the batter. Spread the Dosa batter in a circular way. Make it thin or thick according to your convenience. Flip it over after a minute or so and remove from the pan. Its  always great to eat a hot Dosa. You can always refrigerate the batter for 3-4 days.

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Our Iron Dosa pan

 

sharing the measurement for the batter, this will serve 4-6

Raw rice or Regular rice –  2 cups

Par boiled rice –  2 cups 

Black gram lentils – 1 cup ( make sure you buy the peeled ones)

Salt – to taste

Fenugreek seed – 5-6 seeds ( optional)

note : if you can’t get par boiled rice its fine. Take 4 cups of raw rice and add a ladle of cooked rice in it and grind. Works fine.

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Coconut chutney

If you don’t have time to make any curry or Sambar. Coconut chutney will do .Coconut chutney taste best  with Dosa ( or the other way around ?). Grate a coconut and grind it with a shallot , green chilly, ginger and curry leaves. Pop some mustard seeds and a red chilly in some oil mix it well. Add some salt and water  and your chutney is done.

 

 

 

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