Dosa

Things you will need:

Split skinless Urad Dal(aka Black Gram)- 1 cup
Rice (Long grain or Parboiled)- 4 cups
Whole fenugreek Seeds- 2 tsp
Salt to taste
Oil- preferably coconut oil

Preparation Method:

Wash the rice and urad daal well.
Soak the urad dal with fenugreek seeds for 6-8 hours.
In another vessel, soak rice for 6-8 hours.
Then drain all the water from the rice and urad dal.
Now using a food processor , grind both urad dal and rice seperately, adding very little water if necessary,to a smooth yet slightly grainy paste.
When all the rice-daal mix is ground , 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.
Now add salt to taste and keep the batter aside in a warm, dark spot, covered, for 6-8 hours for fermentation.
(For people residing in cold countries- pre heat the oven or microwave to make it warm.Now turn off the appliance and place the batter in oven /microwave for fermentation.)
After fermentation, stir the batter well and it is now ready to make Dosa.




Heat a flat nonstick pan.
Now turn on the heat/ flame at medium high.
Fill the ladle upto 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.
Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 7" diameter.
Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.
As soon as you have finished spreading the batter out on the pan,drizzle a few drops of oil all over the surface of the dosa and also around its edges.
When 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.
Allow to cook for 1 minute after flipping.
Once it has golden brown color on both sides, Dosa is ready.

Serve Dosa hot with Sambhar and Onion Chutney.