Dosas
A traditional South Indian dish made from a fermented batter of rice and urad dal, cooked to a crispy perfection.
Ingredients
- 3 cups White rice
- 2 cups Split urad dal
- 1 teaspoon Salt
- 1.5 cups Water (For grinding)
- 0.5 cup Oil (For cooking on dosa tava)
- 1 teaspoon Fenugreek seeds
More recipes using Split urad dal
Instructions
- 1In separate bowls, soak the rice and urad dal for 5 to 6 hours. Additionally, soak the fenugreek seeds in water.
- 2Using a mixer grinder, grind the soaked urad dal into a smooth paste. Repeat the process with the soaked rice. Grind the fenugreek seeds separately.
- 3Combine the ground rice and urad dal in a large vessel. Add salt and mix well. Allow the batter to ferment overnight for approximately 12 hours at room temperature.
- 4After fermentation, adjust the batter consistency by adding water as needed. Mix thoroughly with a spatula.
- 5Heat a dosa tava on medium heat. Lightly grease it with oil. Pour a ladleful of batter onto the tava and spread it in a circular motion to form a thin layer. Drizzle oil around the edges. Cook until the bottom is golden brown, then flip and cook the other side. Serve hot.
