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Dosa recipe

 Dosa, a thin and crispy crepe made from fermented rice and lentil batter, is a staple breakfast dish in South India. Here's a recipe to make this deliciousness at home:

Ingredients:

For the Dosa Batter:

1 cup (180g) long-grain rice (like basmati or idli rice)

½ cup (80g) urad dal (whole black gram)

1 teaspoon fenugreek seeds (methi)

1 tablespoon poha (flattened rice)

Salt to taste

For Seasoning:

1 tablespoon ghee or oil

Mustard seeds, a pinch

Curry leaves, a few

1 green chili, finely chopped (optional)

For Serving:

Sambar (South Indian lentil stew)

Coconut chutney

Ghee

Instructions:

Wash and soak: Rinse the rice, urad dal, and fenugreek seeds thoroughly. Soak them together in plenty of water for at least 8 hours, or overnight. Soak the poha separately for 30 minutes.

Grind the batter: Drain the soaked ingredients and grind them in a blender or wet grinder with enough water to form a smooth and slightly coarse batter. Add poha and grind again. The batter should be thick and pourable, like pancake batter.

Ferment the batter: Transfer the batter to a large bowl, add salt, and mix well. Cover the bowl with a lid or cloth and let it ferment in a warm place for 8-12 hours. The batter should be bubbly and doubled in size.

Prepare the seasoning: Heat ghee or oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and green chili (if using) and saute for a few seconds.

Cook the dosa: Heat a flat non-stick tawa (griddle) over medium heat. Grease the tawa with a little oil. Dip a ladleful of batter into the batter and pour it onto the hot tawa, spreading it into a thin circle. Drizzle some oil around the edges.

Cook until crispy: Cook the dosa for 1-2 minutes, until the edges start to crisp and the underside is golden brown. Flip the dosa and cook for another 30 seconds.

Serve hot: Fold the dosa into a triangle or roll it up. Serve immediately with sambar, coconut chutney, and a dollop of ghee.

Tips:

If the batter is too thick, add a little water to thin it out.

If the batter is too thin, the dosa will be difficult to spread and won't be crispy. You can add a tablespoon of rice flour to thicken it up.

Use a non-stick tawa for easy flipping and to prevent sticking.

Adjust the amount of chili in the seasoning to your spice preference.

You can add other fillings to your dosa, such as mashed potato, grated carrot, or chopped onions.

Variations:

Masala Dosa: Fill the dosa with a spiced potato masala before folding it.

Onion Dosa: Add finely chopped onions to the batter before cooking.

Rava Dosa: Use semolina (rava) instead of rice in the batter for a thicker and crispier dosa.

I hope this helps you make perfect and delicious dosas at home! Enjoy the taste of South India with this classic dish.


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