Recipe Index

Friday, April 13, 2012

Dosa Recipe

1/2 cup urad dal
1/2 cup idli rava (cream of rice it is actually coarsely powdered parboiled rice)
1/2 cup rice flour
1 teaspoon salt
1/4 cup of lemon juice
Enough water for preparation
Oil for dosa preparation (Indian sesame oil preferred)

Wash and soak the urad dal for at least 8 hours or overnight.   Discard the water it was soaked in and grind it with enough fresh water to make a smooth batter.

Add the rice flour and idli rava mix it thoroughly with enough water and remove any lumps.  Keep it in a warm place for the dough to rise.  I usually keep it in the oven with the light on but the oven power off.  It usually takes about 4 to 5 hours for the dough to rise.  In warmer weather it rises faster.

After the batter has risen add salt and lemon juice mix with enough water according to the thickness of the dosa desired.  For thin dosa more water for thick dosa less water.  Add the water slowly.  Adding too much water the dosa might break during preparation.  

Heat a non-stick greased griddle.  Scope some batter with a ladle and pour it on the griddle and spread it immediately using the flat side of the ladle.  Pour some oil around the dosa and some in the middle.  The side is cooked when it comes off easily when you try to loosen it with a non stick spatula, turn the dosa and cook the other side, add some oil around the dosa.  Both sides are done when the dosa is brown and does not stick to the griddle.  Remove from heat.

To make stuffed dosa before removing from the griddle place the stuffing at the center of the dosa fold and remove.  Serve with sambar and chutney

Hint:  If the batter fails to rise use about 1/2 teaspoon of yeast.  If you are in a hurry adding about 1/2 teaspoon of fruit salt (Eno) will make the batter rise right away.  If your dosa is breaking up while cooking slowly add some extra rice flour to the batter.

Soft and crunchy you can never stop eating just one.  Even though the preparation takes a long time, if you plan ahead it works out great.  Originating in south India this is a extremely liked dish.  Served with sambar and chutney what more can a person want!

Filling used in the video Vermicelli Upma