Dosa (Regular)

I’ve got quite a few friends who cant seem to get the gravy for making dosas quite right..
In fact, I used to do it differently, until I got married! Not to mention the ready-made dosa mixes that are available at every friendly neighbourhood store.
Then why should we make the batter, if it so easily available?
The reason is: Because making it is so easy, you’ll end up wondering why you ever bought the “ghastly” store-bought one in the first place!!!

Ingredients:
1 cup Urad dal (preferably whole dal)
3 cups rice (or 2 cups rice flour)
1 tsp Salt

Method:

• Soak the Urad dal and rice together for up to 4 hrs.
• Grind together till you get a creamy paste. Add water as needed to ensure this.
  • Be careful not to add too much water, as the batter will become thin accordingly.

• Add salt and put into fridge immediately. This will ensure that the batter will remain fresh every time you want to make the dosas. the resultant dosas will be light in colour and be sweetish to taste. You may use the batter as and when you feel like making the dosa.
• Alternatively, let the batter stay out overnight. The resultant dosas will be darker in color as the batter would have fermented.

For making dosas, most people prefer to use non-stick pans, hoping to use lesser oil, and therefore eat healthier. I totally agree with this. But for those days, when you eat for taste rather than calories, be sure to keep and iron skillet handy. Nothing can ever beat the taste of a dosa made the traditional way.

You can serve the dosa with vegetable curry, sambhar, or any pickle.

This entire exercise of making dosas comes perfectly only with experience. So be patient, and perfect dosas will be yours before long!

Welcome!

My family loooves food, and being pure vegetarians, are quite demanding. By pure vegetarians, I mean that there are no additional clarification like eggetarians or any such thing, and nor are we Vegans (people who avoid milk and milk products).

I did not know cooking till I got married, and had to learn everything from scratch including the various tadkas, which were by far the most confusing.
There’s one thing I have learnt since getting married: that South Indians love their food, and the slightest variation in the preparation of a dish is likely to be grimaced at and offered advice on how to prepare it “properly” by just about everyone, guests notwithstanding!

I hope this blog will help people to make simple and tasty veg dishes, that are bound to bring praise from their families! 🙂