Dosa (Regular)

Standard

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!

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3 responses »

  1. very useful stuff … can u also provide some details of andhra recipe “pesara attu”… it would also be good if u can add some photos also

    • Hi Deepthi, my bad! πŸ™‚ your right abt the use of the word “gravy” instead of batter…. making the changes rite away πŸ™‚

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