Dosa is one of my all-time favorite food so that I can have it at any time even for lunch. But I love to have them crispy along with Chutney powder(Idli Milagai podi). Ghee Dosa is my family’s favorite. It is the one food that is chosen in common regardless of the age in my family when we have breakfast or dinner at hotels. Even though we make tasty dosas at home, it is so good to have at hotels as the size of the Dosa is big and another important thing is that someone is ready to serve as Dosa and we can have them hot. Now I can understand why mom usually goes for Idli than Dosa. She used to serve as first and she has them at last. We used to have hot Dosa. But that poor lady has to make all of her dosas and have to eat them when they have become almost warm or sometimes cold too or sometimes she used to ask me or my sis to make dosas for her after we had our dosas. At times we would be good to her and make dosas for her. At times we used to be lazy and show the anger on her. She used to often say the words “Nalaiku neeum oru Ammava agum podu then unnaku en arumai puriyum”.Really Amma even simple things had made me realize how precious you and your words are. And Now I m also longing for someone to make me hot Dosa.
I have already posted a recipe on 2 in 1 batter with which you can make both idlis and dosas. I used to make this batter, especially for dosas. You can make this batter for making crispy dosas, Ghee roast, masala Dosa… Adding Raw rice gives a soft texture and nice taste to the Dosa. Adding chana dal and Toor dal gives a nice golden colour to the Dosa.
Try this Dosa recipe and let me know how it turned out for you.
Also, try the appam recipe.
Let’s see how to make this dosa batter.
Preparation Time: 4 to 5 hrs
Fermenting Time: 8 hrs or depending on the temperature it will vary.
Cooking Time: 5 mins
Idli rice – 1 cup
Raw rice /Pacharisi – 1 cup
Urad dal – 1/4 cup (Dehusked, whole)
Chana dal – 1 tbsp
Toor dal – 1 tbsp
Fenugreek seeds – 1/2 tsp
Flattened Rice / Poha /Aval – 1/2 Cup
Rock salt – 1/2 tbsp
Water as required
1.In a bowl, take Idli rice, raw rice, Chana dal, toor dal and fenugreek seeds. Wash, Rinse them well in water and soak them in water for about 4-5 hours. After hours of soaking drain the excess water.
2. Soak flattened Rice in water just 10 mins before Grinding all the ingredients. Then drain the excess water.
3. Add all the soaked ingredients into the wet grinder. Add1/2 cup of water and grind them. Add water in between as needed and grind them to a soft and fluffier batter. I used around 2 cups of water totally. Then transfer them into a container. Add rock salt and mix them well with hands or with a ladle. Then cover it with a lid and allow it to ferment for about 8 hrs or more depending on the temperature in your place.
4. Nicely mix the batter with a ladle. Take the required amount of batter in a bowl and place the remaining in an airtight container and store them in a refrigerator. To the taken batter add a pinch of baking soda and mix well. You can find small bubbles in the batter. Heat a tawa. Grease them with oil. Pour a ladle of batter to it and flatten it from the centre to the edges. Place the flame in medium and the heat should be uniformly spread in the tawa. After a minute drizzle some ghee to it. When the lower part has turned golden you can turn them over and place it for it down for some seconds or just roll the Dosa or fold them.
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