Ingredients:
- 1 cup of rice (any variety)
- 1/2 cup of urad dal (split black gram)
- 1/4 cup of fenugreek seeds (optional)
- Water for soaking
- Salt to taste
- Oil or ghee for cooking
Instructions:
1. Rinse the rice, urad dal, and fenugreek seeds separately under cold water. Then, soak them in enough water for at least 4-6 hours or overnight. You can add the fenugreek seeds to the urad dal while soaking.
2. After soaking, drain the water from the rice, urad dal, and fenugreek seeds. Then, grind them separately into a smooth batter using a wet grinder or a high-speed blender. Add water as needed while grinding, but avoid making the batter too watery.
3. Mix the ground rice and urad dal batter together in a large bowl. Add salt to taste and mix well. The batter should be thick but pourable. If it's too thick, you can add a little water and mix again.
4. Cover the bowl with a lid or cloth and let the batter ferment in a warm place for about 8-12 hours or until it has doubled in volume. Fermentation time may vary based on the temperature and humidity.
5. Once the batter is fermented, give it a good stir. Your dosa batter is now ready.
6. Heat a non-stick or cast-iron dosa pan or griddle over medium heat. Sprinkle a few drops of water on it, and if the water sizzles, it's hot enough.
7. Grease the pan with a little oil or ghee. Pour a ladleful of the dosa batter onto the center of the hot pan. Use the back of the ladle to spread the batter in a circular motion, creating a thin, even layer.
8. Cook the dosa until the edges start to brown and lift off the pan easily. You can drizzle some oil or ghee over the dosa if you like.
9. Flip the dosa and cook the other side for a minute or so until it's lightly browned.
10. Remove the dosa from the pan and serve hot with your choice of chutney, sambar, or a potato filling.
Repeat the process for the remaining batter. Enjoy your homemade dosas!
Remember that dosa batter can be refrigerated for a few days, so you can use it to make dosas whenever you like.
For dosa you need coconut chutney
Coconut chutney is a popular South Indian condiment that pairs wonderfully with dosa, idli, and other dishes. Here's a simple recipe to make coconut chutney:
Ingredients:
- 1 cup of grated fresh coconut
- 2-3 green chilies (adjust to your spice preference)
- 1/2 cup of roasted chana dal (split roasted gram)
- A small piece of ginger (optional)
- 1-2 cloves of garlic (optional)
- A handful of fresh coriander leaves
- Salt to taste
- 1-2 tablespoons of oil
- 1/2 teaspoon of mustard seeds
- A pinch of hing (asafoetida)
- A few curry leaves (optional)
- 1-2 dried red chilies (optional)
- Water
Instructions:
1. In a blender or food processor, combine the grated coconut, green chilies, roasted chana dal, ginger (if using), garlic (if using), fresh coriander leaves, and a pinch of salt.
2. Add some water, about 1/4 to 1/2 cup, and blend the ingredients until you get a smooth and creamy consistency. Adjust the water quantity as needed to achieve your preferred thickness.
3. Heat oil in a small pan. Add the mustard seeds and let them splutter. If you like, you can add hing (asafoetida), curry leaves, and dried red chilies for extra flavor.
4. Pour the seasoned oil mixture over the blended chutney and stir well.
5. Taste the chutney and adjust the salt and spice level according to your preference. You can also add more water if it's too thick.
Your coconut chutney is ready to serve. It's a delicious accompaniment for dosa.
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