Dosa is a popular South Indian dish made by grinding fermented rice and urad dal batter into a thin crepe. It is typically served with chutney and sambar, and can be filled with a variety of ingredients such as potato masala, paneer, or cheese. Dosa is crispy on the outside and soft on the inside.
step 1
In a bowl take ½ cup idli rice or parboiled rice along with ½ cup regular rice. Instead of adding regular rice, you can also make the dosa with a total of 1 cup idli rice as I have shown in the video.
step 2
To the same bowl, add ¼ cup urad dal and ⅛ teaspoon fenugreek seeds (methi). Rinse poha once or twice in water and then add to the bowl containing the rinsed rice+lentils+methi seeds.
step 3
Add 1.5 cups of water and mix. Cover with a lid and soak everything for 4 to 5 hours.
step 4
Add ⅔ to ¾ cup water and grind or blend till you get a fine grainy consistency of rice in the batter. A smooth consistency of the batter is also fine. If the mixer gets heated up, then stop and wait for some minutes. When the mixer cools down, grind again. Depending on the jar capacity, you can grind everything once or in two batches. I ground in two batches and added a total of ¾ cup water.
step 5
Heat a cast iron pan. When the pan becomes hot, spread ¼ to ½ teaspoon oil all over the pan with a spoon or with a thick paper towel dipped in oil. For a richer taste, you can cook the dosa with ghee or butter.
step 6
When the dosa has nicely browned from the bottom and the surface looks well cooked, soft without any specks of undercooked batter, then fold with a spatula and lift it from the pan.
lentils
Rice
Yogurt
Spices
Poha
Blender
Pan
Spatula
Lid for Pan