Nothing is more enjoyable than mastering the techniques of making a delicious meal. All you need is a step by step recipe that leads to a high quality result. This recipe is to make you familiar with a south Indian breakfast called Dosa.
with this recipe you don’t need to be a professional cook to make the best homemade dosa.
Dosa is a healthy meal, because of the high amount of protein and calcium, so it’s a rich meal to eat as breakfast and start a great day. This special pancake can also be regarded as a healthy fast food. It can be found in lots of fast food menus.
There are some important factors in making this delicious crepe, and following these factors, such as using a blender or a wet grinder, special kinds of rice, and the time of adding salt, will lead us to a great result. Let’s spare no more time and dive into the recipe and the ingredients.
The first step is adding dals (black and split chickpea lentils) to one pot and rice to another and rinse them thoroughly a few times until the water runs clear, then soak in lots of water for 4 hours. If the weather is cold, the black lentils and rice can be soaked for 6 hours or even overnight.
Just before blending the batter, rinse and soak Poha (flattened rice) with a cup of water for 30 mins.
Add soaked Poha, completely drained dals, and a cup of water to the grinder jar. If you are making the batter during summer, skip this step and do it the next morning, when you are about to make the dosa, but at the other seasons, add a teaspoon of non-iodized salt to the jar.
Blend the ingredients until they’re smooth and bubbly. If needed, add more water, about 2 to 4 tablespoons.
The batter must be thick but still with a pouring consistency.
Transfer the batter to a large pot. Drain the rice and add to the blender jar with 2 cups of water. Blend it into a smooth batter. Mix the batter using your hands. The warmth of the hand will help in fermentation.
The prepared batter should be thick. If it is too thick, pour some water and mix. The thick batter won’t ferment well.
To ferment, cover the pot and put it in a warm place, and wait until the batter rises and turns bubbly.
Depending on the temperature, it may take 5 to 16 hours for the batter to get fermented. If it is too cold in your region, preheat the oven at the lowest temperature possible for a short time and then turn it off. Keeping the dosa batter in that oven will cause fermentation.
The batter will turn fluffy with lots of pores and bubbles, it will also rise a lot after fermentation. Keep the fermented dosa batter in the refrigerator.
There is a fun way to test fermentation. Drop a spoon of batter in a bowl of water. Well, the fermented batter will float and not sink.
By following the recipe, you will have a great batter in this step. Now let’s get ready to cook a desirable dosa on a griddle. Pour a few drops of oil on a griddle or a pan, then rub the pan with kitchen tissue to absorb the excess oil.
Heat the pan on medium high heat. To make sure the pan is hot enough, sprinkle few drops of water, it will sizzle immediately. When the pan is hot enough, regulate the heat to medium.
Pour a ladle of dosa batter in the center of the pan, and spread it evenly. Try to make an even circle till you reach the edges.
Let it cook for a minute with slightly high heat. Then add oil or butter toward the edges. When the dosa is done, the edges will begin to come off the pan. As the base turns golden, flip it, and cook the other side.
This step is quite optional. You can use any kinds of fillings such as potato masala, chili paneer (crisp fried paneer tossed and stir-fried with a sauce like dark soya sauce and hot sauce with vegetables and spices), or whatever you may like. serve and enjoy your Dosa!
The best kind of rice for making dosa is raw rice. Parboiled rice and idli rice are good too, but you will get the best result from raw rice.
While using parboiled rice, the weather condition should be regarded.
Iodized salt prevents the batter from fermenting. Avoid it completely in making dosa. Instead, use rock salt or sea salt.
The mixer shouldn’t make your batter warm while grinding.
Keep in mind practice makes perfect.