Cookbook:Dosa I
| Dosa I | |
|---|---|
| Category | Pancake recipes |
| Yield | 10–15 dosa |
| Difficulty |  Category:Medium Difficulty recipes#Dosa%20I |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Dosa%20I
Ingredients
Procedure
Batter
- Put the rice and dal in a large pot and wash twice.
- Fill with water until the rice and dal are submerged by 2 inches.
- Soak for 6 hours.
- Grind in a blender, water and all, for 30 minutes. If the weather is cold, grind in a handful of cooked rice and a pinch of sugar to help with the fermentation process.
- Let ferment overnight in a warm place. Make sure the pot is twice as large as the amount of batter, as it will rise a great deal.
- Add salt; at this point the batter can be kept in the refrigerator for more than a week until you wish to fry the dosas.
Cooking
- Heat a tava (large flat pan) or griddle over a high flame.
- Sprinkle water on the pan to cool it a little.
- Pour ½–¾ cup batter in the middle of the pan, depending on preferred thickness and crispiness.
- Spread the batter with the back of a spoon, starting from the centre and spiralling outwards until the dosa is about 10 inches across and very thin.
- Sprinkle a little oil around the edges of the dosa.
- Cover until the dosa shows brown through the thinnest parts.
- Flip the dosa to the other side, and allow it to cook for a few seconds.
- Fold in half and remove with a metal spatula.