This is one of my favorite dosa recipes. The best part is that it’s healthy as well and hence I can shut out all the guilt that comes from eating other favorite foods like buttery crossiants for example. Also, it’s a cooling dish which is the need of everyday in this tropical heat!
The not so good part is the amount of time it takes – which is a lot. So if I want to eat it tomorrow I need to start the soaking, grinding and fermenting today so that it’s all set for tomorrow. Not a dish for instant cravings.
WHAT WE NEED (For 8-10 Dosas / Crepes)
Boiled rice 2 cups
Urad Dal/skinned black gram 1/2 cup
Fenugreek 1 1/2 tsp
WHAT TO DO
- Soak the rice, lentils and fenugreek separately in water for 2-3 hours. The water needs to be just enough to immerse the ingredients in.
- Remove the rice, dal and fenugreek from water. Keep the waters aside.
- Grind all the ingredients to a batter consistency with the water used for soaking.
- You may not need all the water. Add as per requirement.
- Cover the vessel and let it ferment for 6-8 hours.
- Unlike the idli / dosa batter, this batter will not rise significantly. So don’t worry on that count.
- Heat a tava
- Pour a ladle full of batter and spread it out like a dosa / crepe.
- Add 1/2 teaspoon oil on the edges and let it cook.
- Once the edges of the dosa start browning, use a spatula to release it from the tava and turn it on the other side
- The other side will cook in around 30-40 seconds.
- Take off from the tava.
- Repeat the same procedure for the rest of the batter.
- Enjoy the dosa with a spicy chutney or jam or molaga podi or just like that! Yumm!
- If you are a fan of the fenugreek like I am, then you can up the fenugreek to 2 tsps.
- The only way to reduce time is to soak the ingredients in hot water so that they can be ground in 45 minutes instead of 3 hours
- I used a regular mixer to grind. You can use that or the grinder, whatever works best.
This is my entry for the Cooking from the Cookbook Challenge hosted by Srivalli.