How to make Dosa at home.
Today we try a Indian classic ''dosa'' , you will need:
1 cup of uncooked white rice
1/2 cup of split black lentils (urad dal)
1/4 teaspoon of fenugreek seeds
Water
Salt
Vegetable oil or ghee
Rinse the rice and lentils in a fine-mesh strainer, then soak them in separate bowls of water for at least 4 hours or up to 12 hours.
Drain the rice and lentils, then transfer them to separate jars or containers with tight-fitting lids. Add enough water to each jar to cover the grains by about 1 inch. Cover the jars and set them aside to ferment at room temperature for at least 12 hours or up to 24 hours.
When the grains are fermented, transfer the rice and lentils to a blender or food processor. Add about 1 cup of water to the lentils and blend until smooth. Add about 1/2 cup of water to the rice and blend until smooth.
Combine the rice and lentil mixtures in a large mixing bowl. Add the fenugreek seeds and a pinch of salt, and stir to combine. The batter should be the consistency of a thin pancake batter. If it is too thick, add a little more water. If it is too thin, add a little more rice or lentils.
Heat a large, nonstick skillet or griddle over medium heat. Brush the surface lightly with oil or ghee.
Pour about 1/2 cup of the batter onto the skillet, using a ladle or measuring cup. Quickly tilt and rotate the skillet to spread the batter into a thin, even layer.
Cook the dosa for 2-3 minutes, until the bottom is golden brown and the top is set. Carefully flip the dosa and cook for an additional 1-2 minutes, until the other side is golden brown.
Transfer the dosa to a plate and serve hot, with chutney and sambar on the side. Repeat with the remaining batter. Enjoy
NOTE - If you don't have time to ferment then you can use instant dosa batter
0 Comments