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| Soft Dosa |
Dosa is a beloved and iconic South Indian dish. Dosa are mainly made from a fermented batter of rice and urad dal. Dosa comes in many varieties like thin and crispy called paper dosa, soft and spongy like set dosa or thick and hearty like uttapam. Each type offers a unique texture and taste, catering to different regional styles and personal preferences across South India.
In South India, especially in states like Karnataka, Kerala, Tamil Nadu and Andhra Pradesh dosa is more than just food; it's part of daily life. From humble street stalls to fine restaurants, dosa appears everywhere, often customized with fillings like spicy potato masala, ghee, or cheese.
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| Crispy Dosa |
Beyond it's delicious taste, dosa also reflects the traditional wisdom of South Indian cooking. Fermentation not only enhances the flavor but also improves digestion and nutritional value. Dosa are typically served hot with coconut chutney, tangy tomato chutney and flavorful sambar (a lentil based vegetable stew).
This recipe makes 12-15 dosa.
Ingredients:
- Urad dal - 1 cup (100 gram)
- Dosa rice - 2 cups (200 gram)
- Water - 200 ml to grind urad dal
- Water - 100 ml to grind dosa rice
- Water - 200 ml to wash grinder
- Salt - 1 tbsp
- Oil to grease tawa
- Ghee/Oil
Method:
Grinding Batter:
Grinding Urad dal:
Soak 100 gram urad dal and 200 gram dosa rice separately in water for 1-2 hours. Rinse urad dal well in water.
I am using wet grinder to grind the batter. Add the washed urad dal in a wet grinder/mixer little by little. Pour 100 ml water to the wet grinder. The grinding of urad dal is called "gudgudanu vatuche" in Konkani meaning when you listen this distinct sound of the grinder "gudgud" the batter is ready. This is an age old method followed for generations. After 5 minutes, the batter is 80% done (small pieces are visible). Again add 100 ml water and grind for another 5 minutes.
In total after 10 minutes of grinding, batter is smooth paste. Transfer the smooth urad dal batter to a large vessel. The batter should be thick in consistency.
Grinding Dosa Rice:
To the same grinder, add the rinsed dosa rice little by little in the wet grinder to avoid the grinder getting stuck. Pour 50 ml water. After 3 minutes the batter reaches a coarse rava consistency. Now add another 50 ml water and grind for another 5 minutes. After total of 8 minutes the batter is ready. Transfer it to the same vessel containing the urad dal batter. Mix the batter thoroughly with your hands to ensure proper fermentation. Add 1 tbsp salt and close the lid. Do not mix. If you live in a cold climate, mix the salt with your hands.
For detailed fermentation tips and tricks watch in our youtube.
Pour 1 glass of water and wash the grinder well. Transfer this in another bowl. Save for later.
Fermentation:
Ferment the batter for 8-10 hours.
Next day:
The next day, transfer the water of grinder washed water into another glass. Save the thick batter for later use.
Check the batter, a well fermented batter will have risen slightly and shows tiny bubbles when you mix it. Add the saved thick water and mix well. Add water if required to adjust the consistency.
Heat a iron cast tawa. Apply little oil on the surface. Pour the batter onto the tawa and spread it thin or thick as desired. You need to roast it on both the sides for perfect dosa. Add oil/ghee and cook for a minute on medium flame. Cook the dosa on medium flame for the best results. Wait patiently, as removing the dosa too soon may cause it to break. Flip it and cook the other side for about 30 seconds.
Hinga chutney is a perfect match chutney for this dosa.
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