" My husband is one of the biggest dosa fans - his cousins call him - Dose veera in kannada which means dosa champion. And this was one of the first recipes that I learnt. I particularly remember this time when we were in Paris,it was the last leg of our tour and it had been days since we had eaten Indian food and all that was on my husband's mind was dosa. Now the french are known for their savory crepes which you can say is Dosa's step-sister. And trust me when we found a creperia we were so happy and gobbled them up like little kids. Although crepes are made with flour and have some cheesy stuffing normally, we do enjoy it quite a bit. And when you are in a foreign-land , anything that seems remotely Indian is welcome to your tummy."
- 3 cups Idli Rice
- 1/2 tsp methi seeds/fenugreek seeds
- 1 tsp chana dal /kadlebele
- 1 cup Urad dal
- Salt (per taste)
- Wash and soak the rice ,methi, chana dal in a bowl . Soak the urad dal in water separately. Leave it for about 6 hours.
- Wash the urad properly with water. Grind using mixer/grinder. Add water slowly increasing by 1/2 a cup till you get the desired consistency. You should not add too much water to urad while grinding.
- After urad dal gets a smooth consistency, drain the water from the soaked rice and add it to the grinder and grind it till it has a smooth paste like consistency.
- Add salt and leave it overnight for fermenting. By morning the dosa batter should have fluffed up and risen.
- The batter shouldn't be too thick ,otherwise it will be difficult to make the dosa. Add water to bring it to the desired consistency. Once the batter is fermented, do not keep it outside,refrigerate it. You can make dosa batter for a week and keep.
- Pour the batter onto a griddle with a circular motion from the bottom of a round soup spoon,going inside out. Put a few drop of oil onto the dosa. Cover it with a lid and leave it for a few seconds until it is done. Flip it over and cook again for a few seconds.