About Dosa:Dosa ( Tamil: தோசை), also called Chatamari in Newari, is afermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian statesKarnataka, Andhra Pradesh, Tamil Nadu and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia andSingapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and lentils, it is gluten-free and contains protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits.
A mixture of rice and urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment. Sometimes a few fenugreek seeds are added to the rice-dal mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosa, or semolina for a rava dosa.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap.
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint orcoriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
Ingredients:Parboiled Rice - 3 Cups
Raw Rice - 1 cup
urdhal - 1 Cup
Salt - To taste
- Soak the rice and urdhal separately in water for 2 hours
- Grind the urdhal first in grinder by adding water little by little and grind it atleast for 20 mins
- Then take the urdhal batter in a separate vessel and add the drained rice to the grinder and grind it till it comes to a soft batter
- Finally mix the both batters and add the salt and keep it separately for atleast 12 hours for the batter to undergo fermentation
- Dosai Batter is ready for use. We can use the dosai batter even if it is not fermented.
- Best sidedishes for dosa are chutneys , Milagai Podi(gun powder) ,sambar.