Dosa is a South Indian delicacy which is made of rice and black gram.
You can make many kinds of dosa's but iam making simple plain dosa.
Black gram or urad dal or minapappu: 1 cup
Rice : 2 cups
Fenugreek seeds or methi seeds or menthulu: 1/2 tea spoon.
Fenugreek seeds give nice aroma and slightly brownish dosa.
Soak all the above ingredients for 4 hours and grind them to smooth paste in a grinder or a mixer.
Allow it to ferment ( in tropical areas it ferments quickly but in colder areas it takes overnight)
It almost doubles up in size,that's when it's ready to make yummy crispy dosa's.
Once it ferments add salt and required amount of water.
Don't make it too runny or too thick.
once the batter is ready,take batter either in a small bowl or a spoon and spread it evenly over a heated non stick pan,don't rush just continue making circles and drizzle little oil on top and let it cook over medium to high heat.
you can either flip it or cook only on one side either way it tastes good.
You can use a half sliced onion dipped in oil to spread oil evenly over the non stick pan in between your dosa's,it gives you nice flavour and aroma.
You can serve it with any chutney or pickle but it tastes good with peanut chutney.
People who have allergies with peanut chutney they can try with tomato or coconut chutney.
I make different peanut chutney's but here is the most simple yet yummy and spicy one.
Peanuts : 1 cup
Tamarind: Size of a half lemon
Green chillies: 3 - 4 (you can add little less if you don't eat this chilli)
Garlic cloves: 3
Cumin seeds: 1 teaspoon
Salt as per taste
Water 1 - 1.5 cups depending on consistency
TEMPERING:(optional if you don't want to use oil)
Oil: 1 tablespoon
Red chillies whole: 1
Cumin seeds: 1/2 tea spoon
Mustard seeds: 1/2 teaspoon
Curry leaves: 1 - 2 strands
Dry roast peanuts and let them cool and later grind all the ingredients required for grinding and make into a smooth paste.
Now take a pan,add oil and once it heats up add mustard seeds,cumin seeds,red chillies and curry leaves and let all these fry until crispy and add it to the chutney.
And serve it with crispy dosa's.
Don't add salt to the dosa batter before it ferments, add salt after it ferments.
Salt stops or slows fermenting process.
Hope you will enjoy making yummy dosa's please do write to me,I would love to here from you,thank you😊😊