Plain Dosa

Plain Dosa which is a simple dosa with rice and urad daal as main ingredients, is light on the stomach, easy to digest and has high carbohydrate and protein. This is again, a popular snack down south.

Plain Dosa with Coconut Chutney

My mother used to make plain dosa with more urad daal and she never used to ferment the batter for more than 2 hours. She took care even to soak the urad daal and rice separately, so that the soaking timings are adjusted individually and the urad doesn't emanate that distinct odour by the delay. 2 hours for the daal and 4 hours for the rice was the standard those days!

The absence of fridge was the main reason for following the rule. Dosas were prepared in heaps and the batter used to be completely exhausted at one go so that dosas don't turn sour. I don't remember whether she used to add fenugreek as an ingredient but fenugreek definitely gives that divine aroma when the dosa gets roasted!

Ingredients:
Raw Rice - 3 Cups
Urad Daal - 1 Cup
Fenugreek(Methi) - 1 Tsp
Salt - To taste
Oil/melted ghee - For roasting

Plain Dosa with Chicken Curry

Method:
Wash and soak rice, urad daal and methi for 4-6 hours.
Grind to a fine batter with grinder or a good mixer.
Batter should be of pouring consistency , not thick or watery.
Add salt to taste.
Heat a nonstick tawa, sprinkle little water, wipe with a brush or cloth and pour one ladle of the batter.
Spread evenly, cover with a dome lid and cook till the dosa starts to develop tiny craters all over.
Pour one teaspoon oil/melted ghee on the edge, tilt the tawa side to side all around so that the oil seeps into the bottom of the dosa evenly.
As the dosa starts to turn golden brown and the edge starts to get crisp, carefully losen the dosa with a flat ladle and turn the dosa over to roast on the other side.
After 1 min, turn over again, fold into half moon shape and serve with chutney, sambar or curry of your choice.
Those who want the dosa to be crisp on the outside and soft inside may roast the dosa only on one side.