Dosa - tips and tricks
2 cup sona masuri rice
2 cup idli rice (parboiled rice)
1 cup urad dal (minapappu)(husk less)
1 teaspoon methi seeds (fenugreek seeds)
Salt per taste
MethodWash the urad dal and rice thoroughly. Soak the rice, dal and methi seeds for 12 hrs in separate bowls in clean water. Later we use the urad dal soaked water for grinding.This will help in the fermentation process.
In a grinder or mixer jar take the urad dal, methi seeds and grind to a smooth paste by adding urad dal soaked water. Grind in separate batches if needed. Take the urad dal batter into a bowl and keep aside.
Now grind the rice to a smooth paste as well using the urad dal soaked water. Dump the rice batter into the urad dal batter. Add salt and mix thoroughly so that all the batters are well incorporated.
Make sure the size of the bowl is alteast 2 to 3 times larger than the batter itself.
If done right, by next morning the batter will raise double in volume.
Take the dosa batter out and give it a good stir. Take the required amount of batter for making dosas and stick the rest in the refrigerator.
Add little water to get the required consistency, add tsp of sugar for 1 cup of batter. Adding sugar will give the golden brown color to the dosas.
Make an onion into two halves. Heat the tawa, rub with halved onion real quick, pour ladle full of batter on the tawa and spread it from the center with a ladle to form a round shape.
Rub the tawa with onion, sprinkle little water and let the water evaporate. Then repeat the process of spooning the batter and so on..
This is the basic process. You can dress up your dosa as you like...