Here is a customary South Indian recipe for dosa:
Fixings:
- 1 cup dosa rice (otherwise called parboiled rice)
- 1/4 cup urad dal (split dark gram dal)
- 1/4 teaspoon fenugreek seeds
- Water for drenching
- Salt to taste
- Oil or ghee for cooking
Guidelines:
1. Flush the dosa rice, urad dal, and fenugreek seeds completely under cool water. Douse them together in enough water for something like 6-8 hours or short-term.
2. In the wake of drenching, channel the water from the rice and dal combination. Move the combination to a blender or wet processor. Add a little water and drudgery to a smooth hitter. The player ought to be somewhat thick and pourable. Mix well and add salt as per your taste
3. Move the player to an enormous bowl. Cover it with a spotless material or top and let it age in a warm spot for around 8-12 hours or until it pairs in volume and turns out to be somewhat effervescent.
4. When the player has matured, give it a delicate mix. In the event that the hitter is excessively thick, you can add a little water to change the consistency.
5. Heat a non-stick dosa tawa (iron) or a level dish over medium intensity. Sprinkle a couple of drops of water on the tawa, and in the event that it sizzles and dissipates rapidly, the tawa is prepared for making dosas.
6. Pour a ladleful of player onto the focal point of the tawa. Utilizing the rear of the scoop, spread the player in a roundabout movement to frame a dainty dosa. Sprinkle a little oil or ghee around the edges of the dosa.
7. Cook the dosa until the edges begin to lift and become brilliant brown. Delicately flip the dosa involving a spatula and cook the opposite side briefly or until it turns fresh and brilliant.
8. Eliminate the dosa from the tawa and serve hot with coconut chutney, sambar, or some other side dish of your decision.
Partake in your hand crafted dosas!
