Dosa

Dosa is an integral part of any South Indian menu. There are hundreds of variations of dosa, simplest ones that can be made from just rice or sooji and hugely popular dosa, the Masala dosa which has red chilly and garlic paste spread on it while it is cooked and served with spicy potato. My favorite is the rupai doas (translates to Rupee dosa) which was made at home when I was a kid, its a no brainer, just small dosas the size of a rupee coin when there was very little batter left.


Here's what you'll need:
Rice - 2 cups
Urad dal - 1/2 cup
Chana dal - 1/4 cup
Methi seeds - 1/4 tsp (dosa turns bitter if extra methi seeds are added)
Salt to taste
Oil - 2-4 tbsp

Wash and soak all the above ingredients for 3-4 hours and grind to a smooth paste adding water as needed. Add salt and mix well. Let it ferment overnight. In cooler climate, the batter will not ferment overnight, heat the oven at 350F for 2-3 minutes and then put the batter in the oven.

Using a ladle pour the batter over a hot griddle and spread the batter to a circle. After dosa cooks flip it and cook the other side. Apply oil as necessary.

You can serve dosas with spicy potato or chutney.