Generally dosa means urad dal dosa. There is no South Indian who doesnt like urad dal dosa. once we learn how to make it , with that batter we can make so many other types of dosas. So to prepare batter for 4 persons for 4days use 250 gms of urad dal .
My mother prefer split, skinned urad dal. But removing its skin is time taking process. So nowadays we prefer polished (without skin) whole urad dal. Dont prefer split one,Because foam doesnt come nicely.
Soak the gram for 6 to 7 hours. Soak rice for 7 to 8 hours. If you have fennugreek seeds soak along with rice. If you had cooked rice add it or rice flakes along with rice while grinding. For dosa use BPT rice or dosa rice.
Ingredients:
uraddal - 1cup
rice -2cups
cooked rice/rice flakes -1tbsp (opt)
fennugreek seeds -1tsp(opt)
fennugreek seeds -1tsp(opt)
salt
oil
water
Procedure:
- soak rice + fennugreek seeds, and urad dal seperately .
- now grind rice along with cooked rice in a grinder preferably into fine paste by adding little water slowly .The paste should not be too loose.
- now grind urad dal into fine paste adding little water.
- mix both rice and urad dal pastes and let it ferment over night.
-next day add salt and water as required and use it.. If left over is there you can store in fridge and use for a weak either for plain dose or any other type of dosa.
- now grind urad dal into fine paste adding little water.
- mix both rice and urad dal pastes and let it ferment over night.
-next day add salt and water as required and use it.. If left over is there you can store in fridge and use for a weak either for plain dose or any other type of dosa.
- the consistency of the batter must be so loose as for any type of dosa.
- heat the frying (dosa pan or flat pan) pan.
- on low flame pour one spoon of batter and spread it as thin as possible .
-spread 1tsp oil on it . cover with lid.
- fry on low flame till it turns golden brown.
-if you want you can fry on second side also.
-if you want you can fry on second side also.
-serve it with any chutney.
Tips:
- if you like soft dosa , fry on medium to high flame.
- if you like crispy one fry on low to high flame
- if you are grinding in wet grinder, after crushing the rice you can add urad dal and grind together into fine paste.
-grind batter little thick as you can use it for different types of tiffins and more over it doesnt turn sour fast.
-you can preserve it in fridge for 7 to 10 days. But in between you have to use(mix) it,to avoid layer formation which you have to remove.
-grind batter little thick as you can use it for different types of tiffins and more over it doesnt turn sour fast.
-you can preserve it in fridge for 7 to 10 days. But in between you have to use(mix) it,to avoid layer formation which you have to remove.
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