Wednesday, March 28, 2012

No Ferment Dosa

Even though Idli, Dosa, Uttappam are popular breakfast items, A and I can have them at any meal. I love these foods and make them at least three to four times a month. Of the meals that we eat on weekends, usually one comprises of idlis or dosas. I SO love these foods that even the thought of it makes me hungry sometimes. The only problem is that it takes a whole day just to get the batter ready. But thanks to cousin M, now I can at least make dosas in very little time.

The reasons I love this quick dosa recipe are - it is very simple, and the dosas are very close to regular dosas in taste (especially when dunked in sambar). The recipe calls for soaking the rice and lentils for a few hours and grinding them to a smooth paste, just like any other dosa recipe. But batter can be prepared with as little as 4 hours of soaking the ingredients and dosas can be made as soon as the batter is ready.

Rice and Mixed Lentils Dosa

1/8 cup whole urad dal/split urad dal
1/8 cup toor dal
1/8 cup masoor dal
1/8 cup chana dal
1/8 cup moong dal
1/4 cup white rice
1/4 + 1/8 cup brown rice
1/2 tsp methi (fenugreek seeds)
Salt to taste

1. To make the batter, soak rice and lentils separately for 4 hours or more. You can use all types of dals (lentils) that you have on hand. The amount of rice used in this recipe is same as the total amount of all the lentils together. So if you have a cup of mixed lentils, use a cup of rice. I generally use whatever lentils I have on hand.

2. Once soaked, grind the rice and lentils (together or separately as you prefer) to a smooth paste. Add salt to taste. I have seen that many people add little bit of baking soda or ENO to the instant batters/mixes as it gives the batter some lightness. I normally don't add these to the batter, but you can use it if you want.

3. Now that the batter is ready, heat a griddle and pour a ladleful of batter in the center. Spread the batter from the center of the pan towards its edge in a circular motion.

4. Drizzle a few drops of oil along the side as dosa cooks. Once the batter on top starts looking dry, flip the dosa and let the other side cook. Add little more oil if required.

Serve hot with sambar and potato masala.

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