DOSA
150 grams urad dal (black gram lentil)
300 grams idli rice
800 ml water
1 teaspoon salt
Sesame Oil for cooking
Place the rice and the urad dal in separate bowls. Add 300 ml of the water to the urad dal. Add the rest of the water to the rice. Leave the dal and the rice to soak for at least 12 hours.
Grind the rice first.
Place the soaked rice in the food processor or blender with the water it has been soaked in, grinding until smooth, adding a little more water if necessary.
When the rice paste has a very slightly grainy texture, it is ready. Remove from the blender and set aside until the urad dal paste is ready.
Place the soaked urad dal in the food processor or blender next. Grind it until it turns into a smooth paste; you will need to add a little water from time to time.
Combine the urad dal paste and the rice paste with the salt to make a runny batter. Leave to stand in a warm place for 8 hours or over night; as it ferments it becomes thicker and develops bubbles. Leave the mixture now and do not stir it .
When you are ready to cook the dosa, heat a heavy frying pan or griddle to medium heat and grease lightly with an oiled onion cut in half. The batter should be of a thick, pouring consistency. With a long metal spoon mix the batter just enough so that it attains that consistency. Drop one ladle of batter (about 3 tablespoons) onto the pan. Using the back of the ladle, very gently swirl the batter from the centre towards the outside to make a thin, crepe-like dosa.
Cook over a medium heat until the edges of the dosa start to lift (1-3 minutes). Brush very lightly with oil and turn it over: if you try and turn it over too soon before it has started to set, the dosa will break. Cook until golden brown. Serve at once.
150 grams urad dal (black gram lentil)
300 grams idli rice
800 ml water
1 teaspoon salt
Sesame Oil for cooking
Place the rice and the urad dal in separate bowls. Add 300 ml of the water to the urad dal. Add the rest of the water to the rice. Leave the dal and the rice to soak for at least 12 hours.
Grind the rice first.
Place the soaked rice in the food processor or blender with the water it has been soaked in, grinding until smooth, adding a little more water if necessary.
When the rice paste has a very slightly grainy texture, it is ready. Remove from the blender and set aside until the urad dal paste is ready.
Place the soaked urad dal in the food processor or blender next. Grind it until it turns into a smooth paste; you will need to add a little water from time to time.
Combine the urad dal paste and the rice paste with the salt to make a runny batter. Leave to stand in a warm place for 8 hours or over night; as it ferments it becomes thicker and develops bubbles. Leave the mixture now and do not stir it .
When you are ready to cook the dosa, heat a heavy frying pan or griddle to medium heat and grease lightly with an oiled onion cut in half. The batter should be of a thick, pouring consistency. With a long metal spoon mix the batter just enough so that it attains that consistency. Drop one ladle of batter (about 3 tablespoons) onto the pan. Using the back of the ladle, very gently swirl the batter from the centre towards the outside to make a thin, crepe-like dosa.
Cook over a medium heat until the edges of the dosa start to lift (1-3 minutes). Brush very lightly with oil and turn it over: if you try and turn it over too soon before it has started to set, the dosa will break. Cook until golden brown. Serve at once.