Dosa/Masala dosa/Pan cakes

Dosa’s and Idli’s are South Indian traditional breakfast. This savory pancake is very popular throughout India and now it is available worldwide. To prepare the batter soaked rice and black lentils are ground to fine smooth paste and allowed to ferment overnight or 8 hours and then goes to the oil coated skillet and roasted till brown in color based on personal preference.

          It is served with chutney/dips and sambhar(Stew/curry). Grinding stone was used in the olden days to prepare the batter that which reassured the love and humble efforts of my grandma and great grandma, gone are the day! They are crispy, soft and goes well with chutney. For Fluffy, soft idli recipe kindly click on the link http://gofoodieworld.blogspot.in/2015/01/idlithatte-idliplate-idli.html

                 

Ingredients:

3 cups Sona Masuri/Parboiled rice

1/2 cup black lentils/urad dal

½ cup flattened rice

2 tbsp fenugreek seeds

3 tbsp chana dal/yellow lentils

Oil

Salt to taste

Directions:

Step 1: Soak rice and flattened rice together, in another bowl soak black lentils, chana dal and fenugreek seeds for 4-6 hours. Drain out the excess water from lentils and keep that water aside for later use.

Step 2: Drain out the excess water from rice and start grinding using the drained water as required, add few tbsp at a time. Batter should be soft and smooth to touch it with finger tips should feel paste like and medium consistency, transfer the batter. Repeat the same for lentils and fenugreek and pour it to rice batter. Mix (don’t over stir) and allow it to ferment overnight.

Step 3: Keep it in a warm place or use ¼ tsp of baking soda if batter hasn’t risen. Add salt and give quick stir and you are ready to go.

Step 4: Heat skillet/non stick tawa, spread a tsp of oil on the tawa.Now pour a ladle full of batter in the center of tawa and spread over moving in circular motion. It shouldn’t be spread too thick, spread a tsp of oil around the edge and on top of dosa, once the edges start to turn brown and the batter dries up transfer to the serving plate. Serve hot with chutney/potato curry/pickles/sambhar

Note
It may be flipped and cooked from other side as well.