This is my first post in my new blog and I would like to start it with a dish I love the most – Dosa!!! I can have it anytime of the day and I can never say no to Dosa even on a full stomach..A nice, crispy dosa with a soft and fluffy inside can make me go weak in my knees, forget my ambitious diet plans and my anger. I dont even have to look at the menu when I visit any South-Indian restaurant. It will always be, you guessed it, Dosa!. Even though my mom makes wonderful dosas, the Dosas served at the restaurants occupy a special place in my heart. How much ever I tried, I couldnt replicate the kind of dosaas they serve in the Udipi and the Saravana Bhavan chains. I was constantly in search for the elusive recipe.
My prayers were answered in this month’s issue of a local community magazine here in Bahrain -Salaam Bahrain. The issue carried an exclusive feature on Masala Dosa. Alongwith some interesting facts on Masala Dosa, a recipe for the dosa batter was also given. The recipe was quite different from the usual recipes and I tried out immediately with fantastic results. The moment I had one bite of the dosa, I felt a sense of achievement and the recipe was too good not to share.
Idli rice or parboiled rice 2 cups
Skinned Urid dal 1/2 cup
Fenugreek seeds 1/2 teaspoon
Poha ( Beaten rice) 1/4 cup
Cooked rice 1/4 cup
Sugar 2 teaspoons
Salt 1 tablespoon or to taste
Chana Dal (yellow split peas) one handful
- Soak the par-boiled rice, fenugreek seeds, poha, cooked rice, chana dal together in water in a big vessel overnite
- Soak the Urid dal separately overnite.
- Grind the contents from both the vessels separately and mix them by hand.
- Add sugar and salt and keep the mixture for 6-7 hours before making dosas.
This batter yields the best dosas and I am pretty sure that once you have had this , you will never go for the restaurant-made dosas again.