Jackfruit Seeds Sambar, Mangalore Special

Dosa is the perfect South Indian traditional choice for daily breakfast. A soft spongy dosa can be gulped  in a minute’s time.

Ingredients:

• 1 cup urad dal
• 4 cups rice. (preferably dosa rice)
• 1 spoon fenugreek/methi seeds.
• 2 fists of beaten/flattened rice.
• Salt as per taste.
• Water for grinding.

Dosa Batter Recipe:

• Soak Urad dal for about 4 hours in a vessel.
• In another vessel soak rice and methi seeds.
• Flattened rice makes the dosa batter soft and spongy. Just one or two fists is sufficient. If you opt for thick beatened rice, then soak it along with the rice. You can also use the thin ones. For thin beaten rice soaking is not required. Just wet it and add it along with the rice before grinding.

• Grind/blend urad dal until it becomes a fine paste.
• Now, grind dosa rice, methi seeds and beaten rice all together. (It is better if urad is grinded separately alone.) 

• Mix the batter well. Also add salt to the batter and mix well.

• Allow the batter over night for forming of yeast. The batter is ready for using the next morning. If you observe closely, the batter would look bulged and expanded due to yeast formation. This makes the dosa softer and tastier.

• Spread the batter on a hot pan and bake over low flame. Serve hot dosa with chutney and sambar.

The taste differs with the kind of pan/tava that you are using. Dosa baked on an iron pan is tastier and the most traditional way of baking dosa.

Happy dosa making.

  

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Also read: 

Jackfruit Seeds Sambar, Mangalore Special 

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