Plain dosa

We have never really tried to make dosa at home, because everyone (read: mom) said it was quite difficult.  But during the lockdown I looked up many recipes in youtube, and some worked out great. I just want o save it here for memory. 

Ingredients:

Rice

Black dal with cover taken out (chhanta dal)

A spoon of. Methi

Two spoon of chiura (beaten rice)

Half a spoon of salt

Method:

Soak one cup of dal, a poon of methi and 2 spoons of chiura together.

Soak two cups of rice separately. The cup can be any size, but same cup should be used to measure everything. Make cup size according to how much batter you want: small cup for less batter and big cup for more batter. 

Soak them overnight or at least few hours.

Grind the dal mixture. Then grind the rice mixture. Put the two mixtures together. Add some salt and leave to ferment overnight (in Kathmandu). If it’s summery and the fermentation is quicker, a few hours should do. 

When the batter is ready, heat some oil in a flat pan. Add the batter until it makes a flat pancake. Some people spread the better evenly with their dadu, Making a circular pattern and the dosa comes out very thin too. I tried this and did not succeed. Anyhow, just pouring batter so that it covers the pan works too. 

Cook is low flame, and try peeking at the bottom to see if it’s brown. When its brown, coax it out from he pan carefully. It might splinter. Dosa is coked only on one side. So make sure it’s done before you take it out from the pan. 

Enjoy with peanut or coconut chutney.