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Dosa is on the menu today with this crispy restaurant style dosa recipe. Dosa, a delectable crepe made from rice and urad daal, can be had plain or as “Masala Dosa” with the addition of Potato Masala. Be sure to also check out our recipes for Potato Masala, Sambhar, Coconut Chutney and Dry Chutney Powder to make a complete meal.

Soak Time: Overnight or at least 8 hours
Fermenting Time: 8 – 24 hours (depending on climate)
Prep Time: 30 minutes
Serves: Approx a family of 4-6

Ingredients:

Long Grain Rice – 2 cups
Ponni Parboiled Rice- 1/2 cup (If you cannot find this, leave it out and reduce the amount of water needed to grind rice)
Urad Daal – 1 cup
Chana Daal – 2 Tbsp
Methi (Fenugreek Seeds) – 1 tsp
Water – approx 1 1/4 cups to grind daals
Water – approx 1 cup to grind rice
Salt – 1 1/2 tsp or to taste
Baking Soda – pinch
Oil – for griddle frying

Method:

1. Combine Long Grain Rice and Ponni Rice, wash until water runs clear and soak in ample water (minimum 8 hours or overnight).
2. Combine Urad Daal, Chana Daal and Methi, wash until water runs clear and soak in ample water, separately from rice (minimum 8 hours or overnight).
3. Drain water from both Rice and Daals, keeping the two separate.
4. Add Daals in a grinder and using approx 1 1/4 cups of Water (added little at a time), grind to a smooth paste.
5. Remove Daal paste into a large container with lid, leaving approx 1/2 cup paste inside grinder.
6. Add Rice and grind to a smooth paste using approx 1 cup Water (added little at a time). Rice will still seem a little gritty after grinding.
7. Add Rice paste to the Daal Paste, add Uniodized Salt and mix well. (Note: If using Iodized Salt, wait until after fermentation to add salt).
8. Cover and keep container in a warm place to ferment the batter (minimum overnight or up to 24 hours, depending on climate).
9. Once fermented, gently mix the batter.
10. When ready to make Dosa, remove a few scoops of the batter into a smaller bowl and add just a pinch of Baking Soda. Mix well.
11. Preheat a seasoned pan, drizzle a few drops of oil and wipe off with a paper towl.
12. Depending on the size of the pan (skillet), drop a small ladle full of batter in the center of the pan. Using the flat back of the ladle or the flat back of a steel bowl, spread the batter outward in a circular motion. Dosa should be spread thin.
13. When the wet look of the batter is gone, drizzle a little Oil onto the dosa.
14. When brown spots are seen coming through the dosa, loosen the edges and roll the dosa.
15. For Masala Dosa, after drizzling Oil, sprinkle Dry Chutney Powder over dosa and place Potato Masala along the center of the dosa. Loosen the edges and roll the dosa.
16. Serve immediately with Sambhar and Coconut Chutney.

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