This southern Indian pancakes will get you and any children around you craving for more. Pancakes are not scarce to come by and are a common thing to prepare in many cultures. The Dosa is a special variety of pancakes that are crispy and savoury. Made from rice, with some seeds to spice up, this is a special type that you would want to experiment.
Some prefer to add eggs to this variety, others do this without eggs, this variety, in particular, does not have eggs. Try it without eggs and then you will be preparing a raw Indian dosa!
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Dosa
Print RecipeIngredients
- 3 cups of rice
- 1 cup urad dal (split, skinless black gram)
- 3/4 teaspoon fenugreek seeds
- Salt, to taste
- Ghee (or vegetable, canola, or sunflower oil)
Instructions
- To begin with, wash neatly your rice and urad dal and then add the fenugreek, this mixture is to be soaked in a pot or bowl with enough water and allowed to stay undisturbed overnight.
- Next day, get the mixture out of the water and blend smoothly into a paste.
- Now, get the paste into a bowl and beat it well, it should be so well done that when a spoon is dipped, it will barely coat it.
- This paste should now be stored in a dark warm place for between twelve to twenty-four hours, please add salt to taste before storage. This will allow fermentation to take place. It will also thicken more and be fully ready for Dosa.
- You are now ready to fry Dosa! Get your culinary equipment ready: Saucepan, Spatula, Tissue paper, Ladle, and a Basting Brush.
- To begin the fry, put your pan on fire (the fire should be moderate). Oil the pan moderately, it should barely be seen, do this with, use the tissue paper, dip it in the oil and then rub the pan with it.
- Now, scoop a little of the mixture (a batter) and pour it into the centre of the pan to begin the frying. Spread it carefully to the other parts of the pan by moving the pan in a circular motion, this will give you the right circle shape the diameter of your pan.
- Once the dosa is frying in the pan, you can with your brush spread the ghee over the dosa, to do this effectively, lift the pan and then create some space around the edges of the dosa.
- Fry for just one minute and then flip it over, the bottom after flipped should look golden brown!
- Now fry the other side, some prefer to spread some more ghee over the other side that has been flipped.
- After flying for another minute, your dosa is ready!
- Get is out by folding with the spatula beautifully.
- To fry the next, use the tissue paper, dip it in water, squeeze it out and wipe the pan to cool it.