So let's get on with today's post.Dosa/Dose/Dosha is something which features in our menu more than once in a week.It makes for a very filling dinner too.So whenever I come across a new dosa recipe,I am all ears.Saigeetha of Geeth's Daawat recently posted a dosa recipe and I was intrigued.I make a tuppa dose too,following my mil's recipe which comes out delicious,but here was a recipe which used different ingredients and looked great.I tried it the same day and we loved it.
Urad dal - 1/2 cup
Idli rice - 3/4 cup
Maida - 1 1/2 cups
Salt to taste
Ghee - to smear over the dosa (I used a mix of ghee and oil)
Soak the urad dal and rice separately in enough water for 3-4 hours.
Grind both separately and then mix both the batters together.Add enough salt and keep overnight(or for 12 hours)for fermenting.
In a pan mix together maida and 6-8 cups of water without lumps-keep aside overnight.Next day,discard water on top.
Mix together the fermented dal-rice batter and the soaked maida batter.The consistency should be a pouring one-not too thick and not too thin.Add water if required.
Heat a dosa tawa and pour a ladleful of batter.Spread the dosa thinly and smear a tsp of ghee/oil on top.Cover with a lid and cook for a minute.
Flip over and cook the other side too.
Serve hot with coconut chutney.
- If the dosa sticks to the tawa,wipe the tawa with a clean,wet towel and then pour the batter.Covering with a lid helps in cooking the dosa evenly.Keep the flame in high when the dosa is getting cooked and in low when you pour the batter.
- The batter stays fresh for a day in the fridge but more than that it may get sour and the dosa might not taste as delicious.