Dosas you all must have tried these yummy, crispy and flavorful dish. I so like dosas that I can have them for breakfast, lunch or dinner seriously. I often make them at home as it simple (once you get the trick of making these crispy dosas I am sure you gonna make them almost everyday…:-D.
Dosas are famous staple food of Southern part of India. It needs little preparation and the main step here is to ferment the batter. The process of making of batter I will share with you guys below. Once the batter is fermented you can make these crispy dosa and enjoy them with Sambhar and Potato onion masala and coconut coriander chutney.
I have already shared the recipe of Sambhar in the blog. Please check. So let’s start with the ingredients and the process of making dosa.
FOR THE DOSA BATTER:
- 2 cups short-grain rice
- ½ cup urad dal (split husked black lentils)
- 1 teaspoon fenugreek seeds
- ½ teaspoon salt
- Vegetable oil, for frying
FOR THE POTATO FILLING:
- 3 tablespoons ghee or vegetable oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 small dried hot red peppers
- 1 medium onion, diced
- ½ teaspoon salt
- ½ teaspoon turmeric
- Pinch of asafetida
- 6 to 8 curry leaves
- 2 small green chiles, finely chopped
- 1 ½ pounds yellow-fleshed potatoes, boiled, peeled and grated
- ½ cup roughly chopped cilantro
For making Dosa Batter
- Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
- Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.
- Mix grind dal and rice together in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. (the batter should not be very thick or very thin). Cover bowl with a plastic wrap and set it aside in a warm place for fermentation. Once the bater is fermented you can some bubbles on the surface. Stir in the salt.
- You can use the batter straight away or refrigerate for later use. (Adjust the consistency )
For making potato filling:
- Add ghee in a pan over medium heat. When ghee is hot add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, green chillies . Stir to coat and let sizzle for 1 minute.
- Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash the potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature.
For Making Dosas
- To make dosas, set a griddle over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top.
- Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle.
- Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape.
- You can even make plain dosas and serve the masala alongside the dosa.
- Enjoy dosas.