I have spent my childhood days in Gujarat. I still remember the days when my friends always comes over to have the soft idlis and dosas my mom makes. Many years have passed, yet the taste still tingles in their mind.
We have moved down to south and my friend misses the south Indian cuisine.
Dosa is one of the most common breakfast in south India. Normally it is eaten with sambar, tomato chutney and or Coconut Chutney but goes very well with chicken curry or other non veg also.
The crispiness of the dosa depends on the way you like to have them. some of them like to have them very thin like paper also know as paper dosa. And some of them like to have it little thick and is known as set dosa.
The flavor of dosa is different in each of the south Indian dosa. Karnataka, Kerala and Tamilnadu as different types of dosa. Tamilnadu and Kerala have similar ones, while the Karnataka is a different flavor. I have jotted down the Kerala style dosa recipe which has been made and perfected by my mom with lot of care and love. Id say, love is the important ingredient for any dish that makes it special.
I am posting this recipe specially for my friend.
Ingredients:
- Raw rice ( idli rice) - 2 cups
- Urad dal - 1/2 cup
- Poha - 1 cup
- Fenugreek seeds - 1/2 tsp
- water
- salt
- Ghee
Method:
1. Soak the urad dal and fenugreek seeds in water for about 5 hrs.
2. Soak the rice and poha in water for 5 hrs.( you can soak poha for 1 hour also)
3.In a mixer / mixer grinder combine urad dal and fenugreek seeds and grind with little water( about 3 tbsp water, but it should not be fully immersed in water)
4. Similarly combine the rice and poha and grind it in a mixer. keep on adding little water when ever you feel that the mixer is making some different noise. Mix as little water as possible. Keep grinding until the batter is smooth without many particles. (Rub it in fingers to see how smooth they have become)
5. Pour the batter into a big bowl and mix the batter (if it was grinded in batches).
6. Keep the batter covered for 7 to 8 hrs. The batter will rise so make sure that there is enough space in bowl for it t rise.
7. In a small bowl takes few scoops of the batter and add in some water to make the consistency thin.
8.Heat the griddle/non stick pan, apply oil on the surface. pour the batter, with the help of the spoon(heavily curved spoon) make concentric circles ( do not give lot pressure on the spoon, do it lightly).
9. cover the girdle with a lid,after about a minute when open the lid you will find the dosa becoming golden brown in color, add some ghee on the surface of the dosa.
Dosa is ready to be served.
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