Dosai / Dosa is a traditional all time food in South Indian households, a crispy pan cake type, that is popular throughout India and neighboring countries. These Dosai’s are usually half feet in diameter @ homes and are available upto 8 feet.
Servings: 4 Persons
Soak rice & dal in water both in different containers for an hour.
Drain dal & fenugreek from water. Grind using Electric Mixer / Grinder to a smooth paste. Sprinkle water now & then. When ready pour it in a big container.
Drain rice from water. Grind using Electric Mixer / Grinder to a coarse paste (like sooji/rava). Sprinkle water now & then. When ready pour it in a big container containing dal batter.
Mix salt, using clean hands. (Using hand will ferment the batter better)
Store in a warm place, overnight. (Let the container be big enough, as the fermentation process will increase batter)
Mix the batter well, if thick, slightly add water.
Heat the Dosai Griddle/Pan.
Greece the dosai pan with oil.
Pour 1 scoop of batter on the pan, and flatten it.
Sprinkle Ghee or Oil, on the dosai.
Turn it around and reduce the flame.
When Crisp, remove from the pan.