To make dosa batter, you will need to soak 3 cups of rice and 1 cup of urad dal (split black lentils) in water separately for at least 4 hours. After soaking, grind the rice and dal separately to a fine consistency using a wet grinder or a blender. Mix the ground rice and dal together in a large container. Allow the batter to ferment overnight or for at least 8-10 hours in a warm place. Once the batter has fermented add salt to taste. Usually we make idlies with this batter on first day and on second day we use to make dosas. For karam dosa, mix pickle with little bit of water and batter, in a small container. Keep it aside.
Pour dosas, and once cooked, then break an egg and pour. Cook for half minute, turn again and cook for half minute or less until done. Serve with chutney.
Tip from Grandma - for idlies, do not mix too much. Let it have some bubbles in it after fermenting. For crispy dosas, mix well so that there are no bubbles.
Comments
Post a Comment