Dosa - Indian Savory Crepe

Dosa or Dhosai, is a fermented pancake made from ground rice and black lentil (urad dhal) It is a common breakfast dish and street food. It is served with sambar (lentil curry) or dips like coconut chutney, milagai podi (fried dry chilles, dal, asofetida, salt.

Variations of dosa include paper dosa, thosai filled with  eggs and onions, cheese, or even stuffed with a spiced vegetable mix called masala., cone dosa, Uttapam (thick round dosa) or just spiced mashed potatoes.              

 

Ingredients and Methods To Make a Crispy 
2 cups of uncooked rice
A handful of poha
1 cup Urud Dhal
1 tsp Methi Seeds (fenugreek seeds)
Salt to taste ¼ cup channa dal ( for color)

Method

Soak rice with poha and channa dhal  and urid dhal with fenugreek  separately overnight - minimum 12 hours.

Drain and Grind them separately.

Grind to a fine thick consistency by adding minimum amount of water. Add salt and mix well

Cover and leave to ferment overnight in a warm place.

Place the griddle or wide frying pan on medium fire and when hot, smear some .

Pour a spoonful of batter with the large rounded spoon or ladle on to the griddle and spread the batter evenly with the back of this  spoon  to a circular pancake form.  Pour some olive oil on the thosai and cover.

When bubbles appear and top surface appears done, remove and serve with sambar , chutney etc..

More information on Dhosa can be found at http://en.wikipedia.org/wiki/Dosa

Coconut Chutney
1 cup grated coconut
a little tamarind ball
dried red chiles 5
salt
2 tbps channa dhal
2 small onions
1 small piece of ginger


Tempering

1 1/2 tsp of mustard seeds
1 1/2 urad seedsdried chiles
2 Curry leavesa pinch of asofetida




Put the first 5 ingredients into a blender and blend them into a fine paste. Then add the onions, ginger and grind them for a second or so.






Tempering:  Heat oil in a small pan. Add the mustard seeds. When they splutter, add the mustard  seeds and urad dal. Fry till the urad dal till it becomes brown. Then add the curry leaves, red chili and asafoetida. Fry for a minute. Immediately pour the tempering on the coconut chutney.