Dosa/Indian pancake

Dosa-almost everybody loves this south indian dish.This is made out of various lentils such as urad daal or moong daal mixed with rice to give it a crispy texture.The one made with urad daal is more popular which iam sharing here as compared to the moong daal in indians (called pesarratu in telugu).Everybody has there own ratios of daal : rice in their dosas.My ratio is 1 : 1 as it gives me the desired crispyness and taste.

Ingredients :

Urad daal - 1 cup

Rice - 1 cup

Chana daal-1/3 cup

Salt

Oil

Method :

Wash and soak Urad,rice and chana daal together in water overnight or minimum of 5 hrs.

Grind in the blender adding water in between to a thick flowing batter.you can add water later accordingly.

(If you want batter to ferment leave overnight (the usual way) else you can always make dosa with fresh batter and next day anyways you can have the fermented little sour dosas)

Add the salt and mix well.

Heat the pan.

Pour a tsp of oil on the pan and rub a cut onion or wet kitchen towel,removing excess oil.(this is to season the pan and dosa wont stick to your pan)

Pour a ladle full of dosa batter in the middle and go in circles spreading the batter outwards making a round dosa.

Pour a tsp of oil around the edges of dosa and 1/2 tsp on the body of dosa... :)

Let it cook for 5 mins till golden brown and crisp.( good batter will make  the edges to leave the pan by itself indicating dosa is ready)

Take of the dosa with a broad spatula and serve hot with desired chutney or pickle.

Tips :

1. If you can,use separate pans for dosa and chapati,this way dosa doesnt stick to your pan much.

2. You shouldnt wash your dosa pan everytime you cook unless required.

3. If you want to ferment batter dont add salt in the batter,it reduces the fermentation,add salt before 

    making dosa.

    For fermentation,you can put the batter inside the oven for a good rise in batter.(off oven)

4. You can make lots of variations in stuffing for dosas like finely chopped onions,ginger and green  chillies  or grated  carrot for kids or make a simple dry potato curry for masala dosa.Always put the stuffing 2 mins after you spread the batter on the pan so as to save the  crispiness of dosa.

Basic chutney:

Peanuts -1cup

Split chana daal/dalia -1/4cup

Green chillies - 4-6

Tamarind pulp - 1/2 tsp

Salt

Oil

Method:

Heat a pan and dry roast peanuts on medium flame for 15 mins until they turn golden brown(not black, else chutney wil taste bitter).Allow to cool.

In the blender add peanuts,dalia,green chillies,tamarind pulp and make a paste adding little water in between.

Add salt and mix well.

For Tadka :

Mustard seeds - 1/2 tsp

Split urad daal - 1/2 tsp 

Dry red chillies -2-3 broken into halves

Curry Leaves - 2 sprigs

Oil

 

 Heat 3 tsp oil in a pan,add mustard seeds,split urad daal and red chillies.

When the mustard seeds crackle add curry leaves.

Please dont burn the tadka,it wil make the chutney bitter.

Allow the tadka to cool a bit and pour in the chutney and mix well.

(Hot oil cooks the dalia in the chutney making it sticky).

 Enjoy with hot dosa.

For first timers you need little practice to get a perfect dosa but you know once you get it right,this is the easiest breakfast after cereals....:) .

prepare batter and chutney in the night ,keep the chutney in the fridge and the batter on the counter to ferment and next day you have breakfast with little effort as compared to making parathas.

Happy Cooking..!!!