1. Soak the washed rice and dal separately for 4 hours.
2. Grind to a fine paste separately, adding little water at a time .
3. Mix the two well and add salt.
4. The mixture should be like pancake batter.
5. Cover and keep aside for 12-16 hours in a warm place to ferment.
6. The batter will be full of tiny bubbles.
7. Prepare the griddle by heating and rubbing it with halved onion with a bit of oil to moisten. take batter in a ladle.
8. Spread in a circular motion until the batter is spread thinly and evenly .
9. Dribble a teaspoon of oil on the dosa, spread quickly.
10. Cover and cook for about 2 minutes. or till dosa is golden brown at the bottom
11. Lift and turn dosa over, Cook till light brown on the other side.
12. Can be served with chutney & sambhar.

 

My tips to make the finest dosas To make crispy dosas, use more of rice and less of urad dal in the batter. To make thin dosas, pour the batter in the centre with the help of a deep ladle and then move outwards in circles. NEVER thin the portion you have already spread out because this tends to make the dosa thick by not letting little holes from forming on the surface of the dosa . This requires practice. Dosa is a dish which is very common in kerala usually had for breakfast with sambar or spicy coconut chutney.

NOTE - Dosa is made without egg, white flour or leavening agent, it ferments naturally and its best when served Hot and crisp.

 

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