Do you know anybody who doesn't like dosa? Atleast I don't know. I can eat N no. of dosas provided they are off the stove and in my plate. I cannot eat a dosa once it is cold. The same habit is in my both sons. Here is my simple recipe of dosa.
Ingredients:
2 Cups short/long grain rice/sona masoori rice, I used zafrani, I got mine from Costco.
1 cup Urid dal/black gram dal
1/4 cup Chana Dal/Bengal gram dal
1/4 tsp Methi seeds/fenugreek seeds
Salt to taste
Oil
Method:
Soak rice, dals and methi seeds together for atleast 4-5 hours.
After 4-5 hours, grind it to coarse consistency. Pour the batter in a bigger vessel. Mix with hand. No spoons please.
You can add salt at this stage or later while making the dosas.
Let the batter ferment for 8-12 hours depending upon the temperature in your area. At colder places even 18-20 hours.
Heat the dosa tawa/griddle and pour the batter in the center of the tawa and spread it from inside out. Drizzle little oil around the corners.
After a minute, flip the dosa and remove from heat after half a minute.
Serve immediately with sambar/chutney/milagai Podi.
I served mine with onion chutney and coconut-coriander chutney.
Refrigerate the remaining batter in an airtight container.
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