South-India's famous breakfast : Sada dosa & chutney

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.

Appam with coconut milk

We all love appam for breakfast. Yes, yes I know it becomes heavy with the sweetened coconut milk, but who cares? Normally on weekends we eat this as breakfast and again go to sleep. Its the magical effect of hot appams & the coconut milk. Here is the recipe,

You will need
1 Cup any rice like Sona masoori never take basamati rice
1/2 Cup Idli rice
1/4 Cup Urad Dal
1/2 tsp Methi(Fenugreek seeds)
Salt
Pinch of Baking Soda
Coconut/Coconut Milk
Sugar

What will you do

Soak both the rice varieties, dal & methi for 4-5 hours. Grind to a fine paste. Add salt. Set aside for fermenting.

Next morning, add a pinch of baking soda some water so that the water will be little runny. Apply a drop of ghee to the appam chatti. Heat the appam chatti. Pour the batter in centre & rotate the kadhai. If you do not have appam chatti, you can use small kadhai. The appam should be soft in the center & paper thin on the sides.

Grind the coconut & extract milk. Add sugar to sweeten the milk according to your taste.

Serve the hot appam with the sweet coconut milk. Eat and go back to sleep.



I am sending this to Padma's "Dosa Corner" and Srilekha's "EFM Theme - Breakfast Series".