Plain Dosa

Dosas are my favorite! Being from south India we were brought up with Idlis and Dosas from our childhood years. It has suchhh an amazing taste that i have never even felt the term of boredum when it comes to dosas with sambhar, especially when it is prepared by my mom!!!!  

Dosas go so well with side dishes like sambhar, idly podi and a variety of chutnys. When you prepare dosa with a bit more of oil and cook it for some time longer than the regular dosas (these are called as murugal dosa), we need not even think about a side dish! There are even so many varieties of dosas, to name a few onion dosa, tomato dosa, carrot dosa, masala dosa,peas masala dosa, paneer masala dosa, rava dosa, dal dosa(Adai), green gram dosa(Pesarattu), corn dosa, ragi dosa, wheat dosa  etc... and there is a softer version of  dosas which are called as "uthappam" and again in the uthappam we have onion uthappam, tomato uthappam, carrot uthappam, paneer uthappam, etc... and. I can keep on writing about dosas endlessly.

 My earliest of the memories about dosas goes to my school days. When we come running from the school in the eve, mom will be preparing crispy dosas even as we enter the front door and the aroma of the dosa is incomparable. We will jst go ahead and stuff in 3 or 4 dosas at a time, never mind how much ever space we have in our stomach and then go to play :-). Anyone can prepare the dosa when given the batter, but to get a perfect one, makes an expert. My mom can prepare crispy crunchy dosas with the dosa batter and with the same batter soft uthappams with lots of small holes in it. That's something soo wonderful!!!

Cheers to the people who love Dosa!!!

Ingredients:
Idly rice                1 1/2 cups
Par boiled rice      1/2 cup
Urud dal               3/4 cup
Fenugreek            1/4 tsp
Boiled rice            1 hand full
Salt

Preparation...
Clean and soak the rice along with fenugreek and urud dal for 6 hours.
Grind everything along with a hand full of boiled rice and enough water to a smooth paste.
Add salt and let it ferment over night.
Now before preparing the dosas, add 1/2 cup of water to the batter and mix well.
Take a ladle full of batter and spread it in a circular motion on the hot tawa and sprinkle oil or ghee and simmer the flame.
Turn over and cook the other side.

Serve the dosas hot with sambhar and variety of chutnys.

For Thin Crispy dosa:
Take just half a ladle full of batter and spread it real thin on the tawa and follow the same procedures as given above.

For soft Uthappam:
Take a ladle full of batter and pour on the tawa, don't spread it much. Sprinkle oil or ghee and simmer the flame for a min and turn over and cook so the batter on the top gets cooked.

Note:
Fermented batter can be stored in the fridge for a week's time. If left out at room temp, batter will get sour.