Saturday, August 28, 2010

Sada Dosa


3/4 cup of parboiled rice (also labeled Idli rice in Indian stores)
3/4 cup of medium grain rice
1/2 cup whole black gram (urad dal, skinned)
1/2 tsp Fenugreek seeds (methi)
salt to taste (start from 1-1/2 tsp)


Soak the Black gram and Fenugreek together in a bowl and the rice separately in another bowl for at least 3 hours.You can either use your Mixie or the wet grinder to grind the Dosa Batter. I have a table top grinder which I use for making these goodies. You can also see the Idli recipe to see the Idli batter making process. First grind the Rice Grind it to a paste. Even after grinding for long time, you might see that the batter is little coarse. No panic! Perfectly normal. As long as its ground well its fine. Pour the batter into a large bowl Next add the Black gram and the fenugreek to the wet grinder. No need to clean the grinder/mixie in the middle.Grind this into a smooth batter. Unlike the rice batter, this ones gets a velvety smoothness.Add this batter to the rice batter.Add salt and mix well with your clean hands. Of course you can use a ladle, but the heat from your hands helps the yeast action to work well when you ferment this batter overnight.Set this aside to ferment overnight. Thanks to lack of humidity and cold in the place I live, I place this in my Oven. It does not overflow but it sure rises well.Next day, mix the batter well. Place a iron skillet/ non stick skillet, grease with little oil. I use a cut onion to spread the oil – this prevents the batter from sticking.Drop a ladle of batter Spread it around into a thin crepe-let it cook for 2-3 minutes until you see the edges turning up. You will be easily able to place a spatula under it. Also if you have spread it thinly, you will be able to see the bottom cooked when you start seeing reddish-brownish color from the surface.Turn and cook for another 1-2 min.Fold and serve hot. These are best served as soon as they are made. The number of side dishes enjoyed along with this is myriad. Enjoy it with Coconut Chutney, Tomato Chutney, Onion Chutney or Spiced Idli Powder mixed with little oil.


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