Dosa, a fermented crepe made from rice and lentil is a South Indian staple. Few simple ingredients and some time to ferment is all that is required to make these crispy dosas. What started as a staple food somewhere in Southern India, spread across the country and now it is both, fascinating and amusing to see what all combinations of this humble dosa are available.
From Mysore Masala and Paneer Chilli Dosa to Spring Dosa and the famous Jini Dosa, Mumbai streets vendors are super creative when it comes to Dosa. A spoon of the batter, toppings of choice and a dollop of butter is all it takes to transform Sada Dosa to a gormet delight!! Here is the recipe of the basic Butter Sada dosa that can be prepared pretty easily and served like a hat along with Cilantro Coconut Chutney and Sambar.
Ingredients
Whole udad dal, husked 1 cup
Idli Rice 3 cups
Flattened Rice/Poha 2 tbsp
Fenugreek seeds 1 tbsp
Salt
Oil
Butter
Method
Wash and soak the udad dal with fenugreek seeds in 2 cups water. Similarly, wash and soak the idli rice in 5 cups of water. Soak the rice and dal overnight or atleast 6-8 hours. After the soaking time is complete, crush the dal and fenugreek seeds to a smooth paste and set aside. In the same pot, blend the rice and flattened rice to a smooth paste. Combine the two pastes and 2 teaspoon salt in a big container. Ensure that the container is big enough to hold twice the mixture after fermenting.
Leave the mixture to ferment for about 10-12 hours. If the temperature outside is below 70-80 F, preheat the oven and then shut it off. Leave the light on and let the batter ferment in there. Adjust the salt and water after fermentation and keep the consistency just good to flow and spread.
Take a flat tava and heat it. Put a teaspoon of oil and spread it. Add a spoonful of the dosa batter on the tava, put some oil on it and let it cook on medium flame for 4-5 minutes. Once cooked, make a cut from the centre of the dosa till one edge. This helps to fold the dosa like a hat. Turn the dosa over and increase the flame. Make the dosa crispy and turn it over. Apply butter and spread it. Remove on a plate and turn it into a hat from the cut you have made.
Serve with Cilantro Coconut Chutney and Sambar.
Also try these Mini Onion Tomato Uttapam, another South Indian Delicacy.
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