Dosa

The perfect dosas need to be  fermented really well . I start the process a day ahead of making . For example i soak the dal and rice in the night , grind it in the morning , and let it ferment the entire day and make dosas in the night . This gives u perfectly crisp n tasty dosas .
For soaking….. in  a big bowl wash and  soak 1 cup of  urad dal along with 1 tsp of chana dal and half tsp of methi seeds .
In another bowl wash and soak 3 cups of rice.

Grinding…. after soaking , grind the dal and rice seperately to a thick paste and add both the pastes in a big vessel and mix  salt to taste.  Mix well for 3-4 min with your hands. The heat from hands make the fermentation better .  about 6-8hrs later…. you will notice that the batter  has foamed well. Now mix in a little water to get pourable consistency.

Now prepare the oil mix …. in about half cup of oil mix half tsp red chilli powder , half tsp chat masala , and little chopped coriander . Mix well and keep aside
Making the dosa …. I prefer using iron tava comparative to non stick dosa tava. It makes the dosa more crisp. To prepare your tava for the dosa , heat the tava n drizzle little oil , rub a onion cut into half on the tava ( this makes the dosa come off easily without sticking)
Splash some water on the tava and wipe it off with a cloth . Pour a big spoon of batter and make dosas , drizzle the oil mix and spread with your spatula (tavitha) let the dosa cook well on medium heat and start comeing up frm the sides . Cook till crisp and serve hot with coconut chutney ( you can follow my recipe for the potato masala and coconut chutney)
Ps. You have to splash water and wipe b4 making each dosa . Don’t worry if the first 1-2 dosas stick a little . It just freshens up the tava . All dosa will come off as smooth as butter INSHALLAH.