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The key to perfect dosas is to get the
batter right. The quality of the batter
depends on the proportions of the
rice and lentil which are usually four
parts of rice to one part of lentils.
For the classic crisp, some pigeon
peas (tur dal) and also chickpeas
(chana dal) along with some
fenugreek seeds can be added while
soaking all the grains.
After soaking all the above-
mentioned grains for about five to
six hours they are ground in a
blender or mixer with some water to
achieve a fine batter. The batter is
left overnight for fermentation. Then
the next morning the batter rises and
a dash of salt is added to the
fermented batter. The idea of adding
salt in the morning is to prevent the
batter from turning sour and smelly.
The seemingly easy but tough part
about making a perfect Dosa is
pouring the batter on the pan. It is to
be made sure that the pan is
preheated before pouring the batter
because the batter tends to stick to
the pan if it's not properly heated
and to check the heat, some water
could be sprinkled on the pan and if
the water sizzles and is absorbed
quickly it indicates the heat.
Some oil is to be spread on the pan
and there is this popular practice of
rubbing a half-cut onion to evenly
spread the oil on the pan. After
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adding oil, by using a ladle pour the
dosa batter on to the pan starting at
the very center and spreading it out
in spiral concentric circles (hypnotic
circles).Few drops of oil are dropped
around the ends of dosa to prevent
sticking of the batter to the pan.
When the dosa turns golden brown
around its sides it is flipped for the
other side to cook. Some prefer to
fold the dosa into the half after it is
roasted on one side and serve it with
coconut chutney and sambhar.
The chutney is a ground paste of
fresh coconut bits, mint leaves,
chilies, coriander leaves, and a pinch
of salt topped with a seasoning of oil
with mustard and cumin seeds. The
sambar is a vegetable lentil stew
with pigeon peas, tomatoes spinach,
and ground spices. Dosa is a simple
and light dish that can be modified
into different styles of cuisines from