Plain Dosa
Plain dosa is a versatile dish enjoyed for breakfast, lunch, or dinner, and it's appreciated not only in South India but also across the Indian subcontinent and worldwide.
Ingredients
- 1 cup regular white rice
- 1/2 cup urad dal split black gram
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- 1/2 cup Flattened Rice Soaked
Instructions
For Dosa Batter:
- Wash the regular and parboiled rice, urad dal, and fenugreek seeds separately. Soak them in water for 6-8 hours.
- Grind the urad dal and fenugreek seeds, soaked flattened rice into a smooth, fluffy batter. Transfer it to a large bowl.
- Grind the rice into a slightly grainy consistency. Mix it with the urad dal batter, adding salt.
- Cover the bowl and allow the batter to ferment in a warm place for 8-12 hours or overnight.
Making Dosas:
- Heat a non-stick dosa griddle or tava over medium-high heat. Sprinkle a few drops of water to check if it's hot enough – if it sizzles and evaporates, the griddle is ready.
- Pour a ladleful of dosa batter in the center and spread it outwards in a circular motion to create a thin, even layer.
- Drizzle a little oil or ghee around the edges and cook until the dosa turns golden and crisp on the bottom.
- Flip the dosa and cook for another minute on the other side if you prefer a fully cooked dosa.
- Serve the dosa hot with the coconut-coriander chutney.
Notes
Enjoy your unique Golden Crisp Dosa with Coconut-Coriander Chutney! The fresh flavors of coriander and coconut will add a delightful twist to this classic South Indian favorite.