Dosa

I first tasted dosa’s during my visit to India and was immediately hooked. Much credit goes to my husband who insisted that i try this famous dish.  Later, it was during my two year stay in Mumbai when my mom in law taught me how to make the batter for this delightful delicacy.  I have introduced it to many of my family and friends in South Africa and undoubtedly this has won them over as well.

Recipe as follow:

3 cups par boiled rice

1 cup white rice

2 cups white urad dhal

1/2 tsp fenugreek seeds

4 tsp salt

Method:

Soak rice separately in water for 5 hours or over night

Soak Dhal & fenugreek seeds separately in water for 5 hours over night

• Use a food processor and grind dhal first. Add water to form a thick consistency.  Remove and keep in a big container.
• Secondly grind rice. Add water to form a thick consistency.  Don’t grind to fine it should resemble the texture of semolina.  Mix with ground dhal.
• Add salt
• Leave to rise in a warm place and double in quantity (preferably overnight)
• Once batter has risen, mix well. Stir batter until it reduces in quantity .  It’s best to make idli with the first batch.
• Oil idli plates – pour mixture and steam for 30 minutes in a pressure cooker without the weight.
• Serve with sambhar & coconut chutney,

For Dosa

• Heat tawa or non stick pan. temperature should be medium to hot. .oil tawa and wipe off with a paper towel.
• Spoon batter with a ladle – spread in a circular motion from the centre outwards.
• Spoon a tsp of oil or ghee on dosa and cook until crispy. Approx 1-2 mins.
• Use a spatula to turn dosa.
  Serve with sambhar & coconut chutney