Dosa is a crepe made from fermented batter of rice and black lentils (urad dal). Typically dosas are made with white rice and urad dal (with skins OFF) and oil. We make Oil-free dosas with Brown Rice and urad dal (with skins ON) which are high in fiber and more nutritious when compared to usual white dosas.
Soak urad dal for 2-3 hours. In a separate bowl soak brown rice with chana dal and fenugreek seeds for 2-3 hours. Rinse and Wash. Grind all of the above ingredients in a high powered blender with one liter of water to make the smooth batter.
Let the batter ferment overnight for 8-12 hours.
To make dosas pour batter with a ladel on a nonstick skillet. Keep the flame/stove on medium heat. Rub the skillet with onion cut in half or potato cut in half to avoid sticking of dosas to the skillet.
Serve dosas with peanut chutney or coconut chutney or sambar.
Dosas can be made plain or garnished with onions or grated carrots or aloo masala stuffing.
Hint: Dosas can be made plain or stuffed with onions or grated carrots or aloo masala stuffing.
The batter can be stored in fridge for 4-5 days.
|1 cup Whole urad dal (Black gram with skin)|
|3 cups Brown Rice|
|1 Tablespoon Chana dal (yellow split peas)|
|1/2 teaspoon Fenugreek seeds (Methi seeds)|
|Salt for taste (optional)|