Dosae

Dosae

Soak

Ingredients:

• 3 cups of rice (no specialty rice needed)
• 1 cup of urad dhal
• 3 tbs of methi seeds (optional)
• 1 tsp salt

Method: Lightly rinse the rice, urad and methi seeds in cold water. Add more water and let the contents soak in water for a couple of hours. Grind soaked contents into a smooth dough and store in a container. Grounded dough should not be too runny or too viscous. Add salt, mix well and store in a warm place over night.
Preparation: Next day, the dough should have risen slightly. Pre-heat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make dosaes. Mix the dough well with a medium sized spatula. Take a spatula full of dough and pour it on the heated surface of the tava. Using circular, concentric motions spread the dough as much as possible towards the edge of the tava. Drop a teaspoon full of oil on the surface of the dosae, cover and let it cook for 3 to 4 minutes. Remove cover, and using a flat spatula (mogacho kai, tudupu) slowly, carefully loosen the dosae from the tava and turn it over. Cook on this side a couple minutes, carefully loosen and turn over. Then fold over in the middle, remove dosae from the tava on to a plate.

Tips: In winter months, wrap a thick towel over the dosae dough container, to retain the warmth. Dosae can be served with chetni, sambar etc.