Homemade Dosa

Who doesn't love Dosa, right?! About a decade back, my mom used to grind batter in stone mortar and make these tasty dosas - soft or crispy, thin or thick; however we want them. And the best thing about homemade dosa batter is that you can shelve it upto 3 days or even more.

Now-a days we don't have time and patience to do all that work. So we make it simple by buying batter from stores or the dosa itself from restaurants which have added preservatives that it not at all good. So here I am, giving you the recipe for dosa with a little trick to save your time.

Lets begin with the ingredients.

Urad dal           :  1 measuers
Par boiled rice  :  3 measure

If you want your dosa to be a bit crispy (like the restaurants), make the par boiled rice 2.5 measure and Raw rice 0.5 measure.

Now to the method.

Regular method : 

• Soak urad dal and rice separately for atleast 4 hours. First grind the dal for 45 minutes. Upto a cup (250ml) of water can be added while grinding dal.

• Then, add the rice to the dal batter. Grind for about 25 minutes after adding the rice. 

• From now on, be careful when you add water. You don't want the batter to be too thin. Recommended amount of water is 250 ml. Don't add all at once, add little by little.

Method for lazies (like me) and office goers : 

• Soak dal and rice separately overnight. First thing in the next morning, switch on the grinder.
• Follow rest of the method and by the time you get ready to office, the batter will be done. Yay😋

Tiny Tip : Keep the batter outside for an hour and then refrigerate it. This will prevent the batter from fermenting (the sour taste of dosa) too much.

By the time you come from office, you can enjoy tasty dosas.

CRISPY DOSA WITH PANEER MASALA