Plain dosa is a thin and crispy pancake prepared with fermented dosa batter which is topped served with chatni.
Plain Dosa (Sada Dosa)Course: BreakfastCuisine: IndianDifficulty: Medium
Ingredients for masala dosa batter: (1 cup = 250 ml)
1.5 cup Idli rice
½ cup Urad dal
¼ cup thick poha
1 tablespoon Chana dal
20 Methi seeds
1 cup Water for soaking Urad dal
2 cups Water for soaking Rice
1 cup for grinding Rice & Poha
½ teaspoon Rock salt
- Making masala dosa batter
- First take all the ingredients in three bowls: a) 1.5 cups idli rice or parboiled rice in one bowl, b) ½ cup urad dal + 1 tablespoon chana dal + 20 methi seeds (fenugreek seeds) in a second bowl, c) ⅓ cup thick poha in a third bowl.
- Rinse the lentils and methi seeds a couple of times. Then soak them in 1 cup water for 4 to 5 hours.
- Rinse the rice a couple of times and keep aside.
- Rinse poha once or twice and then add to the rice.
- Pour 2 cups water. Stir and soak both rice and poha together for 4 to 5 hours.
- Before grinding, strain the water from the soaked lentils + methi seeds and keep it for grinding urad dal.
- Add the lentils in the grinder jar. Also add ½ cup of the soaked and strained water to the dal.
- Grind the urad dal, chana dal and methi seeds till you get a batter which is light and fluffy. The urad dal has to be ground really well, so that the batter ferments well.
- Remove the batter in a bowl or pan with a spatula. Here is a pic showing the consistency of the batter.
- Strain the rice well. Then in the same grinder, add the soaked rice and 1 cup fresh water. You can grind rice in one batch or in two to three batches. This will depend on the size of the grinder jar. I ground in one batch and added 1 cup water for grinding. You can even add ¾ cup water while grinding. Addition of water will depend on the quality of rice.
- Grind the rice till you get a fine grainy consistency in it. The rice batter should have a fine rava like consistency in the batter.
- Now pour the rice + poha batter in the same pan or bowl containing the urad dal batter.
- Add ½ teaspoon rock salt or add as per taste.
- Mix the salt very well with the batter. Also, mix both the batters very well. Cover and keep aside to ferment for 8 to 9 hours. You can keep for less or more time and this will depend on the temperature conditions in your city.
- The batter the next day. I kept for about 13 hours and 35 minutes as it is cold during monsoons here.
- Making masala dosa
- Now lightly stir the batter, before you begin to make dosa. You will also see tiny air pockets in the batter.
- Heat a cast iron pan or a flat non-stick pan. The pan should be medium hot. Smear some oil if using an iron pan or griddle. Don’t smear oil on a nonstick pan, as then you won’t be able to spread the dosa batter.
- Keep the flame to a low, while spreading dosa batter.
- Spread the dosa batter in a circular way on the pan. On a medium flame, cook the dosa.
- Sprinkle some oil on top and edges.
- Cover the dosa with a lid and let it cook.
- Cook the dosa till its base becomes golden and crisp.
- When you see the base has become golden, place a portion of the potato masala on the dosa. You can spread it a bit if you want.
- Now fold the dosa and serve.
- Serve crisp restaurant style masala dosa hot with sambar and coconut chutni
- Firstly, fermentation process takes around 8 hours.
Furthermore, if you live in cold climate then preheat the oven and place the batter in it. This helps to keep warm and ferment the batter well. (just preheat and switch off the oven)
Additionally, add in salt to required batter only. The remaining batter you can store in an airtight container and refrigerate.
Finally, adjust the consistency of the batter while making dosa.