Hello My Dear wonderful readers!!
How are you all doing today? Its a long weekend and we have been having the best time ever! The new house is shaping up and I am down to my final two boxes to unpack! yay. Before we moved here, I would save up the carboard boxes of the new gadgets and electronics we would buy and my reason was quite simply, “cause it will come handy when we move”. But for the first time in my life I am saying “hey throw it, we are not going any where, are we?” . The sheer happiness of buying your own place and making it home. I still haven’t figured where I want all my paintings and photos to go up on the walls but hey, that is the fun part right? setting up your own place and doing it up the way you like it and not worrying about what your house owner would say 😛
The best part about the new place is the fact that my kitchen now has lots more counter space. That means, more space for making bread. lol!! My earlier kitchen was always a choice. There where decisions made every time a dish was made. But now I absolutely love it here
That brings me to my recipe. I always loved making dosa and idilis for breakfast. They are super easy to make and the boys love hot crisp dosas with ghee or cheese early morning. So this time I decided to share my mums dosa batter recipe and methods with you.
1. Par Boiled Rice – 1 cup
2. Regular Rice -3 cups
3. Split Black Gram – 1 cup
4. Methi / Fenugreek Seeds – 2 tsp
5. Salt – according to taste
6. Water – as given in instructions
Instructions to make the Batter –
1. First the rice – Mix both kinds of rice and the fenugreek seeds. Wash in running water till the water runs clear. ( first it will be milky white, but 3 – 4 good washes will give you nice clean rice with no mucky white water)
2. Second the Split Black Gram – Wash the dal the same way as the rice till the water runs clear
3. Soak – Soak the rice with 3 and 1/2 cups of water
4. In another bowl, soak the split black gram in 1 cup of water
5. Let them soak for 6 – 8 hours ( usually this is done on a sunday early morning so by evening it is ready for the next step
6. After soaking, grind the rice and the gram separately. You could use a food processor too but you want to make sure that the batter is nice and fine
7. Finally once you have both the rice and the gram in a batter , combine the two in a big container ( make sure that the container is only 60% full once you have poured both the rice and the gram batter. Give the batter a quick mix and set aside to ferment
8. Now typically this step is done over night. But do give it atleast 10 hours in a warm place. I have seen that if the temperature is above 25C the batter ferments faster and the batter is much better
9. After the given time your batter is ready! Add salt just before you start making your dosas
Instructions to make the dosa
1. First grease your pan / tava / griddle with coconut oil lightly . Then spoon some of the batter onto the centre of your pan. Make sure you use a nice long spoon with a round base that will help spreading the batter evenly around the pan
2. So after pouring the batter in the centre of the pan using the back side of the spoon, push the batter outwards in a circular motion. ( Do Check out my INSTAGRAM Account for a quick video on how to do this part)
3. After the batter is evenly spread, add a few drops of coconut oil around the dosa and wait till you see the edge and the thin sides, turn brown. That is when you have to turn the dosa over.
4. Once the other side is done too, you are ready to serve!
Serve with hot sambar, coconut or peanut chutney or with chutney powder (locally known as podi)!