Friday night’s dinner is usually Idli or Dosa at our house and we enjoy it. For one it’s the beginning of the weekend and second nobody has complaints about the taste. This works well for me as I do not have to toil in the kitchen for a long time and the only thing to prepare is the chutney. I think it is a good way to relax with the family, chat, and unwind while looking forward for the weekend.
The only caveat here is that I have to remember to soak the Daal and rice Thursday morning itself before I go to work, that way I can grind the batter after I get back home. I know, I know, I let the batter rest for 24 hours at least especially during winters so that it ferments well. Blame it on the rush hour mornings I forget to do it many a times. So I resort to using the rice and urad flours to make the Dosa batter. and urad flours to make the Dosa batter.
This is my contribution to Srivalli’s Dosa Mela event at Cooking4allseasons.
- 1 cup urad flour
- 2 cups rice fllour
¼ cup oats/poha/cooked rice
- Soak the oats in about ½ cup of water.
- Mix the flour along with sufficient water and run it through the blender once as the urad flour tends to form lumps.
- Let it ferment for atleast 8-10 hours in summer and about 24 hours in winter.
- The consistency of the batter should not be too thick or thin. Add water if necessary.
- Heat the iron griddle or non-stick tava on high heat.
- Pour a ladle full of batter in the centre, spread with the back of the ladle to form a round.
- Pour a tsp. of ghee or oil over and around it and cover this with a plate.
- After a minute or so, check to see if the back of the dosa is cooked.
- Turn with a spatula when crisp and flip onto the other side.
Yummy Dosa is ready, serve hot with chutney and / or sambar.