Street Peeper Zimbabwe Street Peeper September 2017 | Page 74

Ingredients (240 ml cup used)
Recipe 1 - Plain dosa
½ cup whole urad dal
1 ½ cup parboiled or idly rice
Non-iodized or crystal salt as needed
How to make the recipe
Preparation
1. Wash urad dal, chana dal, methi seeds sev-
eral times and soak them together in enough
water for 4 hours.
2. 2. Wash rice until water runs clear. Soak
separately in ample water for 4 hours.
3. Wash and soak poha just 30 mins before
grinding.
4. Add the dals, methi and poha along with salt.
Pour water just as needed. Grind to a
smooth paste until bubbly or frothy. You can skip
using salt during summer. Add it just
before you make dosa.
5. Transfer this to a large pot if using a mixer. If
using a wet grinder, you can just keep
the urad dal batter in the container if making in
small quantity as much mentioned in the
recipe.
6. Add rice to the jar and then very little water.
Blend to a thick paste.
7. Add this to the urad dal batter and mix. Check
the consistency, it must not be very thick
or very thin else the batter will not ferment well.
Check the salt as well and adjust.
8. Keep this in a warm place until fermented. It
may from 5 to 16 hours depending on the
temperature.
9. Next morning gently stir the batter once. Add
water enough to thin it down to make it of
a pouring consistency.
10. If making masala dosa, you will have to make
potato masala from the link mentioned in
step by step photos (step 15).
Making dosa
1. Grease a dosa pan/ tawa with few drops of oil.
If using a iron tawa, grease tawa with oil
and a slice of onion.
2. Heat it until hot enough. Pour a ladle full of
batter on the tawa center and spread it
evenly in a circular shape.
South Indian Dosa with Mutton
filling.
3. Drizzle oil and allow to cook on a medium high
heat until red or golden.
4. Flip it when the edges begin to rise from the
pan.
5. Cook on both the sides if you desire.
6. Repeat making more on the hot tawa.
7. Serve with chutney, potato masala.