South indian breakfasts are incomplete without chutneys. Freshly ground chutney with hot tempering adds a unique taste to Soft idlis , Crispy Dosas, Pongal, Pesarattu etc. I remember having hot breakfast every morning made by mom, I was brought up like that with hot hot foods always. Coming to the recipe, Peanut chutney is my favorite chutney which I make often at home. Its very quick and easy to make.
Dosa, Dosai is a fermented crepe similar to a pancake made from a rice and lentil batter .On a bored sunday morning, I soaked some rice and lentils and made the batter. I was lazing around and was craving some yummy dosas. Wish my mom was here to make some.We realize the value of our loved ones only when we are away from them .
I generally store some batter in my fridge. On lazy sundays, I use the batter to make some dosas and glue myself to the TV. Dosa is always a very special dish to me from my childhood.
Everyone have their own recipe for dosa. Being a South Indian, Dosa is my all time favorite. After marriage, my mom gave me this recipe. Getting a perfect dosa was like impossible for me, After a lot of experimenting I got a perfect dosa to post on my blog. So Keep trying, we use the same proportion for dosa and idli. Fermentation is very important factor for making perfect and crispy dosas.
Factors important for Perfect and Crispy Dosas are:
Usage of good quality of whole Urad dal and Idli raw rice
Fermenting batter at 80-90 Deg F
Using wet grinder or similar heavy duty grinder
Using hands to mix the batter and not storing in air tight containers
Covering the batter with cloth or lid partially allowing some air to enter
Source : Amma (Mom)
Prep Time:12 Hours
Cook Time: 10 minutes
Total Time: 12 Hours10 minutes
Serves About: 8-10
2 Cups of Idli rice
1 Cup of Sona masoori rice
1/2 Cup of Whole Urad dal
1/2 tsp of Fenugreek seeds
1/4 Cup of Puffed rice
Salt to taste
Water for soaking
Any heavy duty Grinder for Grinding the batter
Wash the rice and lentils separately and soak them in water in separate bowls for about 2-3 hrs.
After 2-3 hrs, you will notice the soaked lentils and rice can be easily broken with hands, that means its ready to be ground into batter.
First grind the lentils and fenugreek seeds in grinder adding very less water for about 30 minutes. Remove the ground batter into a mixing bowl and add the rice into the grinder and grind for about 45 minutes until its smooth batter, not grainy.
The ground rice keeps absorbing water, so, make sure you are adding little amounts water periodically.
Remove the rice batter and add to the lentil mixture and mix well with hands .
Add required amount of salt to it and cover with damp cloth partially allowing some air to it and place in oven with oven light on .
If you live in a warm place, where temperature is between 80-90 F then you can place it on your counter top.
Ferment the batter for about 12 hours (overnight). Do not disturb or stir the batter in between.
Next day, once the batter is fermented well, place the batter in fridge and take it out while making dosas.
Fermented batter should be frothy, doubled in volume and thick.
For making dosas, you will need the batter to be in pouring consistency. So take small amount of thick batter in a mixing bowl and add some water and whisk well .
Heat an 8 inch griddle, add some oil and brush the gridle with a small wedge of onion (just stick a fork onto a wedge of onion) and pour a ladle of batter and immediately spread into circular motion and sprinkle some oil .
Once it has browned, slowly flip to the other side and remove.