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Ingredients
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Quantity
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Black gram dal
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½ cup
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Fenugreek
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2 tsp
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Enriched long grain rice
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1 cup
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Lime juice – optional
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2 tbsp
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Water
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2 cups
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Soak blackgram dal and fenugreek together and rice separately for
at least 6 hours. Using a blender, with less than 1/3 cup of water, blend rice
first and keep it separate. Next, with less than 1/3 cup of water, blend
blackgram dal and fenugreek together. Combine the two mixtures. The batter
should not be too thick or too thin. If you take the batter and pour it out of
a spoon, the flow from the spoon should be even. Keep the batter in a big pot
for at least 12 hours until it ferments and tastes a bit sour. If you do not
get a sour flavor, add lime juice.
Heat a non-stick pan until it becomes medium hot and wipe the pan
with a little oil dipped on a cloth or paper towel. When the pan becomes hot,
take a small scoop of batter and pour it on to the pan. Spread it around and
make a small circle of batter. Flip it over to the other side when one side is
done, that is when air bubbles begin to appear. Reduce the heat to medium before
you cook the next one.
Hints:
1. Sprinkle some water on the pan to make the pan cool.
2. Keep the pan hot but not so hot as to burn the dosai.
3. If you find the dosai a bit dry, add 1/8
teaspoon of oil around the edges of the next dosai so as to make it less dry.
Flip it and add 1/8 teaspoon of oil.