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South Indian Masala Dosa

Masala Dosa
Who can say no to this delicious breakfast? Masala Dosa is a weekend brunch special at our place. I do some prep-work on Friday evenings like boiling potatoes, getting the batter ready and next day, cooking takes less time. We can eat both good food and spend time just lazing around.
I am sure, you guys have some weekend ritual as well. 

Ingredients:
Idli Rice - 1 cup
Urad Dal/Split Black Gram - 1/4 cup
Toor Dal/Split Pigeon Peas - 1/8 cup
Methi/Fenugreek Seeds - 1/2 tsp
Salt
Oil

How to make South Indian Masala Dosa:
  • Soak idli rice, urad dal, toor dal, methi seeds in plenty of water for about 8 hours. You can use any medium grain rice instead of idli rice.
  • Wash the soaked rice and lentils well, about 5 - 6 times. Grind all these to a fine paste adding little water at a time. I divide it in 2 batches for grinding. Batter consistency must be slightly thinner than idli batter, but thick enough to coat a spoon. Keep it covered, overnight in a warm place. Here in the cold weather, I keep the batter bowl in the oven.
  • The batter quantity rises to almost double after fermentation. Add salt and mix the batter well. You can add a pinch of baking soda if you like, especially if the batter has not risen.
  • Heat a flat pan or griddle for making dosa. I like a cast iron pan for making dosas. You can use a nonstick pan as well. Lightly grease the pan with oil or cooking spray. Too much oil will make the dosa thick and you will find it difficult to spread the batter. Pour a ladle full of batter in the center of the hot pan. Spread it evenly in a circular, clockwise motion to form a round dosa. When the edges turn dry and slightly brown, flip the dosa. Drizzle few drops of oil and roast the other side until golden brown. Roasting the other side is optional, but I like to roast both sides. Oil or butter or ghee enables the dosa to get a nice crisp, golden brown texture.
  • If the batter is too thick, you won't be able to spread the dosa. And if the batter is too thin, sometimes the dosa sticks to the pan. Best option is to grind the batter thick and add little water as required, while making dosas. You need a nice sizzling hot pan for making dosas. Once the pan is nice hot, you can lower the heat. 
South Indian Masala Dosa
Serve hot Masala Dosa with Potato Bhaji, Coconut Chutney and/or Sambar.

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