DOSA , ATTU.

Dosa also called as Attu in Andhra,is a fermented crepe or pancake made from rice batter and black lentils. The preparation which has put South India on every culinary hot spot of the world. Served traditionally with sambhar and chutney.

Dosa, a common breakfast dish rich in carbohydrates, contains no salt, sugar or saturated fats, and its constituent ingredients of rice and lentils mean it is gluten-free and contains proteins.The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with lower nutritional benefits.

My mother is an expert in making many varieties of dosa. Among those many varieties my favorites are Pesarattu(green gram dosa) and paper dosa, which is very thin and more crisp in texture..here I would like to give a basic dosa recipe.

INGREDIENTS :-

1 - cup whole urad dal (Minapappu/black gram)
2 - cups of rice
1/2 - cup of chana dal (senagapappu)
1 - tbsp of methi seeds(fenugreek seeds)


Method:-

Wash the urad dal, rice, chana dal and methi seeds together and fill with lots of water and soak overnight (at least for about 5-6 hours.)

Drain water and grind them to a smooth batter-adding very little water if necessary-to a smooth , slightly grainy paste. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

Transfer the batter to a vessel, Now add salt to taste and keep the Dosa batter aside in a warm, dark spot, cover it and leave it overnight for fermentation (6-8hrs).

The quantity of batter increases by morning. Mix the batter well. Now the batter is ready to make dosas. Put some cooking oil in a small bowl and keep ready. You will also need a bowl of cold water, a flat nonstick pan (skillet or any pan which is available need not b a nonstick), 2 sheets of paper towel, a ladle, and spatula.

Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high.

Fill the ladle upto the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan,- Move the ladle in circular shape till the batter turns into thin round shape just as you would for a pancake - till the ladle is empty.

As soon as you have finished spreading the batter out on the pan, drizzle the oil all over the surface of the dosa and also around its edges.

When the upper surface begins to look cooked (it will no longer look soft or runny), flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. The Dosa is almost done.

Turn dosa to the other side and allow it to cook for few seconds. Keeping dosa for a long while on the pan would turn dosa to be more crisper but make sure you don't over cook them.

Reverse dosa again, fold into two halves(or to the shape u desire) and serve hot


NOTE:-


I like to serve Dosa’s immediately while I cook as this means they are crisp and fresh when eaten. is not absolutely necessary. You can also make, stack and serve later. Just ensure you keep them warm till serving time by placing them - in a closed dish.

Before you start making the next Dosa, cool pan slightly by drizzling some water, this ensures your next Dosa will spread evenly and not break because the pan is not too hot. Now proceed as you did for the last Dosa. Serve Dosa with side dishes of your choice.


SERVING TIPS:-


Dosa can be served with side dishes like Coconut Chutney ,Gunpowder , Sambar ,ginger chutney(allam pachadi),chicken curry…etc

Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish.

Posted in: BREAKFAST