Dosa is a staple at our house. The fridge is always stocked with Idli/Dosa batter and it’s just so convenient to whip up idlis, dosas, uttapams and appams and what not!
Dosa is a savory Indian pancake roasted on a pan to a crisp if that’s how you like it. A crisp ghee roast is our all time favorite.
So traditionally, dosa batter is made at home with (uncooked) boiled rice and urad daal soaked overnight and then ground to a fine batter allowing it time to ferment and rise. However, I believe it does require a lot of practice to get it absolutely right which is why I prefer just buying it off the stores and then I’ll add raagi (finger millet) flour or assured flours to it to increase its nutritional value. For this I did the same.
- On a hot pan, spread the batter with the help of a deep scooped ladle.
- Sprinkle chopped spring onions and veggies of your choice
- Dust the top with some chaat masala (optional)
- Cook on a slow flame until golden brown and crisp
Serve warm with molaga podi (chutney powder that’s douce in sesame oil), coconut chutney or even a yoghurt dip tastes delicious.
Thank you for reading!
Stay tuned for our last day tomorrow, Egg mayo sandwich.