Dosas

You may sometimes find yourself in the middle of a discussion between what's better - dosas from the scratch or pack mix or using rice flour.. At least I have a couple times ;)

I think it's all upon your convenience and mood. I simply LOVE cooking, but there are times when I just say "Thank you Gits"

Here's my mom's recipe I used to follow for the longest time until.. for this you need to read my next post ;)

Ingrediants (serves 6)
1 cup Urad Dal
2 cups Rice
1 tsp methi(fenugreek) seeds (optional)

Preparation:
Soak the above ingrediants for 3-4 hours.
Grind them in a blender to an extra smooth consistency (make sure the dough is not too think or too thin)
Transfer into a container such that the dough only takes up a third of the room inside, you would need the additional room to give space for the fermented dough - you will know what I mean when you try this out, otherwise you may just wake up to a surprise ;)
Leave it overnight or by a window that gets sufficient sunlight during the day.
When you see the dough rise to twice its height inside the container, your dosa dough is ready!

Before pouring the batter onto a dosa pan, mix the dough and add some salt and a 1/2 tbsp cumin seeds.
Heat a circular flat pan until it's heated to medium-high heat.
You may sprinkle a drop of oil or spray some before pouring out the first dosa.
You would need a spatula with a circular mouth that can contain the dough as well as can be used in spreading it evenly in circles to occupy most of the pan's surface area.
Let the dosa brown, cook on both sides.

Serve with besan chutney/coconut chutney/peanut chutney.

** The key thing with dosas and idlis is fermentation process without which they just dont taste right. So make sure you plan in advance if you want to make dosas.