Karnataka Dosa

Karnataka Dosa

Ingredients:

Idli rice: 3 cups (using a 250ml measuring cup)

Urad dal (Uzhunnu): 1 cup (using a 250ml measuring cup)

Fenugreek seeds (Uluva): 1 teaspoon

Cooked rice (Choru): 1.5 cups (half the amount of idli rice)

Salt: as needed

Appakkaram (baking soda): Half a teaspoon (optional, for colder weather)

Preparation

Wash the idli rice thoroughly until the water runs clear, then soak it.Wash the urad dal thoroughly, then soak it for 3 hours at room temperature.After 3 hours, transfer the soaked urad dal to the refrigerator to chill thoroughly.Soak both the rice and urad dal for a total of 8 hours.About one hour before grinding, soak the fenugreek seeds in a little water.Add the soaked fenugreek seeds and chilled urad dal to a mixer grinder. Use the water in which the urad dal was soaked for grinding. Grind until it becomes a very smooth and frothy paste. Avoid making it too thick or too loose. Transfer the ground urad dal to a large vessel.Add the soaked rice to the same mixer grinder. Use the urad dal soaking water for grinding.After the rice is partially ground, add the cooked rice to the mixer.Grind the rice mixture until it forms a smooth paste.Add the ground rice batter to the vessel containing the urad dal batter.
Using your hands, thoroughly mix both batters for about 5 minutes.Alternatively, you can use an egg beater for 2-3 minutes to get a frothy consistency.Ensure the consistency is not too watery.Cover the vessel and let the batter ferment for 8 hours. If it’s cold or rainy, you can add half a teaspoon of appakkaram (baking soda).After 8 hours, the batter should be well-fermented and frothy.
Add salt to taste and gently mix, being careful not to deflate the froth.Take the required amount of batter into a separate smaller bowl for immediate use. Store the remaining batter in the refrigerator for later use.Heat a dosa griddle or non-stick pan.
If using a non-stick pan, do not apply oil before pouring the batter, as it can make the batter stick to the ladle.Pour a ladleful of batter onto the hot griddle and spread it slightly thicker than regular dosa avoid spreading it too thinly.After about 10 seconds, cover the dosa with a lid. You’ll see holes forming on the surface.Cook for a maximum of 30 seconds on medium flame.Once cooked, the dosa will appear soft and fluffy.After removing each dosa, wipe the non-stick pan with a clean cloth before pouring the next one.

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