Recipe Courtesy: Suji Saji
After our marriage, it seemed like my life’s goal to get my idli and dosa right! As trivial as it may seem but my priority had always been to be located in a place where South Indian food is available. But luck was not in my favour from Delhi to UK, so I had to resort to making it on my own!
Suji chechi is a source of happiness to my family and one that welcomes everyone with open arms(& heart). Amma vouches for her dosa recipe as the best and so does my daughter who seems to be on a perpetual idli-dosa diet!
Ingredients
Cooked Rice -1 cup
Rice flour -2.5 cups
Urud Dal -1 cup
water – 2 cups + 1/2 cup
Salt- 1 tsp or to taste
Method
1. Clean and soak the urud dal for 4-5 hours. You will need to soak it in at least 2.5 cups of water.
2. In a blender jar, add soaked urud dal, cooked rice , rice flour, enough water (1.5-2 cups) and blend till you get a smooth batter. ( you could blend the urud dal separately at first, if you prefer it that way)
3. Pour it into a large bowl or container and cover it. Let it ferment overnight.
4. Add salt and water as required.
5. For dosas, you need to dilute the batter a little more.
6. Heat the dosa pan on a medium flame. An onion can be used to grease the pan if necessary .
7. Place your palm 5 inches above the pan, if you can feel the heat, it means your pan is ready.
8. Take a ladleful of dosa batter and pour it into the middle of the pan. Now press the back of ladle gently but with a little pressure and start making concentric circles in a swift manner . Avoid repeating same layers.
9. Now sprinkle your choice of gingelly oil or ghee over the dosa. Using a flat turner, flatten the dosa. This ensures a crispy finish. Now wait for it to start browning. Once it’s the colour of your preference, slightly lift it free from the sides. Now you can easily make a log roll and get a crispy , golden dosa!
10. If the pan over heats, the batter would be difficult to spread. So just sprinkle the pan with a little water to control the temperature.
11. This batter could be used for idlis on the first day. But when making idlis, the fermentation should be right, almost a fluffy and light batter. This would result in a lighter and fluffy idli.
For queries: mayasLABrecipes@gmail.com
I woke up in the morning; lay in bed waiting until my mom will prepare the breakfast. And suddenly I remember that I’m the MOM
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