Phew!! I finally did it! Yes, I made Dosa. My Mom would be super proud today, and so will my friend Deepa. Did I mention Deepa before? She is my dearest friend and one of the main reason behind Sunshine & Smile. Arvind always used to ask me to create a website, but I never knew what to do with the website? Then one fine day, Deepa and I were doing some girlie gossip and she introduced me to the blog world. She shared a couple of links with me and I was lost in them. That weekend, Sunshine & Smile was born:)
And now, getting back to Dosa. I never made Dosa from scratch, you know the batter and all that. I would either buy the batter or the dosa flour and somehow try to make dosa which would turn out just fine.. not yummy! Last night, I was suddenly craving for Dosa and this time, I wanted to make it from scratch. So, who do I call? Deepa, Yes :). I followed her instruction, called her several times… help help, crossed my finger and toes, hoping the batter would ferment, and finally.. YAY!!
Ideally, Dosa is supposed to be enjoyed with sambar and coconut chutney. I didn’t have the energy left to make sambar, so I made separate kinda sides to go with the Crispy Dosa. Each of the sides and the Dosa includes less than 5 ingredients each, remember my challenge, The 10 with 5 Challenge. One Post and 3 recipes 🙂
There are various types of Dosa you can make, but today’s would be a plain Dosa.
Recipe # 4 for ‘ The 10 with 5 Challenge’
- 1 cup white urad dal
- 1 cups rice
- 1 tbs channa dal
Soak the urad dal, rice and channa dal in a big bowl for about 4 to 5 hours
Using a food processor, grind it to form thick smooth paste
Put the paste in a big bowl and let it ferment (Do not refrigerate it. You need to keep it in warm temperature to let it ferment. So, keep it in room temperature or inside your oven after you have baked something. During winter season, it’s tough to get it to ferment properly. It could take about 20 hours or so)
Once it’s fermented, you can keep the batter refrigerated for at least 3 to 4 days.
When you ready to make Dosa, add some salt, and if you think it’s become too thick, add little water to it. The batter shouldn’t be too runny or too thick. I made a huge load of batter, so I just took some of it in a separate bowl and started with that. Kept the rest aside for a separate Dosa recipe 😉
Take a flat pan and bring it to heat.
Rub very little oil on the pan and using a Spatula, spread the batter in circular motion and make a thin layer. (Tip: To avoid the Dosa from sticking to the pan, rub the oil using the base of a onion)
It should take about 2 to 3 minutes on each side.
Recipe # 5 for ‘ The 10 with 5 Challenge’
- 1 Medium boiled Potato
- 1 tbs turmeric
- 1 tbs mustard seed
- 1 green chilly finely chopped
- Few Curry leaves
In a pan heat some oil, then add the mustard seeds and curry leaves.
Once they start to sizzle, add the boiled potatoes and mash them as you cook them
Add turmeric powder and the chopped green chillies
Add salt, cook for another 5 minutes and you are ready to serve it with the crispy Dosa
Recipe # 6 for ‘ The 10 with 5 Challenge’
- 1 medium tomato
- 1 medium onion
- 3 cloves garlic
- cumin seeds
- 1 dry red chilly
Finely chop the tomato, onion and garlic
In a pan heat 2 tbs oil, add the cumin seeds and red chillies
Once it sizzles, add garlic, tomato and onion
Add some salt and cook for 5 minutes till it’s little soft and tender
Switch off the heat and pour the entire content from the pan to the food processor
Grind it to a thick paste. Do not add water.
Serve it with the Dosa and the Potato Masala.