I was fortunate enough to spend an entire day with my uncle, delving into the secrets of crafting delectable South Indian dishes.
At first, I admit, I was a bit intimidated by the intricacies of what I thought this recipe would be like. But, rest assured, I was learning from a seasoned home cook chef who had tirelessly honed his skills, even traveling to India to discover the most authentic rendition of South Indian cuisine.
Let’s start with his special Dosa recipe. Dosa is a mouthwatering, thin, savory South Indian pancake, created from a fermented batter made of ground lentils and rice. While it may appear daunting, trust me, it’s far simpler than it seems. All it takes is a little patience and practice.
I’ve done my best to document his method and present it to you step by step. You can make it in your own kitchen using a regular frying pan.
But that’s not all. This versatile batter can also be used to conjure up two more South Indian delights: Idli (steamed cakes) and Paniyarams (round, pan-fried dumplings).
I hope this recipe serves as an inspiration for you to give it a shot. It’s not just a dish; it’s a dedication to our rich South Indian heritage, meticulously perfected for you to recreate at home.
(The Batter Is Also Suitable For Idli & Paniyaram)
INGREDIENTS
- 1/2 Cup Urad dal
- 1 1/2 Cups Idili Rice or Normal Rice (not basmati)
- 1/4 Teaspoon Fenugreek Seeds
- 1/4 Cup Pawa (Flattened, Rice)
- 1 Teaspoon Salt
- Water
METHOD
- Begin by soaking urad dal and fenugreek seeds in one bowl, idli rice in another bowl, and powa in separate bowls with enough water to cover the grains. Allow them to soak for 4 hours.
2. After soaking, grind the urad dal and fenugreek seeds with a little water (avoid adding too much) until you achieve a fine consistency. You can add an ice cube to help with this.
3. To check if the consistency is right, take a small amount of the ground mix and drop it into a bowl of water. If it stays afloat and the mix is smooth, it’s the right consistency. Transfer this mixture to a large bowl.
4. Now, grind the soaked powa , but don’t grind it as finely as the urad dal mix. Aim for a rough texture, similar to raw ProNutro.
5. Add the soaked ground rice mix to the urad dal mix without the water, along with salt. Mix thoroughly with a spatula.
6. Cover the bowl with cling wrap and let it sit in a warm area for 12 hours to ferment. You will notice that the batter rises slightly.
7. After fermentation, give the mixture a light mix.
8. This batter is now ready to be turned into dosa’s, idili’s and paniyaram’s.
TIPS
- You can use a regular mixer or blender as a substitute for a stone grinder when making dosa batter. Popular options like Nutri Bullet or a Food Processor work well.
- Stone grinders, although not commonly found, can be ordered from specialized Indian stores like Haribhais upon request.
- The fermentation time for the dosa mixture may vary slightly based on the humidity in your environment, so be patient.
- This dosa batter can be stored for approximately 3-4 days. Just keep in mind that it might ferment a bit more during this time, resulting in slightly tangier dosas.
Recipe Credit: Sarvan Naidoo ( My Uncle)