Dosa’s are all time favorites for most people but preparing the perfect dosas at home is not too easy. I am sure my recipe would turn out to be your perfect dosa recipe for breakfast, lunch or dinner. For preparing plain dosas just avoid the filling. You can also experiment with your desired paneer, soya, veggie, green chutney, cheese or chicken filling.

Preparation Time : 45 minutes
Fermentation Time : 8-9 hours or overnight
Serves: 6 persons
Ingredients :
For Dosa:
Parboiled rice (KRT rice / Ukuwa Chaul /ukda chawal) : 2 and 1/2 cups
Raw Rice (any variety) : 1/2 cup
Urad daal : 1 cup
Fenugreek/ Methi seeds : 1 teaspoon
Salt to taste
Oil as required
Water as required

For Potato filling :

Potatoes : 4 large (Boiled and roughly mashed)
Oil : 2 tablespoon
Mustard seeds: 1 teaspoon
Hing / Asafoetida : a pinch
Green chillies chopped as per taste
Curry leaves : 10-15
Onion : 1 large sliced
Turmeric powder : 1/2 teaspoon
Salt to taste

For chutney:
Yellow Gram Daal : 1 cup soaked for at least 2 hours
Coconut : half cut in small pieces without the black crust
Green Chilli : 2 slitted
Salt to taste
Red whole Chilli : 2
Curry leaves : 10-15
Mustard seeds : 1 teaspoon
Hing/ Asafoetida : a pinch
Oil for tempering

Method :
In a bowl soak both the rice variants in enough water for at least four to five hours. In another bowl, soak the Urad daal and Methi in enough water for at least four to five hours. Drain and grind the rice and Urad daal separately to a smooth texture by adding little water at a time. Now in a big bowl, mix both the batters with a wooden spoon thoroughly. Rest the batter overnight or for about 8 to 9 hours at a warm place to ferment.

To make the potato filling , heat the oil in a pan and add the mustard seeds and when they splutter add the Hing. Add the green chillies, curry leaves and onion. Sauté till the onions turn light brown and add the potatoes, turmeric powder and salt. Mix well and cook for 5 minutes and the potato filling is ready.
Mix the fermented batter well and add salt to taste, adjust to pouring consistency by adding a little water. Heat a non stick tawa or any tawa. Grease the tawa with a little oil and rub with a cotton cloth. Pour a ladle full of batter and spread to as thin a pancake as possible. You can also use a small bowl to do the same. Drizzle a little oil around the dosa and let it cook till it becomes crisp on the edges and turns golden brown. Fill the dosa with two tablespoons of potato filling and fold to the desired shape. Serve hot with Sambar and coconut chutney.

For the chutney, in a mixer, grind the soaked gram daal, coconut and green Chilli into a coarse paste using a little water. Take out in a bowl and add salt as per your taste. In a small frying pan, heat a little oil, add Asafoetida, mustard seeds, red Chilli and curry leaves. Let it crackle and then temper the chutney using this tempering. Mix well and the chutney is ready to be served.

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