DOSA-RECIPE

Course:- Breakfast
Place of origin:- India
Serving temperature:- Hot
Main ingredients:- Rice and black gram
Variations:- Masala dosa, rava dosa, ghee roast dosa, neer dosa and many more

*PREPARATION:-

A mixture of rice and black grams that have been soaked in water is ground finely to form a batter.
Some add a handful of fenugreek seeds soaked along with the rice.
The proportion of rice to lentils is generally 4:1 or 5:1. The batter is allowed to ferment overnight.
After the overnight fermentation, the batter is mixed with water to get the desired thickness.
The batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter).
It is spread out evenly with the base of a ladle or bowl to form a pancake.
A dosa is served hot, either folded in half or rolled like a wrap.
It is also usually served with chutney and sambar.
The mixture of black grams and rice can be replaced with highly refined wheat flour or semolina.

*SERVING WITH:-

Sambar
chutney
Indian pickles