Soaking time: 8 hours
Fermenting time: atleast 10 hours/ overnight
Recipe cuisine: South India
Steaming time: 10 – 15 minutes
Parboiled rice – 2 cups (480 gms)
Sonamasori rice – 1 cup (240 gms)
Urad dal (broken & skinned ) – 1 cup (240 gms)
Fenugreek seeds/ methi – 1 tsp
- Soak the rice in a bowl.
- In a separate bowl soak urad dal & methi seeds.
- Soaking could take place atleast for 5 hours (overnight soaking gives best result).
- First rinse the urad dal and rice.
- After rinsing start to grind urad dal & methi seeds mixture separately by adding generous amount of water until it smooth and fluffy (it helps to ferment the batter nicely). Pour the urad dal mixture in a separate deep vessel.
- After that, grind the rice by adding little by little water until smooth paste and pour the mixture to the same vessel (into urad dal mixture).
- Now add salt to the batter and mixed it thoroughly with hand (heat from our hand helps the batter to ferment well).
- Cover the batter with tight lid and keep it in warm place for fermenting. (usually I switch on my oven’s light and keep the batter for overnight).
- Add enough water & salt to the fermented batter and mix it well (consistency should be easy to pour the batter).
- Heat a lightly oiled skillet / dosa kal over medium high heat.
- Pour a ladle full of the batter (approximately ¼ cup) onto the skillet. Using the backside of the ladle, spread with a circular motion so that the batter coats the surface evenly.
- Cook the dosa for about 2 minutes, until the bottom is light brown.
- Loosen with a flat spatula, turn and cook the other side.
- Serve hot & enjoy it with chutney, sambar or curries etc.,
- Once I used sona masoori for dosa, I didn get the perfect colour. So for better result use 1:1 ratio of sona masoori and parboiled. From my opinion don’t use sona masoori alone.