Masala Dosa

The most favourite breakfast across the South India is dosa.  Dosa can be made in different varieties, like onion dosa, Masala dosa, and Rawa dosa etc.. Plain dosa is the basic variety of dosa. For any dosa, we need to have a batter made with black gram, rice and fenugreek seeds. This batter should be fermented. If we do not ferment the batter, we get hard dosas. Of course time for fermentation depends on the climate conditions. If the climate is hot, then we can ferment it for 5 to 6 hours is enough.

Ingredients for dosa:

Black gram-1 cup

Rice-3 cups

Poha-1 cup

Sugar-2tsp

Fenugreek seeds-1tbsp

Salt-to taste

Sugar-1tbsp

Oil-5 tbsp

Preparation:

Soak black gram, rice, poha and fenugreek seeds for 8 hours. If we soak them separately grinding them will become very easy. Grind them to make a smooth paste. Add only little water to grind. Let the batter loosen while fermenting. Add salt and sugar, Let the batter ferment for 8 to 10 hours.

Heat the Dosa tawa, wipe with a wet cloth. So we can check whether the tawa is sufficient heat.  Pour one ladle full of batter on the tawa and spread it in circular motion.  Pour 1 tbsp oil on the dosa. Pour it also in the circular motion only.  Let it cook for 2 minutes or till it turn brown color. Once dosa is cooked or ready put one spoon of potato curry and roll and take it out from the tawa.

Serve with coconut chutney.