Dosa is a typical South Indian meal component. The crepe is very nutritious and made from rice and lentils. A Dosa makes a great bite at breakfast, lunch or dinner. The protein and carb rich dosa batter becomes even more nutritious as the ground rice and split black lentil mixture is allowed to ferment overnight. The same batter, non-diluted makes great idlis, another South Indian delicacy!
The versatility of the South Indian kitchen is best seen in the Dosa, as the rice quality and lentil can vary according to preference. The variations include semolina dosa and maida dosa, with nourishing accompaniments - chutneys and the popular sambhar, a dal preparation with vegetables.
Ingredients:
- Rice (parboiled or uncooked)
- Black lentil (split)
- Warm water for dilution
- Salt to taste
Popular Accompaniments:
The dosa could be stuffed with vegetable or meat or any preferred sauce. Other popular accompaniments include:
- Wet coconut chutney made of ground coconut, gram dal, fresh coriander, green chillies and/or mint leaves
- Dry coconut or spice chutney treated with curd or coconut milk
- Any vegetable preparation or pickle
- Any meat or vegetable curry preparation
Preparation:
1. For the batter, the proportion of one cup of rice to half a cup of the black lentil should be washed and soaked for at least 6 hours.
2. The soaked mixture should ground to a fine paste in a blender, checking on the water quantity for a smooth batter.
3. Add salt to taste and allow the batter to ferment overnight.
Main Cooking:
1. Mix the batter well.
2. With a clean ladle, spread the batter in small amounts on a preheated pan.
3. Spread the batter outward, into a thin circle and fry the dosa with clarified butter or oil, on a single side only. Ensure that the lid of the pan is on, to bake the other side.
4. Fold the dosa and serve it like a wrap or simply fold it in half.
5. In the case of a masala dosa, place the stuffing of potatoes cooked with onion and spices in the middle and gently fold over.
Presentation:
The best dosa presentation is on the banana leaf or alternatively, place the dosa on a tray with the accompaniments and some hot, filter coffee.
The dosa can be served open with the stuffing served in a bowl or like a wrap with the filling stuffed inside.
