Dosa Easy Recipe

Using Urad Dal flour and Cream-of-Rice eliminates need to pre-soak and grinding to make batter

Cooking Dosa is like making crepe. You need a 10" to 14" flat griddle. There are many cast Aluminum heavy no-stick griddles available in the market.

Ingredients

Dosa Batter

1. Urad Dal flour: 1 Cup
2. Cream of Rice: 1½ Cup
3. Kosher salt: ½ teaspoon
4. Non-chlorinated water (Spring water or distilled water): 2 cups
5. Fenugreek seeds: 1 teaspoon

Method

Step 1: Make sure all the ingredients are at room temperature. Mix items 1 through 4. Put them in a pan that will allow about 4 times expansion. The pan must have wide surface area exposure. I suggest a 10" six quart capacity stainless-steel pan. Do NOT cover the pan. Now , sprinkle unwashed Fenugreek seeds on the top surface. Leave it in a warm place (86º F to 90º F) for about 6 hours.
Step 2: Lightly stir. Leave it in a warm place ( 86º F to 90º F) for another 6 hours.
Step 3: The heat of the griddle has to be low to medium. Always test out the grill temperature. Fill the ladle about half, pour it and spread it out with the bottom of the ladle. Let it cook for about one minute. Use the turner to reach and turn over. It should be lightly brown. Adjust heat up or down as needed. Try another ½ a ladle. If it come out right, you are on your way to cook Dosa.
If you are using a griddle, that does not have a non-stick surface, wipe your griddle with some oil in-between each Dosa.