When I was in Delhi we got Dosa for breakfast. The dosa was with masala and with dosa we got samba.
A recipes for dosa. To make dosa it take time with soaking and fermenting.
soaking time: 3 hours
Preparation Time: 20 mins
fermenting time: 4 hours
Cooking Time: 20 mins
Makes 8 dosas
1 cup rice (chawal)
1/3 cup urad dal (split black lentils)
5 to 7 fenugreek (methi) seeds
1 tbsp beaten rice (poha)
1 tsp sugar
salt to taste
oil for greasing
Soak the rice seperately in enough water for 3 hours and drain.
Blend the rice in a mixer till smooth. Remove and keep aside.
Soak the urad dal, fenugreek seeds and beaten rice togeather in enough water for 3 hours and drain.
Blend the urad dal, fenugreek seeds and beaten rice togeather in a mixer till smooth and frothy ( add water little by little as required ). Remove and keep aside.
Combine the urad dal paste and rice paste togeather in a bowl and cover and keep aside to ferment for atleast 3 to 4 hours.
Once the batter is fermented , add the sugar and salt to the batter and mix well.
Heat a non-stick pan and sprinkle a little water on it. It should steam immediately.
Grease it with oil and wipe hard with a slice of onion or potato.
Pour a ladeful of the batter on the tava and spread in a circular motion to make 125 mm (5″) thin dosa.
Smear a liitle oil along the sides, cook till the dosa turns brown and crispy and fold over to make a semi-circle.
Repeat with the remaining batter to make 7 more dosas. Serve hot with fried chutney and sambhar.
For the perfect dosa
Always soak and grind the rice and urad dal separately. Grind urad dal in small portions by adding little water till smooth and frothy.
The dosa batter should not be thick but light. Mix the batter using a ladle starting from the bottom of the vessel as rice paste being heavier than urad dal paste, tends to settle down at the base.
The batter should always be at room temperature. So if you have refrigerated the batter, leave it at room temperature for about an hour before you proceed.
The dosa griddle is traditionally made of cast iron although non stick tavas are more favored now.
To prepare the tava/griddle, heat till it becomes very hot, sprinkle some water. It should evaporate quickly. Wipe with a soft cloth and reduce the flame. Then rub it with a thick slice of potato or onion dipped in oil. Tava should not be too hot while you spread the batter.
If your cast iron griddle is giving you trouble, pour half a cup of salt on it nad heat on a medium flame for about 5 minutes while stirring continuously. Remove the salt and use.
After spreading the dosa batter on the tava/griddle, pour a tsp of oil or ghee along the sides of the dosa and brown it evenly and to ensure that it does not stick to the tava/griddle.
recipe is from: http://www.tarladalal.com/Dosa-%28-Easy-Dosa-Recipe-%29-32927r