Dosa is a South Indian Crepe, it is lentil based nd fermented.  A staple dish for South Indians for breakfast and as a snack. Since the basic components are rice and daal its high on carbohydrates and protein.

Set Dosa

My girls do not like dosa so when they do eat some dosa I better take notice and note it down.

This is one yummy and tasty dosa that they liked them and I ran out of batter. Never mind if afterwards I am told they  prefer  dosas that are paper thin and or stuffed with noodles, not these “fat-fat ones.”

I had seen the picture on Facebook and immediately bookmarked.

Set Dosa

Ingredients:

• 2 cups rice
• ½ cup poha
• ¼ urid dal
• 1 teaspoon methi
• 1 tblspn sabudana or sago
• ½ cup curd
• ½ teaspoon soda (optional)
• ¼ teaspoon sugar

Method:
Getting the Batter Ready:

• Wash and rinse the dal and rice. Add the methi seeds and the sabudana.
• Let this mixture soak for 6-8 hours.
• About 1 hour before grinding soak the poha in the curds.
• Add this poha to the drained rice mixture and grind fine with minimum water.
• Set aside till for the batter to ferment overnight or 4-5 hours. It will be all bubbly and frothy.
• Stir add salt and mix well.

Set Dosa

To Make Dosa:

• In case you are using a non-stick tava grease it lightly. But using a cast iron one you need to grease it well.
• Heat the tava and then pour a ladle full of the batter. There is no need to spread it.
• Cover and cook for about 2-3 minutes.
• Flip and cook on the other side.
• Serve hot with chutney.

Linking to Rice the Versatile Cereal and Its Uses.