Dosa | Sada Dosa | How to make Sada Dosa - by foodogger

Dosa/Sada Dosa Dosa likewise called dosai (in the Tamil language) is a renowned and famous South Indian breakfast or nibble in India too in the remainder of the world. Dosas are essentially firm or delicate crepes made with ground and aged lentil and rice hitters. To make the hitter, first, the lentils and rice are absorbed in water for 4 to 5 hours. They are then ground independently to a fine consistency. Then, at that point, both the lentil player and the rice hitter are blended in with salt in a wide bowl or skillet. This hitter is then permitted to mature for the time being or for 8 to 9 hours. After the player is matured, it expands in volume, has a charming aged fragrance and a somewhat harsh taste. A very much aged player makes the best dosa. You will likewise see numerous minuscule air-pockets in the hitter. Making the hitter and afterward maturing it is such a delight that I generally anticipate making aged food sources like dosa and Idli. The matured player is poured on a prepared cast-iron dish or skillet (Tawa) and spread like a hotcake and cooked till fresh and brilliant with a sprinkle of oil or ghee. Ingredients:-
1. Dosa Batter For Dosa, the batter should be a little thin
2. Oil for Shallow frying Sesame seed oil preferred/ any vegetable oil
3. Dosa Pan/Tawa Cast Iron pan preferred
4. Tissue paper/Cut Potato in half/ Wet cloth
Instructions:-
1. Heat a pan/Tawa. It should be very hot.
2. Add 2-3 drops of oil to the pan, and rub the oil with the help of Tissue paper or a cut potato or wet cloth.
3. Add a spoonful of batter and spread it in circles in one direction. (Spread it as thin as required)
4. One needs to be quick as the dosa pan is hot and it will start cooking.
5. One can remove the pan from the stove.
6. Spread the dosa and then put the pan back on the stove.
7. This helps the batter not stick and create lumps, as well as a good method for beginners.
8. Drizzle some oil on the sides.
9. Many want to avoid the extra oil, but adding the oil adds to the taste.
10. Turn and cook for a couple of seconds. (Cooking on the other side is optional).
11. Repeat the above steps for making the remaining dosa’
12. Hot and crispy Dosa are ready. Serve with:- Serve these crispy plain dosa with sambar or potato masala or coconut chutney.