Instructions

• Soak Rice & Dal
• Place 1 cup of rice (sona masoori/ medium grain) in a bowl. Rinse with water and drain. Repeat twice to wash the rice. Then, soak the rice with fresh water, just enough to cover it. Let it soak overnight or for 6-8 hours (minimum).
• Place 1 cup of toor dal in a separate bowl. Rinse with water and drain. Repeat twice to wash the dal. Then, soak the dal with fresh water, just enough to cover it. Let it soak overnight or for 6-8 hours (minimum).
• Grind Dosa Batter
• After soaking the rice and dal overnight or for 6-8 hours, it’s time to grind.
• Drain the water from the rice and discard it.
• Drain the water from the dal into a small bowl and keep aside to use for grinding. (Note: You could use regular water. However, the dal water has added nutrients and taste.)
• Transfer the soaked rice to a grinder/blender. Add about 1/4 cup of the dal water. Blend to a smooth paste. Pour the ground rice into a large bowl and keep aside.
• Transfer the soaked dal into the same grinder/blender. Add another 1/4 cup of the dal water.
• Also add 1 medium yellow onion (roughly chopped), 2-3 green chilis, and 1/2 cup cilantro. (Note: You can use the stalks/stems or leaves of the cilantro, or both.)
• Blend into a smooth paste. Add a little more dal water if required. However, the batter should be on the thick side.
• Pour the mixture into the same bowl as the ground rice. Mix well.
• Add salt to taste.
• Make Tempering
• Now, it is time to make the tempering/ tadka. Heat up 1 tbsp of oil in a small pot at a medium flame.
• Once the oil is hot, add 1 tsp mustard seeds to the oil.
• Once the mustard seeds start to crackle, add 1 tsp curry leaves.
• Sauté briefly and then take off flame.
• Add the tempering to the dosa better.
• Prepare the Dosa
• Heat a cast iron griddle at a high flame. (Note: A properly maintained and seasoned cast iron pan contributes to the quality of your dosa.)
• Once the pan gets hot, lower the heat to a medium flame. Sprinkle some water on the griddle and use a paper towel to wipe the pan and remove any residual oil. (Note: Do this prior to preparing each dosa.)
• Use a ladle to pour one scoop of the dosa batter in the center of the griddle. Slowly move the ladle in a circular motion to create a larger circle.
• Drizzle oil around the edges of the circle. Increase the heat to a high flame and let the dosa cook for 30-60 seconds.
• Use a spatula to flip the dosa over. Sprinkle more oil around the edges and let the dosa cook on this side for another 30-60 seconds.
• Use a spatula to flip the dosa over again and fold it in half. Take the dosa off the griddle and transfer to a plate. Serve your dosa hot and enjoy with your favorite chutneys! 🙂