Plain Dosa Recipe
Dosa is soul nourishment for me. I frequently disclose to TH how I can make and eat dosa consistently for quite a while and still not be exhausted with it. It’s likely in light of the fact that we gobbled a considerable measure of dosa growing up. Our family, or rather the Reddiar people group in Kerala, dependably has custom made dosa player in the ice chest, prepared to throw together crisp dosas on request or for the sudden visitors whom we generally demand remain for supper. My mother has been utilizing a modern estimated wet processor for a long time now and it’s keep running about twice seven days to keep the idli/dosa hitter supply progressing and new. She makes idlis when the player ages and afterward weakens the hitter further to make dosas for the following 3-4 days.
The player we make is the same for idli and dosa and utilizes just entire cleaned urad dal (ulutham paruppu or uzhunnu parippu) and idli rice or dobbi ari. Aside from salt, nothing else is added to this. The extent of rice to dal remains relatively consistent in the player, just changed if the dal is old or doesn’t appear to carry out its activity legitimately. This variable is effectively wiped out by and large by sourcing the rice and dal from trusted supermarkets just (my father ran one for a long time so we specifically sourced the best quality stuff from merchants in Andhra and Tamil Nadu straightforwardly).
1 container plain rice
1 container parboiled rice 1/4 glass white udad dal
1/2 tsp. methi (fenugreek) seeds 1/2 tsp pop bi carbonate
1/2 container curds
10-12 tsps. ghee or oil as favored water for crushing