Dosa (Rice and Lentil Pancake)

What is Dosa?

Ingredients
Akki (Rice): 4 cups
Uddina BeLe (Black Gram Lentil): 2 cups
Neeru (Water): enough to make a batter
Uppu (Salt): to taste


Method
Soak the rice and lentil separately in water for 4 hours. Drain and grind each separately into a thick smooth paste using little water. Then mix both batters and salt. Cover and leave to ferment (6-8 hrs). 


Heat non-stick tawa (flat pan) and pour a ladle-full of batter on it, making it round and flat. Cover with a lid and cook for 1-2 minutes. 1 tsp of oil can be smeared on top and the dosa can be roasted on the flip side (optional). Serve hot with chutney, sambar, butter/ghee, chutney powder, etc.


Variations: 

• for Manjal Dosa (Yellow Dosa), add turmeric powder to the batter. This dosa is prepared for breakfast on the 1st day of Diwali, which is also called Makkala Habba (Children's festival). Turmeric is added to make it bright and colourful esp. for kids!
• for Kai Dosa (Coconut Dosa), add grated coconut to the batter or sprinkle it on top of the dosa before it cooks.
• for Neerulli Dose (Onion Dosa), add chopped onion to the batter or sprinkle it on top of the dosa before it cooks.
• for Set Dosa (thick Dosa), just pour the batter on tawa, do not make the dosa flat, add 1 tsp of oil onto the dosa before it cooks.
• for Paper Dosa (thin Dosa), make the dosa as flat as possible, smear 1 tsp of oil onto the dosa after it cooks and roast till it is very crisp.
• for Masala Dosa (stuffed Dosa), once dosa is cooked, fill with desired palya (filling) and fold dosa in half. Popular one is Potato+onion filling.