Plain Dosa

This is one dish that you can eat pretty well with anything and everything. It can be eaten for breakfast , lunch and dinner and trust me, you wont get bored. This is the simplest of all dosas-the plain one. There are atleast a 100 more dosas for me to experiment on!!

Dosa batter Ingredients

1 cup whole skinned urad dal
3 cups idli rice
Salt as needed

Instructions

Soak the rice and dal separately for 3 hours
Grind dal first into a smooth consistency adding enough water
Grind rice into a smooth batter by adding just enough water to get it going.
Combine the two, add salt, and let it ferment in a large enough bowl lightly covered, for about 6-8 hours in a warm place

To nake Dosa

Ingredients

4 cups of fermented dosa batter
1-1.5 cups of water
4 tbsp of  oil

Instructions:

Add enough water to the fermented batter until you have a smooth, pouring consistency. Make sure the batter is not too watery though, it should be thick-ish but fall off your spoon easily.
Heat a tawa or iron griddle and grease with the oil lightly. Pour about 1/2 cup batter to the centre of the tawa.
Using the back of your ladle, gently spread the batter with a circular motion from the centre towards the sides of the tawa.

Since we are not making very crispy dosas, don't spread it too thin. The dosa should be more or less evenly thick.
Drizzle about 1 tsp of oil around the edges of the dosa and add a few sprinkles on the top as well.

If your tawa is greased adequately and is not sticky, the edge of the dosa will start to come off the pan in about 1 minute or so. Use a spatula to gently lift the dosa
and flip it over. Cook the other side for another 40 seconds or so and remove from pan.
Enjoy.