Being South Indian, Dosa is a kind of usual breakfast in our home. When there is no dosa batter left, it is like missing a big deal to me. This recipe in particular does not need fermentation. Just grind and make dosas instantly. Doesn't that sound great. Also the rice can be soaked overnight. So soak rice while going to bed, next day just grind and make dosas. It will be a new and easy add on to the dosa variety.
The good thing about travelling is the chance to taste different cusines and neer dosa was one such dish got to taste first time in coorg. It was like a tissue and the count goes higher than the normal dosa intake. It is so light and has to be folded in the dosa tawa itself. This is easy, but to get it right you have to make it carefully. Once you understand the trick of doing it then it is easy peasy.
INGREDIENTS
nutritional information: makes around 12 dosas
1.5 cups good quality raw rice (I've used sona masuri)
salt to taste
2 tbsp grated coconut (optional- I didn't add)
water as required
Method:
1. Soak raw rice for 4-6 hours. The rice has to be soaked little longer than usual. Grind it with enough water in a grinder. Add coconut if using.
2. The batter should be very smooth when felt between fingers. Add water little by little until it resembles buttermilk. Mix enough salt to taste.
3. The batter should be very watery. The back of the laddle should be like this with a thin flim of batter and not a coating. It should be in a running consistency able to be spread on the tawa easily. If it becomes more watery add little rice flour to make it thick. Heat a dosa tawa well. The dosa tawa should have a handle for swirling the batter all around. Apply oil on the tawa.
4. When the tawa is hot enough, pour a laddle full of batter along the outer edges and act quickly to swirl the batter over. Since the batter is runny it will flow easily. Cover the holes if any with additional batter by just dropping here and there. Do not make dosas with laddle as for normal dosas. Add oil generously, cover and cook for a while. Dosas stay white even after cooking so do not wait till they turn brown. When the edges seem to roll over and the dosas look cooked, fold them into a triangle shape.
If you are storing the dosas in a casserole then do not stack them, place them side by side. They tend to stick when hot. Serve them with coconut chutney. Goes well with chicken curry.
Notes:
Use a good quality of raw rice. The ones used for making rice is preferable. I have used sona masuri here.
Soak for atleast 4 hours. Even overnight soaking is good.
The batter should be watery in consistency. Add water little by little to make it like buttermilk. Always mix the batter well before making dosas. After making few dosas if you feel the batter thick, add little water to make it watery again.
Pour dosas like rava dosa. Start from the edges and fill the center. Swirl around to cover the whole pan, but act quickly.
The tawa has to be hot enough while making dosas. This gives a different texture, tiny holes on the outer surface of the dosas.
Adding grated coconut to the batter while grinding is optional. I skipped it.
Thanks for reading the recipe, if you like this recipe please leave a comment below.
