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Monday, November 9, 2015

Dosa in Bong Kitchen



We love Dosa, but since it is not our staple food, we do not have the gadgets to make it easily. Unlike a South Indian household we do not have a wet-grinder. Having lived in the South of India for a long time and later with South Indian neighbors in another corner of the world, I picked up this easy recipe which anyone can use to dole out Dosas.


  • 4 cups rice flour
  • 1 cup urad dal
  • 1/2 tsp. fenugreek seeds (Methi)
  • 1 tsp. flattened rice (Poha) optional
  • 1 tsp. salt
  • Oil


Wash urad dal thoroughly and soak it for 4-6 hrs. along with the fenugreek seeds.

Soak rice flour in a cup of water.

After the dal is soaked drain the water and in a regular grinder grind it into a smooth paste. Grind till the paste is soft and foamy. You may need to add water.

After the dal is completely ground, gradually add the rice flour mixture to it and grind them together.

Transfer the batter into a large bowl. Add salt and mix it.

Add enough water to the batter so that it is thick but when you scoop it with your hand it falls through your fingers.

Cover the bowl with a lid. Make it sure that the bowl is not airtight.

Keep the batter in a warm place for about 8-10 hrs. to ferment. For those living in a cold area keep the batter bowl inside your oven with the oven light on. The light will provide the temperature of fermentation. The ideal temperature for fermentation is around 95F or 34C.

Once the batter is fermented it will double in volume and should be frothy. If the batter is too thick add little water to make it pouring consistency.

Heat a round non stick skillet. Drizzle few drops of water. The water should sizzle and evaporate. Brush the pan with little oil and now put a ladle full of batter. Swirl the back of your ladle in concentric circles to evenly spread out the batter.

Once the batter is spread out drizzle few drops of refined oil around the edges.

Cook dosa on medium high heat till the bottom appears light brown. To make crispy dosa turn them over and let the other side take a light brown hue.

After you are done cooking each dosa make sure to cool down the skillet by sprinkling water to it. If the skillet is too hot you won’t be able to spread the batter.

Fold and serve either with aloo masala, chutney and sambar or enjoy plain with chutney and sambar. 


Soma said...

I live in Bangalore. Seems you are like me, even though I am a bong I like making south indian food. We do make it a bit like our food though, like add a small pinch of sugar in sambhar

Somtapa Brahmachari said...

@Soma, thanks for your lovely words.. Enjoy cooking..