DOSA- A SOUTH INDIAN SPECIALITY

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DOSA with PEANUT CHUTNEY(a perfect South Indian breakfast)
Imagine going to your in-laws’ home for the first time, that itself is nerve wrecking(it was for me). How would you react if they ask you to make dosa?  It was quite overwhelming. At that time, I didn’t know how to make coffee to save my life, leave alone the art of making a perfect crispy dosa.  I slowly made my way to the kichen, kept the flat iron pan, and started making my dosas. That was not so bad until my father-in-law came and said, “hold on, let me show you how to make a proper dosa”(in a nice tone).  My ego was hurt, and I was not a happy girl.

Back at my parents’ home, we did make dosa, but it is not as popular as it is in some parts of Southern India. My hubby comes from Coimbatore, a place known for its idli and dosa.  Well, along the years, I’ve learnt much traditional cooking from my in laws, and I love their cooking style.

So, now when I go visit my in-laws, I do manage to ask my father-in-law how my cooking is, he never stops amazing me with his sweetest compliments as to how great a cook I am, but just next to his wife..;).

Dosa DOSA Batter

 

Dosa- South Indian speciality

 

Dosa is a rice and lentil pancake which, to me, is similar to INJERA.  It’s much easier to make dosa, which has to be fermented overnight, than Injera, which requires way more effort(I’m still working on perfecting it). There are many variations; it’s made paper thin, thick and medium, stuffed, plain with egg, anything your heart desires.

Generally, I do not mess around with authentic and traditional recipes but this is one of those mixes I enjoy and I think it is a little bit better than the original.  Here goes, the most traditional breakfast in most South Indian homes.  The accompaniments are endless: coconut chutney, peanut chutney, tomato chutney, onion tomato chutney(my kid’s favorite), sambhar, corinader chutney, potato and peas curry stuffing and much much more.

DOSA with PEANUT CHUTNEY(a perfect South Indian breakfast)1


I love my dosa crispy with my mom’s peanut chutney and a little sugar sprinkled over it, which is exactly how my dad prefers it. It is freaky how similar our habits are to our parents.   

DOSA with PEANUT CHUTNEY

Ingredients:

DOSA
4 cups medium grain Indian rice(Sona Masoori)
1/2 cup green whole green daal(moong daal)
1/2 cup split white lentils (urad daal)
1/2 tbsp meethi seeds
Water to soak-4-5 cups
1/2 cup leftover cooked rice(any kind)
Water to grind-1/2-3/4 cups
2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda

Method:
1. Wash the rice and lentils well until the water runs clear. Soak all the ingredients for the dosa overnight.  You have to soak this for at least 7-8 hours because the green lentil takes a bit longer to get soft.
2. Make 2 portions of the soaked grains, drain all the water. It will be hard to grind the whole thing at once. Grind the soaked rice and lentil with 1/2 cup of cooked rice in a heavy duty blender with water adding it little at a time until you achieve a semi-smooth consistency.  It should not be too pasty or too watery.  Take it out in a large vessel, add the salt, mix well and cover. Leave it in a warm place for 6-7 hours or until it ferments or rises an inch or two.
REMEMBER– In colder months it does not rise that well.  I turn on my oven at 200 degrees for 20 minutes, turn it off and keep the mixture in the oven overnight.  It does the trick.  DO NOT TURN ON THE OVEN WHEN THE MIXTURE IS IN.
3.  Once it ferments, add baking soda and baking powder, mix well and make your dosas on a medium hot griddle.  SERVE HOT with any sauce of your choice.
NOTE:MAKE sure to use a good heavy duty blender. 

PEANUT CHUTNEY
1/2 cup roasted peanuts without skin
1 cup grated coconut
4-5 whole red chillies
1/4 inch ginger
pinch of cumin
a very small piece of tamarind
salt
water needed to grind it -1/4- 1/2 cup

GRIND everything in a blender with water as needed until everything is well ground and not too smooth or watery.  You can temper it with some mustard seeds, curry leaves and asafoetida.

ENJOY DOSA WITH CHUTNEY!!

DOSA with PEANUT CHUTNEY(a perfect South Indian breakfast)2

I’m sure most of you have tried dosa, do you like it? Have you made it at hoem? Would love to hear from you. 
Have a great week!!

Copyright 2013 – Food Fashion Party

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Comments

  1. I found this very interesting. I’ve heard of dosas, but had no idea that they were made like this! It’s interesting that the rice is left to ferment and yet it’s easy to get sick from cooked rice that is left out in a warm room. I guess you don’t get sick from this because the rice isn’t cooked?

  3. i love dosa and there is a small cafe here we go to mostly on Sundays. I have never tried making it at home, I don’t think I have it in me 🙁

  4. I love dosas! But have never made them at home. I really should someday because they’re not that complicated. And I don’t have to tell you what great flavor they have! I love this — it’s great inspiration. Thanks.

  5. Crispy dosas with tomato Cilantro chutney are my family’s favorite. I never tried the dosa batter with Moong daal though even though once I tried the Pesarattu (Moong Daal dosa). Its yummy and we south indians never get bored of it right?

  9. I shall try to make some dosa too as we eat (and love) rice and lentils almost everyday. These look awesome! Peanut chutney is definitely a keeper.
    Have a wonderful day!
    Angie

  12. Oh wow – the first time at your inlaws and they had you cooking! Love your story behind this dosa Ash, dosa is my mom’s favorite – every time we go to an Indian restaurant, she gets a dosa – mostly stuffed. It would make her day to see your recipe!

  13. Lovely assortment there Asha. You made me salivate.
    In Punjabi community, the first thing that a daughter-in-law is supposed to make is the halwa and I ensured that I learnt that recipe to the T 😉

  14. I have seen dosa so often but have not yet had the pleasure of eating it! I mean, look at it! It’s gotta be delicious whether on its own or filled with all those beautiful options. You are an awesome cook!

  16. I’ve never had dosa, but it sounds delicious, especially with all of those lovely condiments! I can hardly imagine you not being able to cook much at one time, but I guess I was the same way when I got married. Thankfully, things change! 🙂

  19. I loooove Dosa, but never attempted to make them at home. I’m so gonna try it weekend (I just need to find me some meethi seeds!)
    Thanks for sharing another amazing recipe Ash!

  20. Absolutely love dosas too! My husband and I used to eat them all the time at a little South Indian restaurant we used to go to once a week when we lived in Abu Dhabi, but we’ve never tried to make them. We tend to stick to making the food of the places we’re in, so that’s another good excuse to return to India soon. But I can’t believe they asked you to make dosas! OMG! Great story 🙂

  26. I have not had great results with dosa making. they come out ok, just not great. I cant even imagine if that would have been the first thing I was told to make at my in-laws. I would have definitely shat my pants! And faked an illness! Yours look great and penaut chutney sounds awesome with dosas.

  27. I love reading your stories relating to food…your culture seems very interesting, reminds me of my parents a bit. Awww, nice that your father-in-law loves your dosa! You’re an amazing wife and cook! I’ve had dosa before, but I’ve never made them…and I would love to though if I know my ingredients right! The peanut chutney looks so good – the chiles and roasted peanuts…ahhh!

  37. I Love Dosa In any case, have never made them at home. I should some time or another in light of the fact that they’re not that complicated. Also, I don’t need to tell you know what awesome flavor.
    Nice post, thanks for sharing this post