Some like it soft, crisp, thin or thick. Dosa is one of the most popular dish which originated in Karnataka. You can have it plain, stuffed, with or without chutney and sambhar. However, dosa in Mumbai has taken on an evolution of different types with the Gujarati influence. You will find all kinds of dosa from stuffed panner, pav bhajji masala or the most popular schezuan dosa. I personally like dosa prepared in Karnataka for its taste, crispness and color. Dosa is our favourite breakfast at home and even our cat seems to relish it the most!
Dosa is very common in South Indian homes and at most times you will find dosa batter in their fridge. Dosa is not only had for breakfast but also serves as a healthy snack. Dosa batter is easy to make and it is a mix of rice and black gram. Dosa doesn’t contain any sugar and due to fermentation is also very good for the gut. However, dosa made in most hotels is loaded with ghee or oil and may not turn out as healthy as the homemade ones.
Ingredients: Dosa is mainly made from rice (parboiled) and black gram. Dosa can also be prepared with brown, white rice or millets like foxtail, barnyard etc. To improve the nutritional value, dosa can be made with finger millet and horse gram. Millet flour is also easily available in the market for instant dosa. I personally like my dosa with millets as it gives a nice texture and taste. A handful of flattened rice flakes (poha) helps in making the dosa fluffy and gives it that nice brown colour.
Fermentaion: During fermentation, the batter doubles in quantity and as the fermentation time increases the protein content of the batter increases.A teaspoon of Fenugreek seeds (methi) helps to aid the fermentation process as it has the ability to absorb yeast. If you are using salt, use rock salt instead of iodized salt to aid the survival of yeast. Also, while adding salt, mix the batter with your hands to fasten the fermentation process.
Fermentation is a tricky process. Moderate to hot climate aids in perfect fermentation after approximately 8 hours. If the temperature is not too hot or if the batter is allowed to ferment for longer, the batter would turn sour. In cold temperature, placing the batter in a slightly heated oven with the light on or wrapping the vessel with some cloth will help to keep the temperature suitable for fermentation.
Fermentation process helps in reducing cooking time and aids digestion (fermentation splits complex carbohydrates and protein).
Dosas which do not require any fermentation are pesarattu, rava, neer dosa etc.
The process for making millet dosa is the same as any rice dosa. The only difference is that you will be using whole millets instead of rice.
Proportion for making dosa for 4 people which will last you for 2-3 days (you can also double the recipe) Millet:black gram = 2 : 1/2 glass or cup. Soak millets with a 1tsp fenugreek seeds in a bowl for 8 hours. Soak black gram and poha in another bowl for 6-7 hours. Grind all the ingredients in a blender to a fine paste. Add salt,cover and allow it to ferment for 8 hours. Post fermentation, the batter can be used immediately to prepare dosa or can be refrigerated in an air-tight container for 5 days.