Fermented Dosa Recipe

Fermented dosa is a traditional South Indian dish that is both delicious and nutritious. Here's a basic recipe for making fermented dosa batter:

Ingredients:

- Rice: 3 cups (preferably parboiled rice or idli rice)

- Urad Dal (black gram): 1 cup

- Salt: to taste

- Water: as needed

Instructions:

Step 1: Soaking

1. Rinse the Rice and Urad Dal:

- Rinse the rice thoroughly in water until the water runs clear.

- Rinse the urad dal.

2. Soak:

- Soak the rice in enough water for at least 9-10 hours or overnight.

- Soak the urad dal in enough water for at least 9-10 hours or overnight.

Step 2: Grinding

1. Grind the Urad Dal:

- Drain the soaked urad dal.

- In a wet grinder or a high-speed blender, grind the urad dal with some water until you get a smooth and fluffy batter. The batter should be light and airy.

2. Grind the Rice:

- Drain the soaked rice.

- Grind the rice with some water until you get a slightly coarse batter. The batter should not be completely smooth but should have a slight texture.

3. Mixing:

- Combine the urad dal batter and the rice batter in a large mixing bowl.

- Add salt to taste and mix well with your hands. Mixing with your hands helps in fermentation due to the natural bacteria present on your skin.

Step 3: Fermentation

1. Ferment the Batter:

- Cover the bowl with a lid or a clean cloth and let the batter ferment in a warm place for 8-12 hours or overnight. The batter should rise and become bubbly and slightly sour.

Step 4: Making Dosas

1. Stir the Batter:

- After fermentation, gently stir the batter. If it's too thick, you can add a little water to get a pourable consistency.

2. Heat the Tawa (Griddle):

- Heat a non-stick or cast-iron tawa over medium heat. When hot, sprinkle a little water on the tawa. If it sizzles and evaporates immediately, the tawa is ready.

3. Pour the Batter:

- Pour a ladleful of batter onto the center of the tawa. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.

4. Cook the Dosa:

- Drizzle a few drops of oil or ghee around the edges of the dosa.

- Cook until the edges start to lift and the bottom is golden brown. Flip and cook for another minute if you prefer.

5. Serve:

- Serve hot with chutney, sambar, or any side dish of your choice.

Enjoy your homemade fermented dosa!