Sunday, December 14, 2008


When I started cooking, I was comfortable with preparing lunch/dinner, but what I feared the most was making breakfast. I was skeptical about soaking the dal's,rice and grinding it to smooth paste,fermenting them. 
As a kid I used to think that making Dosa, idli etc was a very complex thing! Though amma used to always say that she used to enjoy making dosa as it would save her time the next morning! Now I am following her.. I prefer making dosa,idli for breakfast as I do not have to worry in the morning after waking up and think!!
This is one such simple dosa that I have been making every now and then. It is simple and I get the same crispy dosa everytime.
Here is what's needed:
1 cup Urad Dal
2 cups Rice (I used Idli rice as this is the only one available. You can use Sona masuri/Ponni rice too)
1/2 tsp Methi seeds
2-3 tbsp Sugar
Salt to taste
1) Wash rice and dal well and soak them along with methi for 3-4 hours. Grind it to smooth paste with water (Add only required qty of water). Let it ferment Overnight.( I had baked some cookies that night so kept the batter in oven to ferment.)
2) Next day morning, Add Sugar and salt. (Sugar gives a very nice taste to Dosa along with colour). Mix well. Add water if the batter is too thick. Mix well.
3) Heat a tawa, Spread a ladle full of batter in circular motion until it forms a uniform circle. Roast it with little oil in medium flame. When it turns to slightly golden colour flip it over and roast the other side for few seconds. Serve hot with Chutney.
I made "Hinga Chutney" with this Dosa.
For Chutney:
3/4 cup grated Coconut
2-3 fried red chilli
small piece of Tamarind
a generous pinch of hing(Asafoetida)
Salt to taste
1/4 tsp Mustard seeds
4-5 curry leaves
1) I use the sticky variety of hing. So I heat little oil and put the hing in oil until it fluffs up. Remove it and let it cool.
2) Grind grated coconut + red chilli's+ Tamarind + Salt and little water until it becomes a smooth paste. In the last round of grinding I add the hing and grind it for few more secs.
3) Transfer the chutney to a serving bowl. Heat Oil, Add mustard seeds when they splutter add curry leaves and switch it off. If using hing powder then it is better to add hing directly to the seasoning. Pour the seasoning over the Chutney. Mix well before serving.


lubnakarim06 said...

Dosa looks perfect, crisp and yummmmmmmmmmmmmmmmmy.

Unknown said...

Thats the perfect dosa ..i love it this way..thin and crisp..

Divya Kudua said...

Dosa looks so crisp..yummy!!

anudivya said...

Uj, they are perfectly crispy... seems like a work of a pro!

Unknown said...

lovely dosa, I also make it same proportion.

lankythoughts said...

Is this the base dosa for Masala Dosa.

Raks said...

Thats a gorgeous picture of dosa I have ever seen Uj!!

Sabitha said...


Finla said...

Love dosa and this looks crispy.

Shama Nagarajan said...

crispy dosa...tempting

Valarmathi Sanjeev said...

Never added sugar. Will add next time while i prepare it.

Unknown said...

wow.. nice.. adding sugar new for me... thxs for the info..

Priya Suresh said...

Wow crispy dosa looks delicious..

Sunshinemom said...

Great looking dosas! Love them with chutney and molagapodi any day - disappears by the dozen when it is hot:)

Suganya said...

My all time fav... Looks so good. Perfect and crispy. YUM!

Gita Jaishankar said...

The dosas looks perfect and crispy...This post reminds me of the messes I made with idlis and dosas when I was learning to cook :)

Uj said...

Thank you all :)

Many use this as a base for Masala Dosa. But I follow some other method by adding more dals like my amma :). Will post it next time I make it.

Chutney..Hungache..recipe ghalla
same postaanthu :D

Do add sugar.. it gives a different taste

Agree.. I too love it with amma's Chutneypudi.

Even I have had my failures with idli :(