How to Make Dosa | #BacktoBasics | Sanjeev Kapoor Khazana

Take parboiled rice in a bowl, add water and wash thoroughly for 2-3 times. Add sufficient water and set aside to soak for 6-8 hours.

Take Kolam rice in another bowl, add water and wash thoroughly for 2-3 times. Add sufficient water and set aside to soak for 6-8 hours.

Take split skinless black gram in yet another bowl, add water and wash thoroughly for 2-3 times. Add fenugreek seeds and sufficient water and set aside to soak for 6-8 hours.

Take split pigeon peas and Bengal gram in two separate bowls, add water and wash both the grams thoroughly for 2-3 times. Add sufficient water and set aside both the bowls to soak for 6-8 hours.

Switch a stone grinder machine on, drain the soaked split skinless black gram along with soaked fenugreek seeds into it. Drain the soaked Bengal gram and soaked split pigeon peas into the stone grinder and add ¼ cup water and grind for 4-5 minutes.

Drain the soaked parboiled rice and soaked Kolam rice along with ¼ cup water and continue to grind for 2-3 minutes.

Add ¾ cup water and continue to grind till a smooth batter is formed.

Transfer the batter into a large bowl, cover and set aside in a warm place for 6-8 hours to ferment.

Mix the batter once to release any air pockets. Add salt and mix well.

Heat a non-stick pan. Drizzle a little oil and spread it with a kitchen paper.

Pour a ladle and a half of the batter on the hot tawa and spread it in a circular motion to make a thin disc. Drizzle a little oil and cook for 1-2 minutes or till the underside turns golden brown and crisp.

Gently scrape the sides of the disc and roll it. Take it off the heat and place it on a serving plate and serve hot with coconut chutney and sambhar.

Equipment Needed

Dietary

Allergens