We both love South Indian food, Dosas being are favourite. How can I forget the famous Vaishali restaurant on F.C Road in Pune, India. I have not had authentic dosas anywhere else specially the sambar.
For making dosas you need to plan ahead as it requires grinding the soaked dals and fermenting the batter. For us dosas are always a feast. I usually make the batter and store it as it lasts for almost 8-10 days in the refrigerator. With the same batter, I make idlis and uttapams too. So, if you have the batter ready, you have so many options with it.
My husband likes dosas but he needs everything (sambar, ccoconut chutney and potato sabji) with it. Thats why I call it a Feast.
1) 1 cup urad dal
2) 2 cups rice
3) Salt to taste
1) Soak the dals seperately for around 6-8 hours or over midnight.
2) Grind them seperately with as much water required.
3) Mix both of them well in a bowl. Add salt and as much water requied. It should be of pancake consistency. It shouldn't be thick and too thin. Remember, you should be able to pour it easily. Keep it covered and allow it to ferment for almost midnight or 8-10 hours. I know, this takes time but as I told you before, this should be planned a couple of days in hand.
4) Heat a griddle/pan. Pour a laddle ful of batter on the pan and spread it roundly over the pan.
5) Put few drops of oil on the sides of the dosa.
6) Let it cook till it is slightly brown and then flip it over.
7) Cook it for a minute and serve it hot with chutney and sambar.