Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter. Its main ingredients are rice and black gram. Dosa is a typical part of the Southern Indian diet and popular all over the Indian subcontinent.
It is used to eat with sambar and different chutneys. As it is a fermented preparation so need some advance preparation. The process must be started a day before.
Few days before I bought Dosa rice but didn't prepare anything. Yesterday after reading 
Ingredients -
- Rice 1 cup
- Skinned split black gram 1/2 cup
- Fenugreek seeds 2 tsp
- Flattened rice 2 tbsp
Procedure
- Wash thoroughly rice, black gram, and fenugreek seeds.
- Soak all three in enough water for about 10 hours.
- Grind to make a smooth batter. Add flattened rice at the time of grinding. The batter should be thick so add water cautiously.
- Keep aside at warm place for fermentation. Fermentation time depends on temperature. In summer it will be ready within 6- 8 hours while in winter and rainy season it may take 10-15 hours to ferment.
After proper fermentation volume of batter will increase so the container should be taken of big size. Mix batter well before making dosa.
Heat a "Dosa Pan", it is a flat surface pan. add oil and spread batter uniformly in round shape.
Cook on low to medium flame and flip once cooked one side. Cook another side.
Serve hot with coconut chutney/green chutney/pickle or sambar. Traditionally sambar and coconut chutney are served with dosa.
Check out here Sambar Recipe Coconut Chutney Recipe
