Dosa

DOSA...its the simplest breakfast that comes to my mind when i feel lazy to cook....Its always handy to have dosa batter in your refrigerator.Whenever i think of dosas it brings back those sweet memories at home.My mom used to prepare these wonderful golden brown crispy dosas and we used to wait( literally fight :D) in the kitchen next to the tava for our turn to have one , when our entire family is together for diwali or some festival , you dont believe dosa session would last till afternoon and by then just 5 of us(kids) would have finished eating. All my aunts would be busy with 2 - 3 tavas making dosas and they would hardly get any chance to taste them ..it used to be fun ,well coming back to the recepie here is how you can make dosa at your home...

For Batter:
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2 Cups of IDLY rice( or sona masoori rice)
1 Cup Urad Dal
1 tbsp Chana Dal
1 tsp Fenugreek Seeds
1 tsp salt

Preparation:
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Soak 2 Cups of idly rice , 1 Cup Urad Dal with Chana and Fenugreek seeds separately overnight.
Grind the rice and Dal separately and mix them, I usually add handful of leftover rice (cooked rice) while grinding so that it helps in fermentation.The secret of making good idly/ dosa is the fermentation part, also at the same you have to ensure that the batter doesn't become sour because most of the time if the batter is kept at room temperature for long without refrigerating it might become sour . Add salt to the batter just before making dosas , also check for consistency ..if the batter is too thick you can add some water. Now heat dosa pan , spread the batter on the pan , sprinkle 1 tsp oil on & around dosa , allow it to roast till it turns golden brown color. Remove dosa from pan gently without breaking the dosa.. thats it Dosa is ready which looks and tastes like the typical restaurant dosa.
Serve with Hot sambar and Peanut Chutney or potato curry.