Dosa recipe & how to serve dosa for a party

• Produce

  • 3 slices Avocado

• Condiments

  • 1/2 cup Chutney, green

• Pasta & Grains

  • 2 cups Idli rice

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tbsp Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 1/2 cup Cheese, grated

• Liquids

  • 1 Water as required

• Other

  • Spicy Hot sauce or Thecha
  • 1/2 cup Poha (avalakki / beaten rice
  • 3/4 cup Urad dal (skinned black lentils

Found on yummilyyours.com

Ingredients

• 2 cups idli rice (parboiled rice)
• 3/4 cup Urad dal (skinned black lentils)
• 1/2 cup poha (avalakki / beaten rice)
• 1 tsp baking soda
• 1 tbsp salt
• Water as required
• 2-3 tbsp of oil
• 1/2 cup green chutney (Find the recipe for Green Chutney here)
• Spicy Hot sauce or Thecha (Find recipe for thecha here)
• Few slices of avocado
• 1/2 cup grated cheese (cheddar or mozzarella)

Directions

• The rice and urad dal have to be soaked in water, separately, for at least 5 hours.
• Before adding them in water, wash them thoroughly, about 2-3 times ensuring that the water you soak it in is almost transparent.
• After about 5 hours, drain the water out. If required, wash the rice and dal once again to ensure you have almost no cloudiness in the water.
• Now, wash the poha (avalakki/beaten rice) with water, drain and set aside.
• Use a good blender to blend the dal to a fine paste using minimum amount of water.
• Now, blend the rice in 2-3 batches to as fine a paste as possible, again using as little water as required to get the job done.
• Lastly, blend the soaked poha to a paste.
• Mix the three together. Cover and let rest for 2-3 hours.
• Now, preheat the oven to 150°F and turn the oven off when done. Let it cool down for about 15 min.
• Add a tsp of baking soda and a tbsp. of salt into the batter. Mix well. I prefer using my hands to do this. It results in better mixing and activation of the microbes required for fermentation of the batter.
• Cover and place the vessel in the warm oven. Let it rest for about 6-8 hours.
• Uncover the batter. You will find that the batter has fermented well and risen to almost the top of the vessel.
• Stir the air-y batter using a spoon. It is now ready to be used. At this stage, the batter can be refrigerated in an airtight container for about 10-15 days.
• To make the dosa, take a portion of the batter and add a small amount of water if required to adjust the consistency to make a flow-y batter.
• warm a skillet and add a couple of drops of oil.
• Use a paper towel to spread the oil evenly around the skillet. Be careful while doing this, the skillet is hot.
• Pour a ladle of batter onto the skillet. Do not spread the batter. Pour and let it be. Add a half tsp of oil around the circumference of the dosa.
• Cook on medium high until the top is well cooked.
• You can flip and cook the top too or leave it soft, the choice is yours. The dosa is now ready to be served.
• For making an appetizer or snack, pour spoonful of batter all around the skillet making mini dosas.
• Stack sets of three and place them in a warm oven to keep them crisp and warm.
• When ready to serve, take them out, stick some picks. Top some stacks with green chutney and thecha. Top some with avocado and melted cheese.