Singoda (Water Chestnut) Dosa

I got this idea from another blog.  It an one of those Indian blogs I visit.  However, that recipe of theirs uses boiled potato and it didn’t work for me so I changed it to what really worked for me.  Hey everyone has their moments and mishaps in the kitchen it isn’t just me.

You probably read somewhere in this blog like on my pancake recipe about  Doony  from her blog dooney’s kitchen where she talked about struggling with the pepper sauce that goes on the ewa ayongin . It is the ayongin  the sauce part that was giving her the  flux and I applaud Doony for a job well done because she is not a quitter.

And like my early attempts of making pancakes I also had struggled the same way with making dosas and injera.  Ok I may as well post an injera recipe one day and it has a lot in common with the dosa.  The dosa just like an injera is  a fermented crepe in a way and we will get to injera on another day but not today it is about dosa and a singoda dosa it is.

You can find singoda  meaning water chestnut flour.  Go to any Indian grocery store and ask for it and they will get it for you.

I used in a bowl dry ingredients first, 6 handfuls of rice flour.  This too is from an Indian food store. 3 handfuls of singoda  meaning water chestnut flour, 1 pinch each of cumin seeds, ajwan, and pink salt. Ajwan is also used for getting rid of gas as well as a flavoring agent. It is also known as bishop’s weed.

Add 3 tbs of plain yogurt and  stir to mix using a rubber spatula. Add 1/2 cup of water just a little at a time until you have a thin batter. Add 1 pinch of eno. The eno is fruit salt when added to something wet it bubbles. This is good you want to add this because it gives great aeration to the batter and keep stirring until smooth and lump free.

Get a small nonstick skillet and rinse it out and let it dry on the stove with burner on high.

Pick up the skillet for safety reasons do not have the can of cooking spray near the heat source.   I hate to say what  will happen if you don’t and It can be very dangerous.

Spray the skillet with cooking spray away from the stove then set it on the burner.  You really shouldn’t be turning it off at all. If you use common sense and spray away from the stove turning on and off the stove in between isn’t necessary until you get down to your last dosa.

I also do this for my grandfather’s dosa and when I make injera.

Back on topic after spraying the skillet  make sure you have a clean ladle and dip it in the batter because you need to apply a thin coat of batter at the bottom of the skillet and swirl it around  with your other hand holding it then put it back on the stove and let it cook  and apply the lid because the steam is going to hit both places. when done it will slide out easily  and the sides of the dosa will lift off of the pan and add with the metal spatula that is used for cooking go and see if the rest will lift off the pan using the turned up edges as a guide.

If it turns out brown and crispy on the other side that is fine because that is what you are wanting so it is ok. Take the dosa out of the pan and put it on the plate  and let it cool.

Take the pan and spray again and apply the same amount of dosa batter as you did this time and keep repeating until the batter is used up  also remove the cooled dosa from the plate and put it on a piece of cloth.

Repeat this  until all of the dosa batter is gone.

Eat this with sambar, rasam, podi  of your choice or with zeera aloo.

Zeera aloo means cumin potatoes.    It is nice and tasty, enjoy.