I have seen this post that I have pinned and yet it has been my pin for a very long time. Yes I do use Pinterest because It is a handy tool for me to keep up with my recipes after I write and publish them. Also I pin other recipes by other people as an inspiration because I want to try this perticular recipe and yet come up with my way of doing so. However this one wanted me to soak rice and chana ki dal in the fridge overnight and grind it the next day.
I have all of the time in the world but yet there are people who don’t and don’t even have a machine for grinding. I had an idea that a lightbulb came off in my head that I was going to take the easy way out. It is not that I am being lazy but at the same time It is very delicious too. Plus a this author put way too many chilis in it.
My daughter told me a bag of green things fell on the floor because it fell from the freezer and it was thawed out so I sniffed it and it smelled ok if it smelled funny this post would not happen. Althouh I was intending to try the recipe out so ok I am not fooling anyone.
However if you want to grind the lentils and rice then it up to you. It is 1/2 cup each of chana ki dal and short grain rice because of it high starch content. Soak in the fridge overnight and keeping some of the reserve water while grinding in a food processor until you have a batter. First strain the lentil and rice mixture in to a bowl before you grind catching all of the reserve liquid.
If you do not want to do this this is what I did After I picked out all of the twigs out of the drumstick leaves. The drumstick leaves was 1/2 cup worth. I added 1/2 cup each of besan (chickpea flower) and rice flour, 1 dry red chili crumbled, 1 pinch each of tamarind pulp, either baking powder or eno, frozen or desiccated coconut, pink salt, hing, turmeric, red chili powder, ajwan, 2 tbs of yogurt, 1 drop of mustard oil or coconut oil, 1 1/2 cup of water for batter. Add a little of water at a time and keep stirring until you have a nice lump free batter.
If you have extra water left then either drink it or dump it. You do not want your batter to be too thin but you want it thin enough where it is going to coat the bottom of the pan nicely. I think one day I will use this for idli too but that will be another post entirely because idli batter is thicker then dosa batter. So for now we are going to focus on just dosa. Let batter stand for 5 minutes.
While that is going on take a non stick skillet and place it on high heat until it gets hot. Take the non stick pan and spray with cooking spray and place a ladle full of the batter and swish the batter around in the pan. I make injera the same way. Place the it back on the stove and reduce the heat to medium and cover and let cook for 1 minute. Keep checking. If the top is dry and the edges are a little brown it is time to gently flip and cook on another side until it is golden which takes a minute. Replace the lid as you are doing because the steem inside is also what cooks this dosa.
When it is done gently slide on to a clean plate. The dosa will slide right off. Repeat until all of the batter is used up. This can be enjoyed as a snack with a can of sardines or tuna, aloo zeera, sambar or even rasam. Enjoy.
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