Plain Dosa\ Plain Roast

Dosa is just an all time favourite in my family. My hubby wouldn't mind eating it everyday and my daughter can eat it even all three times a day. Thats the same case with me too.

Earlier I used to buy the readymade dosa batter. Once I tried preparing the batter at home and the dosas came out really crispy and delicious. From then onwards, every saturday I prepare the dosa batter. Our sunday breakfast menu is fixed - Plain dosa with sambhar and chutney.

Ingriedients:
Dosa rice - 4 cups
Urad dal - One cup
Methi seeds - one-forth teaspoon
Poha\ Avalakki - half cup
Baking soda - a small pinch
Water
Oil - for frying Dosa

Procedure:

Preparing Dosa Batter
1. Wash and soak the dosa rice, urad dal and methi seeds atleast for 8 hours. I usually soak it in the morning and prepare the batter in the late evening.
2. Wash and soak the avalakki (Poha) 2 hours before preparing the batter.
3. To prepare the batter, grind the soaked dosa rice, urad dal, methi seeds and avalakki in the mixer. Grind the avalakki seperately in the mixer as it gets ground very fast.
4. Store this batter in a bigger conatiner as after fermentation, the dosa batter increases in quantity.
5. Add a pinch of baking soda , mix well and keep it outside for around 12 hours. I usually keep it overnight and prepare the dosas next day morning for breakfast.

Preparing Plain Dosa
1. Add salt to the dosa batter and mix well.
2. Heat and grease a non stick tava with oil.
3. Pour a laddle full of batter on the tava and spread it in a circular motion. Keep it on a high flame.
4. Sprinke some oil on the dosa from the sides.
7. Once the lower side is golden brown, turn to the other side. and keep on a medium or low flame.
8. Now turn it back to the original side and fold over.
9. Repeat with the remaining batter.

Serve it hot with Chutney and Sambhar