Darshini Style Dosa
Darshini style dosa is unique to its category, as it holds its shape, has a lovely golden colour, crispy on the outside and pillowy soft on the inside - a must try for those lazy sunday morning breakfasts or brunches.
Ingredients
- 1 cup Dosa Rice (parboiled rice)
- 1 cup Red Rice Or white if you don't have any
- ¾ cup Urad Dal
- ¼ cup Aval poha
- ¼ cup Tur Dal
- ¼ cup Chana Dal
- 2 tsp Methi Seeds
- 2 cups Rice Flour
- 2 tsp Sugar
- 1 tbsp Salt or as required
Instructions
Soaking, Grinding and Fermentation
- Wash and soak together - dosa rice, red raw rice, urad dal, avalakki, tur dal, chana dal, methi seeds in enough water. (2 inches of water above the soaked rice and lentils)
- It should be soaked for a minimum of 5 hours. Once soaked, drain the water (save it, use it to water your plants) and grind it in a grinder for an even texture. Add fresh water in small quantities to ensure that the grains don't stick to the grooves of the grinder. If you do not have a wet grinder, you can use a mixer, but do it in batches so that you don't crowd the jar.
- Pour the batter into a large vessel, giving it enough room to ferment. Leave this batter to ferment for at least 8 hours or overnight.
- You know that the batter is fermented when you see air bubbles trapped in the batter.
Dosa Preparation
- Once fermented, add sugar, salt and water and give it all a good mix. Next, add in the rice flour, and mix until there are no lumps of rice flour in the batter. The consistency of the batter should be thick and flowy ( like thick pancake batter). Let this sit for at least 30 minutes if you are in a hurry or an hour, so that the rice flour has had a chance to blend in with the batter.
- Heat a tawa to high heat, reduce the flame to medium and pour a ladle of batter and spread it evenly on the tawa.
- In this dosa, you do not have to flip and cook on the other side. You can let the dosa cook on one side while letting the other side crisp up to a golden brown colour.
- Once the inside portion is cooked, fold the dosa in half and enjoy the textures and tastes of the dosa along with this restaurant style chutney or sambar
Notes
- It is always better to leave the batter out from the fridge 20-30 minutes before making the dosa. Cold batter on a hot dosa pan will yield broken dosas.