Plain Dosai (pc) with Sambar/Sambol

Description

Plain Dosai (Dosa)

Ingredients:

• 1 cup urad dal (split black gram)
• 3 cups rice
• 1/2 teaspoon fenugreek seeds
• Salt to taste
• Water
• Oil or ghee for cooking

Instructions:

1. Soaking:
   • Rinse the urad dal and rice separately in water until the water runs clear.
   • Soak the urad dal with fenugreek seeds in water for at least 4-6 hours.
   • Soak the rice in water for the same duration.
2. Grinding:
   • Drain the soaked urad dal and fenugreek seeds. Grind them to a smooth paste using a little water.
   • Drain the soaked rice and grind it to a slightly coarse paste using water as needed.
   • Combine both pastes in a large bowl, add salt, and mix well. The consistency should be like a thick pancake batter.
3. Fermentation:
   • Cover the bowl and let the batter ferment in a warm place for 8-12 hours or overnight. The batter will rise and become bubbly.
4. Cooking:
   • Heat a non-stick or cast-iron griddle (tawa) over medium heat.
   • Lightly grease the surface with oil or ghee.
   • Pour a ladleful of batter onto the center of the griddle and spread it out in a circular motion to form a thin dosa.
   • Drizzle a few drops of oil or ghee around the edges.
   • Cook until the edges start to lift and the dosa turns golden brown.
   • Flip and cook the other side for about 30 seconds if you prefer, or serve it directly from one side for a crispier texture.
5. Serving:
   • Serve hot with chutney, sambar, or any filling of your choice.

Enjoy your homemade plain dosai!