Dosa - A South Indian Crepe With Instant Tomato Chutney

Dosa finds it's origin in Karnataka, a southern state of India. There are many ways and variations in making this dosa(s). A simple dosa is prepared by soaking rice and urad dal (black lentil) for 6-9 hours, grinding the mixture and leaving the batter to ferment for another 5-6 hours. This fermented batter is then poured on a hot tavva/pan to make thin crepe(s)/dosa(s). Though the process sounds bit time consuming, the result is gratifying. Dosa's make a good and filling breakfast, savory snack and delish dinner.

The first thing in my mind as I lie back on bed in night is what is for tomorrow's breakfast, lunch and dinner. When the menu is set for the next day, then only I can sound sleep. In such cases a whole bowl of dosa batter/idli batter resting in the fridge give me a peace of mind. I always wash and soak rice and urad dal in the morning as soon as I start my day. Later in the evening I will grind them by adding little salt and leave the batter to ferment overnight. Next day you will get nice and fluffy batter to prepare yum dosa's. If there is any leftover batter I will tranfer it into fridge. You can store the batter in the fridge for 2-3 days.

Dosa can make a salubrious meal. As there are multiple variations of dosa(s) there are multiple side dishes accompany these dosa(s). You can have dosa with coconut chutney, tomato chutney, allam pachadi (ginger pickle), pea chutney, sambar, karivepaaku podi (curry leaf powder)or even with any pickle or sugar. Today I made this instant tomato chutney to go with dosa's. A spicy hot karivepaaku podi with a drop of ghee in it and to add tangy flavour an instant tomato chutney with thin, crisp, rice and lentil medley is an perfect way to start my day on a yummy note.

Piping hot dosa's are going to participate in Monthly Mingle #33 - Ravishing Rice Recipes hosted by Nags of Edible Garden, event by Meeta of What's For Lunch Honey?. Dosa and instant tomato chutney is going to participate in Show Me Your Breakfast! by Divya of DilSe.....These dosa's are also going to participate in MLLA - Twelfth Helping hosted by Apu of Annarasa, event by Susan of The Well-Seasoned Cook.

INGREDIENTS:

1 cup Urad dal/black lentils

2 cups Rice/chawal

1/2 tbsp Methi seeds

Water

Salt

Oil

PREPERATION:

Wash and soak urad dal, methi seeds and rice for at least 6 hours. Drain the water and grind to smooth batter by adding little water at a time. Now add salt and grind again. The consistency of the batter should not be too thick nor too watery. Take out the batter in a bowl and cover it with a lid and leave overnight or for 6-7 hours for fermentation.

Heat non-stick pan on a low flame and wipe with dry kitchen towel and grease it with a drop of oil or slice of onion. Now pour spoonful of batter on the pan and spread it in clock-wise direction or anti clock-wise direction (but not both at a time) to form a nice circle.

Leave the oil from the sides around the dosa. Flip around and cook till done.

Serve hot with any chutney/pickle/sambar/podi/sugar.

Last but not least add your 'love' to make the dish 'YUMMY'.

TIPS:

1. Always pour the batter in a big vessel, double the size of the batter so that when the batter ferments it will not spill down.
2. Adding methi seeds give soft dosa's.
3. For giving dark color to your dosa(s) add 2-3 tbsp boiled rice (leftover rice).
4. Always grease your pan with oil or onion slice before pouring dosa batter. This will help you in lifting the dosa from the pan easily.
5. Don't over heat your pan, this may burn the dosa or dosa will get stick to it.
6. Here is a simple video showing preparation of different varities of dosa's.

INGREDIENTS:

2 ripe Tomatoes, washed, deseeded and cut into pieces

1Green chillies, deseeded and chopped

1 tbsp Red chilli powder

a pinch Turmeric powder

Salt

Oil

2-3 fresh springs Coriander, chopped