Scope
Dosa is a cooked flat thin pancake, originated from South India, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram dal ground together in a fine, smooth batter with a bit of salt. This dish, once confined to South India, is now a popular and much sought after breakfast/snack throughout India. Traditionally, dosas are served hot along with sambar and chutney and can be consumed with idli podi as well.
Historical evidence of the dosa is found in the more than 2500 years old Sangam literature of Tamil Nadu, although in modern day cuisine history it tends to be associated with the Udupi district of Karnataka, probably because of the Udupi restaurants where they gained huge popularity. But, the fact that dosa is described in the Bhaga Shastra, makes this dish atleast 60,000 years old!
Fundamental Concepts and Principles
Following ingredients are required for making Fenugreek Seeds Dosa :
- The basic ingredients in a dosa are black gram dal (urad) and rice, which are fermented for a few hrs before it is ground to a fine paste. A variety of dosas are made using other lentils, semolina as well, making for an amazing array of delicacies out of these simple ingredients.
Fundamental Concepts and Principles
rice ¼ padi (375 gram)
black gram 1/8 padi (176.5gram)
fenugreek seeds 70 gram
Method
A mixture of rice and black gram that has been soaked in water is ground finely to form a batter. Some add a handful of fenugreek seeds soaked along with the rice. The proportion of rice to lentils is generally 3:1 or 2:1. The batter is allowed to ferment overnight, after which it is mixed with water to get the desired consistency. The batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out with the base of a ladle or bowl to form a pancake.
Dosa can be made either thick like a pancake, or thin like a crepe and thin and crispy too. A dosa is served ho and is usually served with chutney and sambar. Dosa can be stuffed with vegetables, the most popular one being a potato filling – this variation of the dosa, hugely popular with people, is called the masala dosa.
Method
- Soak the rice, black gram and fenugreek in water for an hour. drain rice, black gram and fenugreek. Then grind it with water till the texture is light and fluffy when completelyground. Keep the dosa batter overnight for fermentation.
- Then add 21.8gram salt, 13gram cumin and 2.18gram asafetida that stir with water into the dosa batter and mix it well. Then repeat the steps mentioned in recipe no. 299( Black gram dosa) for dosa preparation.
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