Sada Dosa is a South Indian snack made with a batter, which is made with rice and urad dal. The ground batter is fermented to make crisp crepes.
When we say Sada Dosa, it means simple Plain Dosa. A Dosa which is made with a basic batter made with rice and urad dal. It is made on a flat griddle and some fat is drizzled, the fat could be anything like oil, butter or ghee depending on individual taste.
We are doing an A to Z series for our regular BM and this month I have chosen to cook from Karnataka. S, T and U are the alphabets for this month. For the very first day, I decided to post Sada Dosa which is also called Dose in Karnataka.
Each family has their own recipe for the Dosa batter. To be frank, it was years back when I used to make my own batter, but with batter available in the market, I gave up the lengthy procedure of soaking and grinding. The batter was always from the store! It was when I had to make a Udupi Tiffin Platter for our Mega Marathon, I decided to soak, grind and ferment and then make these crisp beauties! Yes, you read correct – I am emphasizing on all the procedures as it definitely is a task for me.
The Dosa batter ratio is normally 3:1, but I have seen people who make the batter with 4:1 too! For me, 3:1 has always worked and I use the same batter for making Idlis too.
Rice plays an important part in this South Indian batter, a combination of raw rice and parboiled rice is used to get the perfect texture, I have added poha to batter as it gives an excellent texture, but it is optional.
There are a lot of tips which go into making the Dosa batter, and the Dosa too, but since I am a North Indian, I better not talk about them. My South Indian friends are masters and I am still in the process of learning from them. All I know is that I can make pretty decent Dosas and my family enjoys them, and I am sure you too shall since this recipe actually works perfectly.
2 cups raw rice
1 cup parboiled rice
1/4 cup urad dal
1/2 cup poha (optional )
1/2 tsp fenugreek seeds
Salt to taste
Butter /oil /ghee
Wash and soak the rice and dal separately, for at least 6-8 hours.
Add fenugreek seeds to the rice.
Wash and soak the poha an hour before grinding.
Grind the poha and then the rice.
Grind the urad dal, add salt and mix everything very well.
Make sure the batter is smooth.
Cover and keep aside for 6-8 hours for fermentation.
The fermentation time depends on the weather.
Making the Dosa
Heat an iron griddle.
Sprinkle water and wipe off. Reduce the flame to medium.
Pour a ladleful of the Dosa batter and move in a circular motion, thus forming a big thin circle.
Drizzle some butter all over and let the dosa cook till crisp and golden.
Remove and serve hot along with Sambar and chutney.