Udipi, a small place in Karnataka, India is the original home of the Dosa. Many believe that it was invented in the process of a Brahmin Adiga (cook) trying to get on the wild side. Since Brahmins weren’t allowed alcohol, he tried to ferment his own with rice.
It did not work.
So, he poured it out on a pan and made a crêpe out of it. Dosha in Kannada means “sin” hence the name given to his attempt at sinning with alcohol was Dosha, later turned to dosa.
As the Shetty, Nayak and other business-minded communities of South India moved out of Mangalore they took their cuisine with them and today these restaurants are in every nook and corner of Mumbai.
Traditionally dosa was made with fermented rice though you can also make a faster crispier version with semolina - a recipe for another time. A newer trend has been making dosa batter with millet flour as it’s has a high iron content. Mums trying to sneak in vegetables can also add in grated beetroot to the batter and serve up Peppa Pig dosas. The addition of grated cheese to dosa is a Mumbai thing that most South Indians will frown upon.
Regardless of which dosa you make, I do recommend that you add ghee in all your dosas. Ghee adds such a rich comforting taste to the dosa that even if your experiments don't end up being thin and crispy, they will at least be tasty.
I must warn you that your dosas may not come out perfect the first time.
That's because even though theoretically, making dosa at home is simple it takes a while to perfect the technique. Your pan has to be hot enough, the dosa batter must be thin enough to make them crispy and you MUST wait long enough or your dosas will stick. Yet, if you persevere you will be rewarded by a breakfast/meal that your family will love each and every time and can be the perfect vehicle to stuff all those leftovers in.
- 200 gm rice
- 100 gm split and skinned black lentils (white urad dal)
- 350-400 ml water
- Optional: 2 tsp salt
- Optional: 1/2 tsp coriander powder
- Optional: 1/2 tsp cumin powder
- Optional: Spiced potatoes or leftovers of your choice for stuffing
- Dolly Mumma's Spiced Ghee
- Mix the rice and dal in a bowl. Soak with water until just covered.
- Cover and leave in a warm place overnight, the top of your boiler or inside a cold oven is a great place.
- In the morning, grind with a little more water in your Nutribullet to make a smooth batter. It will take 3-4 minutes of grinding to get a smooth consistency.
- Add in the salt and spices and mix well.
- In a flat pan, add a ladle of batter in the centre and move the ladle in circles to make a thin crepe.
- When bubbles form on the surface and the dosa lifts from the edges, add a bit of ghee in the centre. Note: The dosa is only really cooked when it starts lifting from the edges. If you poke at it before this stage, it will crumple and stick to the pan so be patient!
- Put in your choice of stuffings - cheese, spiced potatoes or leftover roast meat.
- Fold over and allow the stuffings to warm up.
- Serve hot.
Our Spiced Ghee is also better known as tadka or tempering. Made with locally sourced ghee, our tadka can be used anywhere you'd normally use oil or butter. It is especially magical in soups, dahl and stews. Wheat free |… read more