1. Plain Dosa/Sada Dosa<br />Dosa is the favorite of all of us. The young, the old, men and women all over the world seem to love this dish. I have already put up quite a few variety of dosas and today I would love to put up the simplest of the dosas and easy to prepare as well. In Karnataka, it is known by the Sada Dosa/Plain dosa as the name itself indicates. Here goes the recipe.<br />What you need to have:<br />1. Blackgram Dal – 1 cup<br />2. Sona masoori raw rice – 2 cups<br />3. Fenugreek seeds – 2 Teaspoons<br />Ingredients of Plain Dosa<br />What you do with what you have:<br />1. Wash and soak blackgram dal, fenugreek in one bowl and raw rice in water for about 2-3 hours in two seperate bowls.<br />2. Grind Blackgram Dal in the grinder to a fine consistency adding water in steps. Make sure the batter is thick and transfer the ground batter to a bowl.<br />3. Grind soaked rice as well in the grinder/mixer to a fine consistency and mix it with dal batter ground earlier from step 1. Keep it aside for fermentation over night adding required quantity of salt.<br />Ground Dosa Batter<br />Fermented Dosa batter is shown in the image below.<br />Fermented Dosa batter<br />5. Place dosa griddle on medium flame and when heated, sprinkle a few drops of cooking oil on it and also a few drops of water and rub it with either coconut coir or tissue paper. Pour a laddle of batter and spread it in a circular fashion and spread it to the required thickness.<br />Dosa batter being poured on the griddle<br />6. Sprinkle a few drops of oil when being cooked to turn it crispy<br />Dosa being cooked till crispy<br />Ready to serve plain dosa is as shown in the image below. Enjoy with your favorite potato bhaji or any of the wet chutneys.<br />Ready to serve crispy dosa with Bhaji & Amul butter<br />Good to know: <br />1. Always dosa batter should be ground to a thick consistency and on fermenting it will be just right. If it is ground to a thin consistency then it will be very difficult to spread the dosa batter and in turn dosas turn very thick and soggy.<br />How long it takes: 1 hour (other than soaking , fermenting and grinding)<br />
