DOSA RECIPE & HOW TO SERVE DOSA FOR A PARTY
If you already have a few dosa recipes on hand and think that you don’t need another dosa recipe to add to your list, then, think again! This particular dosa recipe is a hand-me-down from the Dosa master, himself. It results in the softest dosas you have ever eaten; melt in your mouth dosa or the so called, set dosa. Served as a set of three, set dosas are an integral part of the Bangalore experience. Make set dosa with this dosa recipe today and you will know what I am talking about 🙂
Ok, it is now time to clarify. By “Dosa Master”, I did not mean any master chef from a television food show, but I mean my personal dosa chef, my dad 😀 If a person creates dosa recipes all by changing proportions of ingredients, adding and subtracting a few each time, is not deterred by bad results and a nagging wife (sorry, mom!) who is yelling at him to stop experimenting with the dosa recipe and…. Makes amazing dosa? Well, what is he if not a dosa master, eh? 😀
For those of you who are not sure about what a dosa is, it is so close to a pancake. Except, it is gluten-free (made with rice and lentils), is lighter and not sweet-ish. Served with a variety of sides including a simple green chutney like I did to a more elaborate vegetable green curry or a potato saute, it is a favorite dish for a vast majority of Indians.
When I made the batter last time, I happened to store quite a bit of it for later use. I decided to make a quick evening snack the next day and that is how these party dosas were born. I used two types of toppings for them and I must say, the cheese-avocado topping was surprisingly as good (or even slightly better) than the chutney version. Now, I am pretty excited to serve them at my next party with more topping choices!
PS: I would include these Cocktail idli kebabs too along with the mini dosas and that would make for a great theme for a party! 🙂
DOSA RECIPE & HOW TO SERVE DOSA FOR A PARTY
- The rice and urad dal have to be soaked in water, separately, for at least 5 hours.
- Before adding them in water, wash them thoroughly, about 2-3 times ensuring that the water you soak it in is almost transparent.
- After about 5 hours, drain the water out. If required, wash the rice and dal once again to ensure you have almost no cloudiness in the water.
- Now, wash the poha (avalakki/beaten rice) with water, drain and set aside.
- Use a good blender to blend the dal to a fine paste using minimum amount of water.
- Now, blend the rice in 2-3 batches to as fine a paste as possible, again using as little water as required to get the job done.
- Lastly, blend the soaked poha to a paste.
- Mix the three together. Cover and let rest for 2-3 hours.
- Now, preheat the oven to 150°F and turn the oven off when done. Let it cool down for about 15 min.
- Add a tsp of baking soda and a tbsp. of salt into the batter. Mix well. I prefer using my hands to do this. It results in better mixing and activation of the microbes required for fermentation of the batter.
- Cover and place the vessel in the warm oven. Let it rest for about 6-8 hours.
- Uncover the batter. You will find that the batter has fermented well and risen to almost the top of the vessel.
- Stir the air-y batter using a spoon. It is now ready to be used. At this stage, the batter can be refrigerated in an airtight container for about 10-15 days.
- To make the dosa, take a portion of the batter and add a small amount of water if required to adjust the consistency to make a flow-y batter.
- warm a skillet and add a couple of drops of oil.
- Use a paper towel to spread the oil evenly around the skillet. Be careful while doing this, the skillet is hot.
- Pour a ladle of batter onto the skillet. Do not spread the batter. Pour and let it be. Add a half tsp of oil around the circumference of the dosa.
- Cook on medium high until the top is well cooked.
- You can flip and cook the top too or leave it soft, the choice is yours. The dosa is now ready to be served.
- For making an appetizer or snack, pour spoonful of batter all around the skillet making mini dosas.
- Stack sets of three and place them in a warm oven to keep them crisp and warm.
- When ready to serve, take them out, stick some picks. Top some stacks with green chutney and thecha. Top some with avocado and melted cheese.
Use your creativity and try out a variety of toppings over your mini set dosas. They make a light yet hearty appetizer.
They also make a quick and healthy breakfast. Just keep the batter ready and refrigerated.