Plain Dosa

HAT SHAPED DOSA (TOPI DOSA)

Dosa is a well known and loved South Indian breakfast dish. It's a very common staple food seen around all of southern regions of India. It is quickly gaining popularity globally due to its low-calorie content. It is low in calories and is very filling. It's served with various side condiments, chutneys(cilantro chutney) and sambar curries enhancing its yumminess. It makes a good lunch or dinner too. My family loves those gigantic dosas :) usually served in the restaurants as they have those big enormous dosa tava/griddle pan. At home I am satisfied with mid-size dosas :) According to me they are similar to crepes, can say lentil crepes which is definitely a healthy version. Pre-preps is time-consuming, but once you get a hang of it, there is no stopping you :)
Here is the recipe of Urad Dosa/Plain Dosa

PLAIN DOSA

Ingredients:

• 1 cup urad dal (split black gram)
• 2 &1/2 cups rice 
• 1 tsp fenugreek seeds (methi seeds)
• 1/2 cup channa dal (split bengal gram)
• salt to taste
• oil to cook the dosa

Preparation:

• Soak urad dal and rice separately for 6 hours along with fenugreek seeds and channa dal.
• Grind the dals and rice in a mixer or a wet grinder to a smooth paste adding little water. Consistency of the batter should be like that of pancake batter.
• Mix the batters properly and keep it to ferment overnight. During cold days keeps it in a warm place to ferment.
• Next day you will see that the batter size has increased and is more fluffy and airy, it's fermented.*
• Add salt and mix the batter properly.
• Heat a dosa pan/non-stick pan/cast iron pan, add few drops of oil gingerly and spread it on the pan. 
• Drop 1 big spoon/ladle of dosa batter on the dosa pan, and using the back of the spoon/ladle go in circular motions to spread it evenly and uniformly over a high flame.
• Add drops of oil around the edges of the dosa.
• Let it cook for a minute or so, you can see it browning slowly and the edges start lifting.*
• Now fold it and put it on a serving plate. Serve hot with Chutneys/Sambar/Any vegetable curry.

NjoY!! happY cookinG!!

Take a look at pics in order:

Notes*: Some like to cook(brown) the dosa on both sides, I prefer it on one side. In winter days it's hard for the batter to ferment, so you can keep it in the oven overnight with min settings on, or place by the fireplace, some people also add pinch of eating soda which will help in the process of fermentation. Always make dosas on med high flame, comes out nice and crisp.

TOPI DOSA: Once the dosa is ready to be taken out of the pan, make one straight cut from the centre to the edge with a knife and pick one side of the dosa to twist and form a cone-like shape. Dosa comes out very easily off the pan. This is your topi dosa. Enjoy it with kids.

Shown in the pic is Cilantro Chutney.

Health Benefits: A good source of carbohydrate, provides proteins and low in calories. Very light on the digestive system and tastes very yummy!