Dosa

Dosa also known as dosai in tamil language and it is the famous South Indian breakfast/snack.Dosa is prepared by fermented rice and lentils batter.

Ingredients
3 cup rice
1 cup lentils/urad dal
¼tsp fenugreek
½tsp baking soda
1 tsp salt
Oil and water as required

Directions

Soak the rice, fenugreek  and urad dal  for 5 to 6 hours
 .After that drain off the water and wash once again both things and now it's time to blend it .
Bland rice and urad dal in a fine paste/batter.
 Then add baking soda and salt into the better and let it ferment to overnight for 8 to 12 hours.
you will see that batter will be doubled
when again mixing it will settle down.
the consistency of the batter

Heat the tawa/pan on very high flame then put one teaspoon of oil and sprinkle some  water ,wipe it off using a cloth / kitchen towel.
After the batter is fermented the  batter is poured on seasoned cast iron Pan or skillet and spread like a pancake and cook till crispy and golden. Pour a ladleful of the dosa batter on it and spread in a circular motion as thin as possible.
Do it very quick for your batter will set at one place and will not spread and dosa will get spoiled.
put 1 tablespoon oil to make it crisp

When it's Chrisp and golden roll it to semi half or  fold it from the middle your dosa is ready.
Saver it with sambar of coconut chutney.

Enjoy!!!

Note
If using cast iron tawa please , pre season it well ahead of time.

If using non-stick pan then do not sprinkle water very often otherwise the coating will get weaken and starts to wear out.

 The consistency of the batter is very important if it is too thin or not fermented well it will usually stick to the pan .
the consistency should be flowing and not thick  or runny.