Dosa is a beloved South Indian dish known for its thin, crispy texture and delightful tangy flavor. Made from a fermented batter of rice and urad dal (black gram), Dosa is a type of savory pancake that is typically served with a variety of accompaniments like coconut chutney, sambar (a lentil-based stew), and spicy potato filling. It’s a staple in South Indian cuisine, often enjoyed as breakfast or a light meal. The fermentation process gives Dosa its unique flavor and makes it a healthy and easily digestible dish.

Ingredients:

• 1 cup rice (preferably parboiled or regular long-grain rice)
• 1/2 cup urad dal (split black gram)
• 1/4 teaspoon fenugreek seeds (optional)
• Salt to taste
• Water for soaking and grinding
• Oil or ghee for cooking

Instructions:

1. Soak the Ingredients:

   • Rinse the rice and urad dal separately under cold water until the water runs clear.
   • Soak the rice and urad dal (with fenugreek seeds if using) in enough water for at least 6 hours or overnight.

2. Grind the Batter:

   • Drain the soaked rice and urad dal.
   • Using a blender or wet grinder, grind the urad dal into a smooth, fluffy batter, adding water as needed.
   • Grind the rice into a slightly coarse batter with a consistency similar to the urad dal batter.
   • Combine both batters in a large bowl, add salt, and mix well. The batter should have a pouring consistency but not be too thin.
   • Cover the bowl and let the batter ferment in a warm place for 8-12 hours or overnight, until it has doubled in volume and has a slightly sour aroma.

3. Cook the Dosa:

   • Heat a non-stick pan or a cast-iron skillet over medium-high heat.
   • Lightly grease the pan with a few drops of oil or ghee.
   • Stir the fermented batter gently. If it’s too thick, add a little water to reach a pourable consistency.
   • Pour a ladleful of batter onto the center of the pan and quickly spread it out in a circular motion with the back of the ladle to form a thin pancake.
   • Drizzle a few drops of oil or ghee around the edges of the dosa.
   • Cook until the edges start to lift and the bottom turns golden brown and crispy. This should take about 2-3 minutes.
   • If desired, flip the dosa and cook the other side for another 30 seconds for a softer texture. Otherwise, fold the dosa in half or roll it up and remove it from the pan.

4. Serve:

   • Serve the dosa hot with coconut chutney, sambar, or your preferred filling, such as spicy mashed potatoes.

Nutritional Information (per serving, 1 plain dosa without filling):

• Calories: ~120-150 kcal
• Proteins: ~3-4g
• Carbs: ~20-25g
• Fiber: ~1-2g

Nutritional Summary:

Dosa is a relatively low-calorie dish with a good balance of carbohydrates and protein. It is light and easy to digest, thanks to the fermentation process, which also enhances the nutritional value by increasing the bioavailability of vitamins