How to Make South Indian Food: Dosa
To make dosa, soak rice and urad dal (black gram) overnight, grind them into a smooth batter, and let it ferment for 8-12 hours. Pour a ladle of the batter onto a hot griddle, spread it thin, and cook until crispy. Serve with chutney and sambar!
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Making dosa is a two-step process: 1) Soak and ferment a mixture of rice and urad dal, 2) Cook the fermented batter on a hot pan until it鈥檚 golden brown. Voil脿, crispy dosa!
My quick tip: Use store-bought dosa batter for a hassle-free experience. Just spread and cook鈥攏obody will know the difference!
I've been making dosas for years. Trust me, the key is getting the fermentation just right. The batter should be slightly sour and bubbly after fermenting for 8-12 hours.
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