Plain Dosa

• Oil

  for cooking

  20 ml

• Rice

  washed and soaked 4–6 hours

  200 g

• Salt

  to taste

• Urad dal

  washed and soaked with rice

  50 g

• Water

  divided: 100 ml for soaking, 300 ml for blending, 50 ml for thinning

  350 ml

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Method

1. 1In a large bowl, mix 200 g idli rice and 50 g urad dal. Add 100 ml water and soak for 4–6 hours or overnight.
2. 2Drain the soaked mixture and transfer to a blender. Add 300 ml water and blend into a smooth, thick batter.
3. 3Transfer the batter to a clean bowl. Add 10 g salt and mix well. Cover and ferment at room temperature for 8–12 hours until bubbly and slightly sour.
4. 4Stir the fermented batter well. If too thick, add 50 ml water to achieve a pourable consistency.
5. 5Heat a non-stick tawa or seasoned cast iron griddle over medium heat.
6. 6Ladle about 100 ml of batter onto the hot tawa, starting from the center and swirling quickly in a circular motion to form a thin, even circle.
7. 7Drizzle 10 ml oil around the edges and let the dosa cook for 1–2 minutes until the edges begin to crisp and lift easily.
8. 8Flip the dosa with a spatula and cook the other side for 30–40 seconds until golden and crisp.
9. 9Slide the dosa onto a plate. Repeat with remaining batter, adding oil as needed between each dosa.
10. 10Serve hot with coconut chutney or sambar.