HomeEvery once in a while we get dosas packed from the local Sagar Ratna as unlike Continental, Chinese, Thai, it is one thing that everyone in the family relishes, so it's like a stress free dinner option for all.On my work off this week however I decided to make this at home, I know for a lot of you out there it must be the routine thing and hardly anything to blog about, but for an equal number of US it is a novelty, and a pretty exciting one at that.When I was unmarried we used to make dosas at home every once in a while and my mom used to call up friends and family to come, never have I seen anyone of them not turn up!That's called dosa power!!Here's how I made these crispy crepes, and how I took everything a notch up for the family and made idlis and uttapam out of the same batter, what a party!Wanna get invited?
- Basmati rice-2 cups
- Urad dal-1 cup
- Fenugreek seeds-a tsp
- Salt to taste
Wash and soak both rice and dal separately overnight, soak fenugreek seeds with the rice.Next morning grind both separately till fine using little water.Leave for atleast 8-10 hours in a warm place till well fermented. Add salt to taste, spread out thinly on a non-stick pan, smear with little oil, cook till golden brown and crispy, serve with Sambar and Aloo Masala
For the Aloo masala-Boil 4 large potatoes, cool.Take 5-6 curry leaves, 1 tsp mustard seeds, 1 sliced onion, 1 sliced tomato, 1 tsp turmeric, 1 tsp chilli pwdr, add to 2 tbsp oil in a hot pan, stir well and cook for 2 minutes, add the diced boiled potatoes, mash well, season and serve.
For the idlis- pour batter into well greased idli moulds, steam for 15-20 minutes, serve hot and fluffy idlis
For Uttapam-Chop 1 onion, 1 tomato, some green chilli and cilantro, spread out batter a little thickly on non-stick pan sprinkle the chopped veggies on top, flip over and cook on both sides, serve hot.
As you can see it was incredibly simple with very few ingredients for such a fabulous party!
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