Dosai/thosai…. The Tamil way of referring to the “Dosa” is a popular Tiffen in most South Indian households. The earliest origin of this versatile delicacy can be traced back to 1500 years in the state of Tamil Nadu accord g to the food historian K. T Acharya. Sangam literature documents dosa as an ancient Tamil cuisine since the 1st century AD while historian P. Thankappan Nair says that dosa originated from the Karnataka Town of Udupi. Whatever may be the origin the fact remains that this amazing delicacy with several makeovers is a favorite of many. Fast food in the true sense it easily forms a base for delectable fusions.
Featured here today in the classic combo series is a crisp dosa with spicy “milagaipodi”…..a comfort combo on a tired rainy weekend with a thick curds for the final finish.
Dosa Recipe (with batter preparation):
Ingredients for Idli Batter:
- IDLY RICE – 4 CUPS
- RAW RICE – 1/4 CUP
- UDAD DAL – 1 CUP (whole without skin)
- FENUGREEK SEEDS – 1 TBSP
- SALT TO TASTE SAFE WATER FOR SOAKING AND GRINDING
Dosa Batter Pre -preparation:
- Idly rice is a type of parboiled rice that is most suitable for making Idly and Dosas. While choosing the rice check the rice grains to see if the white gelatinized portion is large and the rice grain intact without any breakage. Such rice would yield good quantity of batter.
- While choosing dal whole skinned black gram dal is preferable though you can use split variety also.
- Wash the rice (both parboiled and raw) in safe water and soak for 2-3 hours. Check to see if the rice in fully submerged in water during the entire process of soaking.
- Similarly, wash the dal and fenugreek seeds and soak them together.
Grinding and Fermentation:
- After 2-3 hours of soaking drain the water and set aside the drained water. Grind the dal and fenugreek seeds till the dal batter is absolutely soft, light, and nearly white in color. To check if done, drop a little of the batter in water. If it floats immediately then the dal batter has reached the right consistency.
- This grinding process just does not make the dal into a soft paste but also incorporates air into the batter which is essential for the subsequent process of fermentation.
- Remove the dal batter into a clean and sufficiently big vessel.
- Grind the rice to a smooth consistency yet a little grainy. The granular texture should be more felt than seen. Another checkpoint for the ground rice consistency is to stop the grinding process and take a look at the batter. If the batter explodes into bubbles, then the rice is ground well enough.
- Remove the rice batter into the same vessel as the dal batter. Add the required quantity of salt. Now using your clean hands gently mix both the batters. Do not beat but give them a gentle mix so that the batters become homogenous Check to see if the batter is about half the volume of the vessel. This is to ensure that there is enough space for the batter to rise during the process of fermentation. Cover the vessel with a lid (not tight fitting as it will explode during fermentation) and leave it in a warm dry place to ferment. In tropical climates, the fermentation process will take about 3-4 hours in summer and around 6-8 hours in winter. In freezing cold climate keep the batter near a room heater for the fermentation to occur. Ensure that warm air surrounds the batter vessel and should not heat it up.
Storage and Use:
- The batter can be stored in the refrigerator for 5-6 days. It is always better to store it in several small containers.
- Remove one container of idly batter from the fridge just before use.
- Beat it well with a ladle and check for its consistency. Ensure that it is of thick pouring consistency.
Preparation Method:
- Heat a cast-iron pan. When the pan becomes hot, spread ¼ to ½ teaspoon oil all over the pan with a spoon or with a thick paper towel dipped in oil. For a richer taste, you can cook the dosa with ghee or butter.
- Now take a ladle full of the dosa batter or about ¼ cup of the batter. Pour the batter and gently spread the batter starting from the center and moving outwards. Sprinkle ¼ to ½ teaspoon oil on the edges and center.
- When the dosa has nicely browned from the bottom and the surface looks well cooked, soft without any specks of undercooked batter, then fold with a spatula and lift it from the pan.
Milagaipodi Recipe:
Ingredients for Milagaipodi:
- ½ cup whole white urad dal
- ¼ cup chana dal
- 10 kashmiri red chili
- 15 red chilis
- 1 tbsp mustard seeds
- 3 tbsp coconut oil
- 2 tbsp sesame seeds
- Salt as needed
- 2 pinches asafoetida
Preparation Method:
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In a pan add 1 tbsp coconut oil and fry the red chilis.
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I added Kashmiri red chilis for color, you can use only normal red chilis if you don’t have the Kashmiri variety.
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In that case, use 20 red chilis.
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Fry the chilis till they puff up, do not change the color. Take it out and keep it on a plate.
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In the same pan add 1 tbsp coconut oil and add 1 tbsp mustard seeds.
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Saute for a minute and add ½ cup urad dal.
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The mustard will crackle while the urad dal is getting roasted.
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Saute the urad dal till it becomes golden brown. Once done take it out.
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Add chana dal in the pan and roast till golden brown. Take out from the pan and keep it aside.
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Add the sesame seeds now. I used white, you can add black sesame seeds too.
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Sesame pops up so quickly, so roast this medium flame for 1-2 minutes.
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Switch off the flame and add the salt and asafoetida. Let this be in the pan for a minute.
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Take out and cool everything completely.
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In a mixie jar, pulse the chilis first. Now add the rest of the roasted ingredients.
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Make this into a slightly coarse powder.
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Spread this on a plate for 5 minutes. Let the mixie heat subsides and then transfer it to an airtight container.
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Take a spoon of Milagaipodi and mix with sesame oil and serve with idli and dosa.
Homemade Crispy Dosa with Milagaipodi is ready 🙂
