A trip back to India is always refreshing and rejuvenating – especially if you get to make one without kids ;).
It gives one time to think, eat peacefully and also to pick your family’s brains for recipes without getting interrupted.
I was able to make one such trip recently and came back with loads of recipes! The first one I posted during my visit was for these amazingly soft Kappa Ruttis which mom shared with me. The other dish that I enjoyed having and making the most was for Buttermilk dosa and it comes from one of my favorite aunts! Thanks, Prema Aunty for the recipe, for making these soft dosas for me and also, for guiding me through this process and providing feedback till I got it right.
- Use of Baking soda – I had to add baking soda for the dosas to turn soft and spongy, you don’t have to if you live in India. Make a dosa without the baking soda, if it doesn’t turn soft and spongy like a pancake, then add 1/2 a teaspoon of baking soda to the batter.
- Batter consistency – Remember the consistency of the batter should be thicker than the one you make for dosas more like pancake batter.
- Use a heavy bottomed pan – Use a thin pan and your dosas will burn very quickly.
- Do not overheat the pan – I have noticed the dosas brown nicely when the heat is set to medium to low heat. The key is to cook on low heat.
- Flipping the dosas – The cue to turning or flipping the dosas on the other side is when the edges start looking dry AND when the bubbles that have formed on the dosa start popping. You don’t have to flip them – cooking on one side is fine as well.
- 1 cup yogurt or curd
- 2 cups rice
- 1 cup water
- 1 teaspoon methi seeds
- 1 cup cooked rice
- salt to taste
- 1/4 cup grated coconut
- 1/2 teaspoon baking soda, optional
- Whisk the yogurt with water to make buttermilk.
- Wash and rinse the rice and soak the rice and methi seeds in buttermilk until the rice is completely immersed. Add more water if needed to completely soak the rice. Let it soak for 3-4 hours.
- Drain the rice and reserve the liquid. Using this reserved liquid, grind the rice and methi seeds along with the coconut and cooked rice to a thick and fine paste. Let this mixture ferment for 5-6 hours.(Note: if you accidentally added too much liquid, add tablespoons of rice flour at a time to thicken the batter)
- Heat a heavy bottomed pan for 2-3 minutes on medium to low heat. Grease it with clarified butter. Using a ladle to scoop the batter and pour it into the pan. Cover the pan and let the dosas cook for 3-4 minutes. Uncover the pan. At this point, bubbles would have started to form and pop. Flip the dosas on the other side and cook for a minute or two. (Note: if you notice that the dosa is not soft and spongy, add 1/2 teaspoon of baking soda to the batter and mix well).
- Serve immediately with chutney or kori rassa.
Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. I am not a registered dietician or nutritionist.