The Method of Preparation of Dosa (One of prominent South Indians dish

widely popular all over India)

Preparation of Dosa:Ingredients:Rice:
Black gram (urdal):

3 (volume by Quantity)
1(volume by Quantity)

Fenugreek (Methidhan):1(Tea spoon or Table spoon according to volume of Rice and

Black gram. Do not
Add more .It should be according to your judgment,
since more addition will
Lead to bitter taste)

The following steps are to be undertaken:

1. Rice and (black gram+ fenugreek) should be soaked in water in separate
pans and kept in water for at least three hours.
2. First grind rice with sufficient water in mixer or grinder separately, so as to
make it as paste. Take it out and keep it one pan.
3. Then grind black gram (which is inclusive of fenugreek) with water well.
4. Afterwards, mix both of above well and keep it in the pan for at least 8 hours
for fermentation.
5. Keep frying pan (non- stick or if ordinary thawa is used, smear with cooking
oil) on oven.
6. Take one small Qty in a bowl of the mix and place it on the heated frying pan.
Spread it uniformly and wait for the bottom side to be properly cooked. Then
turn it over. When the two sides are properly cooked (Top& Bottom), take it
out.
7. Repeat the sequence for the next one.
8. It will be suitable for all the gravies, especially Mutton korma and chicken
(including lentils soup with mashed up vegetables).

Regards,
K.Anbumani