Saada Dosa - Indian Telugu Andhra Recipes

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Preparations:

Wash and soak rice and fenugreek seeds. Similarly wash and soak black gram and bengal gram. Soak them for 6 hours—preferably overnight. When soaked remove water from them and grind to a fine paste. You can use mixie or wet grinder to grind this. Then mix both the pastes and add salt to it and mix well. Take this into a deep bowl and keep aside to ferment. Preferably keep this bowl on a big plate---because after fermenting the size of the batter increases and it may spill over the bowl.

Method:

Heat a flat pan. Take a laddle and mix the batter to check the consistency. If it is too thick add some water. Add water little by little and mix. If more water is added and the batter becomes thin we won’t get good dosas. When the pan is hot take a ladle full of batter and pour in the centre of the flat pan. Then immediately start spreading it in circular motion to get a thin layer. Now add oil and spread this over the dosa with a flat dosa ladle. All this you have to do in few seconds—otherwise the dosa will be like a lump in the centre of the pan because it is getting heat from the bottom. So fry nicely till golden brown. Then remove it and fold it in the centre and serve hot with coconut chutney and ginger-tamarind chutney. To make a nice presentation: Before removing the dosa from the pan, make a slit from the centre of the dosa. Start rolling it from one side to the other end till you get a nice cone. Make it stand in the plate and serve---your guests will be impressed.