Basic preparation
A mixture of
Rice and
Urad dal
that has been soaked in water is ground finely to form a batter. The
proportion of rice to lentils is basically 2:1 or 3:1. The batter is
allowed to sit overnight and ferment. Sometimes a little
Fenugreek seeds are added to the Rice-dal mixture. Rice can be uncooked or
parboiled. The mixture of
urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a
maida dosa, or
semolina for a
rava dosa.
A thin layer of the batter is then ladled onto a hot
tava (griddle) greased with oil or
ghee
(clarified butter). It is spread out evenly with the base of a ladle or
bowl to form a pancake. It is flipped to heat both crusts and removed
from the griddle when the crust becomes dry. A dosa is served hot,
either folded in half or rolled like a wrap.
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