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Dosa II

Source and licence

"Dosa II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Dosa_II, revision 4519140), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Dosa_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4519140

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

India. Associated with India by curated dish list: dosa (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Soak rice, dal, and fenugreek seeds separately overnight. Don't soak the dal longer than 3-4 hours. Do soak the rice for at least 6-8 hours.
  2. Grind the soaked rice, dal, and fenugreek together to a very smooth consistency; use a blender for best results.
  3. Add the salt and enough water to make into a dropping consistency, and leave to rise for 5–6 hours, or overnight.
  4. Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency.
  5. Heat a tava (dosa pan) until very hot, and splash a little water over it. With a ladle, immediately pour some batter onto the pan, spreading it thin with a circular motion, without pressing too hard. You will need some practice to get it right.
  6. Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done.
  7. Flip the dosa to the other side, and allow it to cook for a few seconds.
  8. Add desired filling and fold over.