an excellent development

i can make dosa!  

like, real dosa.  real dosa that you want to eat lots of.  special thanks to rani for excellent teaching, and to mars, hersh and thomas for enduring earlier, less-delicious, less-authentic versions.  

and i can make them under less-than-ideal conditions.  peep my kitchen:  

and so now you can too!

dosa and idli

1.5 C idli rice (short-grain, medium-fat)

3/4 C urad dal (split and hulled)

approx. 1/2 tsp salt

for batter (can use for idli or dosa):

1. separately, rinse rice 2x and rinse dal 2x. 
2. soak rice and dal separately for at least 4 hours.
3. drain off water.  rinse one more time and check for stones.
4. grind dal (with some water) until smooth.  remove from blender.
5. grind rice (with less water) until smooth.  if you’re only making a small batch of batter, add the dal to the rice, and blend together.   add salt and continue blending.   add water as needed.  when finished grinding, batter should be smooth, about the consistency of pancake batter, and you should feel only a very little graininess rubbing batter between your fingers. 
6. pour batter into nonreactive (e.g. plastic) container and cover.  allow to ferment unrefrigerated.  fermenting time will vary depending on climate but overnight is definitely sufficient, usually 12 hours or fewer.   alternatively, refrigerate at once and then ferment; the batter will keep for about three days.
7. once batter has fermented, refrigerate until you want to use it.  it will keep, fermented, for a while, but probably not longer than three days.  DO NOT STIR until just before you use the batter – otherwise the fermentation bubbles will burst and your dosa will be more flat.

for dosa:

1. batter should be pretty thin consistency – thinner than before fermentation.  you will need to add some water.  [note: if you want to make some dosa now, and some later, do not add water to the entire batch – just to the portion that you’re using immediately.]
2. heat a non-stick or cast-iron pan very hot.  (non-stick is easier to use, but cast-iron will give you crispier dosa.)
3. stir batter well.  this is because the rice and dal are different densities and will separate, so unless you stir, the ratio of batters in your dosa will be off.
4. slowly ladle one ladle-full batter into the pan.  start in the center and work your way outwards in concentric circles, trying to keep the batter smooth and even.
5. you can put a little butter or oil on the pan (this will help make it browner), but if it is a non-stick pan, this will make the dosa HARDER to spread.
6. if you want crisp dosa, do not cover the pan.  
7. you can also put some oil or butter or ghee on top of the dosa while it cooks.  and/or spread some masala on the dosa.  this will make it tastier!!
8. cook dosa until the sides start to curl up a little bit, or when you can see the bottom turn brown.  no need to flip.  do not overcook – this does not make the dosa browner or crispier, but only dries it out. 

optional variations -- 

1. mix approx. 1/3 C wheat flour, 1/3 C rice flour, a few Tb sugar, a pinch of sodium bicarbonate, and water in a separate bowl.  add to dosa batter for browner, crispier, fluffier dosa.  [note:  the amounts listed are appropriate to add to approximately 3 C dal/rice batter.]
2. add handful of bengal gram dal and some fenugreek/methi seeds to dal before soaking.  this also adds flavor and color to dosa – super yum.   

for idli:

1. batter should be thicker than dosa batter.
2. stir batter and spoon onto oiled small idli pans.  do not let batter drop a very long distance from the spoon to the pan, or else the fermentation bubbles will burst and your idli can crack.
3. steam for maximum 5 minutes.
4. let cool slightly, then use knife to remove from pan.

optional variations:

1. can add some risen yeast in water or a pinch of sodium bicarbonate in water for fluffiness. 
2. if you want sweet idli, you can add some sugar.  mysore is famous for its lightly-scented jasmine idli.