Dosa or simply dose` (Plain dosa) is an Indian pancake or crepe which is very common breakfast across south India and in recent years a type of dosa form, Masala dose/dosa is extremely popular world-wide.
Every kannadiga would have heard the proverb or saying ‘ Yellara mane dosenoo tooote’ and literal meaning of this is “Dosa of every home will have holes” and actual meaning is Life is not always bed of roses.. Everybody (every home) have their own issues and problems and nothing is as perfect as it appears to be..
In below pic you can find plain dosa, instead of chutney , I have made onion potato masala…( ಸಾದಾ ದೋಸೆ ಜೊತೆ ಆಲೂಗಡ್ಡೆ ಈರುಳ್ಳಿ ಪಲ್ಯ, ಚಟ್ನಿಯ ಬದಲಿಗೆ ಮಾಡಿದ್ದೀನಿ)
Dosa rice – 3 cups of dosa rice
Urad dal – 3/4 cup
Methi seeds – 2 tsp
GaTTi Avalakki or thick rice flakes – 2 fistfuls or 1/2 cup
Baking soda – a pinch
Salt – 3 to 4 tspns
 Soak all the above ingredients in a vessel for 5 to 6 hours or overnight is better.
 Grind to a thin batter ( neither too thick nor too watery ) but thin consistency.
 Allow the batter to get fermented for 5 to 6 hours keeping it aside.
 Add soda and salt just before spreading the dosa on the tawa.
 Now heat a tawa or griddle and take a laddleful of the batter and drop it at the centre of the tawa..
 Spread in concentric circle to form a big circle and ensure that it is as thin as possible and smear with oil on all the sides and centre. ( although i agree that elders like it to be thick so its based on your preferences )..
 Serve with alugadde eerulli palya and any type of chutney or chutney alone or even with any type of sambar(HuLi) or Chutney PuDi.
- If the dosa doesnt raise up properly after spreading, add a fistful(HiDi) or 2 small cups of rice flour, mix it evenly and leave for 10 minutes
- We can add 1 small cup of chiroti rava for the dosa to get crispy, turn good golden color and for avoiding the edges to get cut improperly(toren) which creates a mess while making dosas.
- Not only batter issues, but the dosa tawa or griddle can also have issues which makes dosa to not come up properly, hence after washing the tawa, and wiping it dry, we can rub a small piece of onion before spreading the dosas.
- The batter stays upto week or more in refrigerator if salt and soda aren’t added. We can add these two just before spreading the dosa..
- Some people like dosa to be little sour in taste, they can keep the batter outside the fridge for sometime ( but not too long!!!!) like less than 1 or 2 hours and immediately spread dosa to get little sour taste.
- We can also add crystal salt while grinding itself.. My mom does this way.