India is a disparate and historic land encompassing more than two dozen states. Having a population of more than one billion people, comprising hundreds of ethnic groups which have merged over time, you would probably expect a rich variety of cuisines. That is seen even in such categories as snacks.
The type of dosa, hailing from Southern India, is a good case in point. Each type of dosa is similar to a pancake from batter, but each recipe adds a characteristic twist to this delicious dish.
Here are a few examples...
Plain Dosa
Ingredients:
2 cups plain rice
1/4 cup white urad dal
1/2 tsp fenugreek seeds
1/2 tsp soda water
1/2 cup bean curds
Rinse the rice in cold water and drain. Mix the rice and fenugreek together in a bowl then cover with water. Cover the bowl with a damp towel and leave to stand overnight. The rice should be soft and easy to mash by now. Add the soda water and a pinch of salt and mash in the bean curds.
To cook, just distribute a bit of oil on a tava (an iron griddle) and heat for a few minutes. Pour the batter in a circular pattern, either starting from the center and working out, or alternatively working from the outside in until the central hole is filled up. Turn over when the edges are browned.
Rava Dosa
Rava is a lovely variation.
Instead of the fenugreek, use a teaspoon of coriander, chopped very finely. Soak the rice as before, but during the mashing, add 2 cups of buttermilk. Cook as before.
Paneer Dosa
Now we're becoming really exotic. This variation uses Indian cottage cheese to add bulk and tang.
In addition to the ingredients listed first, include a cup of grated paneer after the soaking stage. For a zesty variation, add 2 finely chopped green chilles.
Masala Dosa
For an even spicier style from Southern India, try dosa with a fine masala. Masala can be hard to make well yourself. It necessitates a good deal of preparation. Luckily, it can be bought pre-made for cooks in a hurry. For those who enjoy making everything from scratch themselves, here's how.
Prepare the dosa batter as before. To make the masala:
Roast the cumin and mustard seeds, then grind finely with a pestle and mortar. Slice the onions and peel and boil the potatoes for 10-20 minutes depending on size. Dice the cashews. Add all the ingredients together then add to the batter. Cook as before.
Jaggery Dosa
This sweet variation is delightful for breakfast.
To save yourself some problems with the batter, you can use a cup of wheat flour mixed with 1/4 cup of rice flour, rather than preparing your own. Use the Rava recipe (other than the rice) and add a cup of Jaggery, a sweet brown sugar.
Pour two cups of Jaggery into two cups of boiling water and reduce the heat to avoid scorching. Simmer until it is a thick, gooey mixture.
