Sada dosa or Plain dosa is simple dosa with our any dals. We used to get this dosa at one of the Iyer’s mess in Bangalore. With the modern darshinis and new sky-rise buildings this mess is not there anymore. My sister got this recipe from them and she used to make this special sada dosa. Here is the recipe of Bangalore special sada dose.
Ingredients for plain dosa:
- 1½ cup rice
- ½ cup urad dal
- 1 tsp methya/fenugreek seeds
- 2 tbsp Poha/avalakki
- 1¼ tsp salt/ salt to taste
- 3 to 4 cups of water
Serves 3 to 4 people.
- Wash rice, methi seeds, avalakki and urad dal and then soak in 2 cups of water for 4 to 5 hours or overnight.
- Grind the soaked ingredients into a fine paste. Use the water as needed. (If you are using mixer, use less water and if it is a grinder, you may need more water)
- Final consistency should not be too thick or too thin.
- Finally add the salt and pulse it one more time.
- Transfer the batter to a another container (it should be half empty) and cover it. Keep it in a warm place and let it ferment overnight or 10 to 12 hours.
- If you have an oven, warm it for 2 minutes and keep the batter in the oven to ferment.
To make Dosa:
- Mix the fermented batter well.
- Heat the greased tava/skillet on medium heat.
- Once it is hot enough (to check, sprinkle water on hot tava, you should hear a strong sizzling sound) pour a ladle of dosa batter in the center. Spread the batter from the center in a circular motion to make a circle.
- Add oil to the center and around the edges, and then cover it with a lid.
- Once the dosa turns golden brown, remove from the tava and serve hot with coconut chutney or chutney of your choice.
- Repeat the same procedure for the remaining batter.