Khaali Dosa | Khali Dosa
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10 medium sized dosas
 
Light and fluffy dosas served with coconut chutney and a blob of butter
Ingredients
  • 1 Cup dhuli urad dal/uddina bele
  • ¾ Cup dosa rice/idli rice/fat grained rice
  • ¾ Cup medium poha/avalakki
  • 8-10 methi seeds/menthya
  • Salt to taste
  • Water to grind
Method
  1. Wash urad dal, rice together three times
  2. Add poha and methi seeds
  3. Soak for 7-8 hours in enough water
  4. Drain out the water from the soaked mixture, add salt and grind into a thick yet pourable batter with water, let the batter ferment for 8-10 hours at room temperature
  5. To make dosas, heat a tawa/griddle, pour a ladleful of dosa batter spread lightly but not very thin. Cover and cook
  6. Flip the dosas when they turn light golden, let it cook on the other side for a few seconds
  7. Serve them hot with coconut chutney and a blob of butter
Notes
Dosa batter needs to ferment properly for them turn turn out light and fluffy. If the weather is very hot, ferment for 6-7 hours only or if it is cold, ferment at room temperature for atleast 12-14 hours

Salt can be added just before making dosas if the weather is very humid and hot, this prevents dosa batter from turning sour

Adding poha/avalakki makes dosas extra light. I add it to most dosa batters

Methi seeds allows quick fermentation of dosa batter and also imparts a nice golden colour to dosas

Dosa batter should not be very thin, thick enough to be pourable and spreadable. Spread only lightly
Recipe by Food Of Interest at https://foodofinterest.com/khaali-dosa/