We were writing about Oman and we will continue to do so, but before that I couldn’t resist to talk about this! – About how we have started making that perfect Dosa batter in cold weather and them perfect dosas! And on how this has become our favourite breakfast, lunch and dinner 😛
In this blog, I also wanted to combine travel and food (two of our favorite things), therefore I will give some tricks on making and getting dosa batter perfect, plus top places to get those yummy dosas in Namma Bengaluru – My city (Bangalore, India). Mrs Gundu here taking the lead 😀
Before I begin, for those of you who don’t know about what Dosa, Dosѐ or Indian Crѐpe (as it is known in the western world) is, let me give you all a small sneek peek into it! It is a flat, thin layer of fermented rice batter, cooked on a hot flat pan originating from South of India. It is rice and black gram ground to a fine batter with salt and a pinch of sugar. Traditionally served with different kinds of Chutneys, Sambar (Lentil Stew) or spiced potatoes.
At our home back in Bengaluru and Muscat (where Mr Gundu’s parents live), dosas are consumed very regularly and our mother’s have perfected the art of making them perfect. What is very important is the batter being fermented well and best would be if the fermentation is natural without any thing added to get the fermentation going. This is very easy in warmer temperatures but in Germany it might require a bit of tweeking.
To make it easier for all of you, who want to try this recipe or new to making dosa, we will give you an easy and quick recipe here ❤
Here is what you need?!
- 1/2 cup of black gram or Urad dal
- 1 ½ cups of rice (use sona masuri or small grain basmati)
- Salt to taste
(the above three ingredients are for regular dosas, but if you want it crispy, good color and flavor then the ones below are a must)
½ teaspoon of fenugreek seeds (adds flavor and crispiness to the dosa)1 teaspoon of sugar (to get the color)
(if you want it soft to add 2 tablespoon of puffed rice or poha soaked and ground with the batter)
How to make it and ferment it?!
- Wash the rice, urad dal very well to remove extra starch, then soak these ingredients separately in a clean bowl with fresh water for 4-6 hours.
- If using poha, soak the poha just 30 minutes before grinding the rice/dal mix
- After 6 hours, drain most of the water, leave a little back and grind the rice first, urad dal, poha and fenugreek next into a smooth paste and mix all well.
- If you live in a warmer place, leave it at room temperature for a minimum of 8 hours. But if you live in colder place, you can preheat your oven to 100o C, switch it off, let it cool down for 20 minutes (key is to get the temperature down to 40-50 degree) and then place your batter in it for 1 hour and then next to your heater for 4 hours. This should activate the fermenting process.
- Once the fermentation is complete, mix the batter well with a ladle and add the sugar and salt. You could quicken the process of fermentation by adding salt and sugar earlier as well. Heat a flat pan and spread the dosa in a circular manner, like crepes and add a teaspoon of ghee (clarified butter) or cooking oil to crisp up the dosa.
- Cook for about 5 minutes, fold it and serve with whatever you like 😊
See I will always be biased to the city I grew up in! So any of you ask me as to where to travel in India, my answer would be Bengaluru or Bangalore (as it was previously known).
I will keep another day to tell you everything about that awesome city, but let’s keep it to where will you find the best breakfast (particularly-dosas in Bengaluru).
Btw in our town, we call it Dosѐ and not Dosa :p but Dosa works!
- Central Tiffin Room (CTR) or Shri Sagar – Dosa here is to die for! Normally this is my ritual everytime I visit home – Day 2 call my childhood friends and head to CTR and order one (2 or 3 most times) Benne (butter) Masal Dosѐ and filter coffee.
- Vidyarthi Bhavan – South Bengaluru’s Pride – Perfect Dosa and more perfect coconut chutney!
- Mavalli Tiffin Room (MTR) – Over 10+ branches all over Bengaluru, but taste and perfection in all these branches is the same. Not just for Dosa, they are famous for the traditional Karnataka vegetarian treat! DO NOT MISS!!!
- Brahmin’s Coffee Bar – One of the city’s iconic places- You see a mad rush of people even at 6 am in the morning.
- New Shanthi Sagar – Just not the Masal Dosѐ but famous for their Rava (semolina) dosa, Set (set of 3 mini) dosas and their vada sambar.
This is my top personal recommendations for having that traditional butter dosѐ in my city of Bengaluru. This was my childhood, this is my food identity and this is where my love for food started and much more.
I really hope you enjoyed reading this article and looking forward for hearing from each and every one of you for your own Dosa experience. If you do visit my city in India, do not miss the above recommended places!
Happy Sunday lovely people ❤