As per the individual’s region Dosa can be called in various ways like dhosha, dosay, dosai, tosai or dvashi . In South East Asia countries like Malaysia and Singapore where they are dominated by Tamilian population, dosa is called as Thosai. Dosa is a fermented crepe or pancake made from urad dal (black lentil or white dal) and rice. It’s a traditional South Indian dish usually eaten for breakfast or dinner. Dosa is rich in carbohydrates and proteins. It’s a very common breakfast in the states like Tamil Nadu, Karnataka, Andhra Pradesh and Kerala. Dosa as such is a complete nutritious meal by itself. One masala dosa can provide your body with most of the required vitamins and nutrients. For ex: The masala dosa is served with a yummy stuffed potato curry, coconut chutney and sambar. Hence if you are on a weight loss diet, you will be able to have a complete filling nutritious meal and would not feel the urge to eat anything between meals. Although the dosa is made from a batter of black lentil and rice, there are a variety of versions that can be prepared with this batter, for example Paper dosa, Set dosa, Uttappam, Onion dosa, Butter dosa, Masala dosa, Mysore masala dosa, 70 MM dosa and many more. Characteristically the ingredients like the urad dal, rice, little fenugreek seeds are soaked over night or for at least 6 hours and then ground or blended to a paste. The batter should be ground to a very smooth paste and should be to the right consistency. The Dosa batter is thinner than the Idli batter. This consistency is required to make the crepe. There is less Amylopectin in Dosa than Idli. The Dosa crepe has to be crusty and crisp, while the Idli is soft and fluffy. You can also just add water and thin Idli batter to make crispy Dosa. The batter is then ladled in small amounts onto a hot greased tawa, where it is spread out into a thin circle and fried for a very short time with oil or ghee until golden brown. The dosa may then be folded in half and served or rolled as in a wrap, but in both cases it is cooked on a single side. Alternatively, it may be flipped to cook on the other side and then served. Dosas are typically served with a side dish that varies from each individual’s preference and choice. Some of the common items that are served along the Dosa are sambar, chutney (usually it’s the coconut chutney), Milaga podi, any chicken, mutton or fish curry. Masala dosa originated in Udupi, Karnataka. A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It’s nicely wrapped around the sabji or potato curry. Before it was invented, plain dosa was served with potato curry (batata bhaji) without onions in a separate cup. During a shortage of potatoes, method was created where potato was mashed and sauteed with onions together with other spices. This was then placed inside the dosa instead of a separate cup. This was done to hide the onions which are not eaten by orthodox Hindus and Jains. People enjoyed this new dosa. It came to be known as "Masala Dosa", from the sautéeing of spices (masala) during the preparation of the bhaji. In most Indian food menus, the food item has a pair of ingredients where one working to compensate the side effects of the other. For example, the dosa is made of urad dal or black lentil which is rich in protein and healthy. White lentil is also good for improving the haemoglobin count. But eating a lot of urad dal can also produce flatulence hence this is compensated by adding fenugreek seeds that helps in proper digestion. In India few herbal doctors also advice one dosa per day for people suffering from anemia. To make the dosa batter, we first need to clean and wash the rice and black lentil or urad dal well and soak them separately. Add little fenugreek seeds along with urad dal and soak for about 4 to 5 hours. Wet grind the dal and fenugreek mixture little by little till the urad dal turns fluffy. The batter should be soft and smooth batter. Remove in a bowl and keep aside, Add rice little by little and grind. Mix both the mixtures well. Cover it tight and leave to ferment. After 6 hours of fermentation the batter would rise up to at least one third of the level above where you left it. During winter season the batter will not ferment fast hence you will have to cover it up with a woollen shawl or keep it in the oven over night with just the light where you are sure that the temperature will be warm. Few important tips to remember while preparing the batter, do not add excess water by which the Dosa will become difficult to prepare and it will also become very thin and papery. Urad Dal can run in the grinder for a long time but not rice. Rice will become hot then, the dosa prepared will not be tasty. Always grind the dal first and then rice and let the dal get frothy while grinding. You can add more water when you mix the batter, if you do not get the correct consistency. While fermenting the batter do not keep the batter out in the open for more than 8 hours if you are in the tropical climate. The batter will become sour. It will be better for you to ferment the batter overnight and refrigerate in the morning. Do not use yeast or baking powder for this batter to ferment. You will lose the natural taste. Do watch the making of a variety of dosas at: https://www.vahrehvah.com/dosa+dosai:6326
Take a bowl add rice,ural dal, channa dal,fenugreek seeds, wash and soke for 6 hrs. After 6 hrs blend it into a fine paste and keep it for ferment over night. next day add salt and mix. Heat tava pour the batter and spread it applie oil remove once it is gloden brown colour.