Pesarattu is an all-time favourite in most homes in Andhra Pradesh; it is certainly a favourite in my home where we make it once a week. This is a dosa made with Whole Moong Dal and so in protein-rich and very nutritious. In Andhra Pradesh, Pesarattu is typically served with Allam Pachadi (Andhra-Style Ginger Chutney).
I learnt to make this Crispy Restaurant Style Sada Dosa from Anupama Michael, my friend from school days.
Actually, I have used this recipe for this dosa before when I made Mysore Masala Dosa. However, I realised just the recipe for this Sada Dosa deserves a post by itself. This is because this recipe yields the perfect thin, flaky, crispy dosas the way they are served in most Udupi Restaurants in Mumbai. While I like the traditional soft Sada Dosa, there are times when I crave the crispy version and then I use this recipe.
How to Make Crispy Restaurant Style Sada Dosa
Soaking and Fermenting Time: 14-18 hours
Preparation Time: 2 Hours
Cooking Time: 5 to 7 Minutes Per Dosa
Ingredients for the Dosa
Moong Dal or Pesara Pappu – 1/2 Cup
Tuvar Dal or Kandi Pappu – 1/2 Cup
Udad Dal or Minapa Pappu – 1/2 Cup
Chawal or Biyyam – 2 Cups
Methi Dana or Menthulu – 1/2 tsp
Salt to Taste
Oil to Make the Dosas
Method to Make the Dosa Batter
Wash and soak all the dals together in 2 to 3 cups of water for about 4 to 6 hours.
Wash and soak the rice along with the fenugreek seeds in 3 to 4 cups of water for about 4 to 6 hours.
Once the dal and rice are well-soaked, drain them of water.
Grind the dals with some water to a smooth and thick batter.
Grind the rice and fenugreek seeds with some water to a smooth and thick batter.
In a large vessel, mix the two batters and salt together with your hand till fully integrated.
Set aside in a warm place to ferment for 8 to 12 hours. The batter will rise to about twice its volume so ensure that your vessel is large enough!
Method to Make Crispy Sada Dosas
Heat a griddle or tava.
Add 1/2 tsp of oil and spread well to season the pan.
Turn the heat down and wait for a minute or so.
With a heavy ladle, spoon about 1 ladle of dosa batter in the centre of the pan.
Using the bottom of the ladle, spread the dosa batter quickly into a 7? circle.
Turn the heat up to medium-high.
Rotate the tava a bit ensure that the dosa is cooked evenly.
When the top side of the dosa dries out, use a spatula to loosen the sada dosa from the pan.
If you so wish, flip over and cook for a few seconds. Flip over again.
Back to Vidhya and her wonderful blog. What I like about Vidhya’s wonderful blog is the range of cuisines she tries. Also, all her recipes are easy to make without any compromise on taste. Take her post on the Eggless Tutti Frutti and Nut Cake or then her Baked Coconut Milk Murukku(this one I have bookmarked for trying). Did I mention that she tries to make each recipe healthy? Now you see why I follow her blog.
I sent Vidhya a list of recipes I could try for her and she chose Davangere Benne Dosa. As the name suggests, this is a dosa from the town of Davangere in Karnataka, India and is very buttery (Benne = Butter in Kannada). It is a dosa that is somewhere midway between a Sada Dosa and an Aval or Poha Dosa. It is thicker and fluffier than a Sada Dosa but is thinner than an Aval Dosa. To live up to its name, it is cooked in butter AND served with a pat of butter on the side. (That gladdens my butter-loving heart) This makes it quite a favourite with kids and I hope Vidhya’s child would love it as well.
Recipe for Davangere Benne Dosa with Potato Palya and Coconut Chutney
Makes: 12 to 14 Dosas
Soaking Time: 6 to 8 Hours
Fermenting Time: 8 to 12 Hours
Cooking Time: 5 to 7 Minutes Per Dosa
Ingredients for Davangere Benne Dosa Batter
Udad Dal or Husked Black Gram – 1 Cup
Boiled Rice – 2 Cups
Plain Rice – 2 Cups
Poha or Beaten Rice – 1 Cup
Murmura or Puffed Rice – 1 Cup
Methi Seeds or Fenugreek Seeds – 1.5 tsp
Green Chillies – 3 or 4
Salt to Taste
Additional Ingredients for Davangere Benne Dosa Batter
Maida – 3 tbsp
Baking Soda – 1/4 tsp
Sugar – 1 tsp
Water – 1/4 cup
Butter, ghee or oil to make the dosas
Butter to serve with the dosa
Method to Make Davangere Benne Dosa Batter
Soak the rice, udad dal, and fenugreek seeds in 6 cups of water for about 6 to 8 hours.
Soak the poha and murmura for about 10 minutes.
Drain all the water from the dals and rice. Save about 2/3 cup of the water.
Squeeze the water out of the poha and murmura.
Using about 1/4 to 1/3 cup of the reserved water, grind the soaked dals + rice + fenugreek seeds along with the green chillies into a smooth thick paste. Add a little more of the saved water, if required.
Let the batter ferment for 8 to 10 hours.
Add salt and mix well.
Just before making the dosas:
Dissolve about 1 tsp of sugar in 1/4 cup of water.
Add Maida to the sugar water and mix till there are no lumps.
Add 1/4 tsp baking soda and mix well.
Add to the batter and mix well.
Method to Make the Davangere Benne Dosa
Keep a bowl of water nearby.
Over medium flame, heat a griddle or tava.
Grease the surface of the tava with some oil.
Ensure that the tava is not too hot. If it is:
Reduce the flame.
Sprinkle some cold water on the surface.
Pour a ladle of batter in the centre of the tava.
Using the back of a heavy ladle, spread the batter to form a slightly thick dosa.
Over a medium flame, cook for a minute.
Add a few small balls of butter/ghee along the edges of the dosa.
Spread a little butter/ghee on the surface of the dosa.
Let the dosa cook till the surface dries a bit and the side touching the tava turns golden.
I have been meaning to try Neer Dosa for the longest time. Now that I made it, I don’t know why I put it off so long. Neer Dosa literally means a water dosa. This is a dosa that is popular in the Udupi-Mangalore region of Karnataka and is quite easy to make.
It can be made by just grinding soaked rice into a thin batter or then using a mix of rice and coconut. I made this Dosa with just rice.
Neer Dosa is best when it is made thin and is eaten hot. The traditional accompaniments include grated coconut mixed with jaggery or sugar, Coconut Chutney with Garlic and Rasayana.
How to Make Neer Dosa
Soaking Time: 6 Hours
Short Grained Rice – 1 Cup (I used Surti Kolam)
Grated Coconut – 1/4 Cup (Optional, I did not use any)
Salt to Taste
Method to Make the Batter
Soak the rice in 2 cups of water for at least 6 hours.
Drain the water.
Using about 2/3 cup water, grind the rice and coconut (if you are using it) into a smooth batter.
Add some more water to make a thin batter.
Method to Make Neer Dosa
Heat a tava.
Add a few drops of oil and spread on the surface.
Pour a ladle of batter in the center of the pan and swirl quickly to form a dosa. Do not spread.
Cook over medium heat till the surface just starts to dry out.
Ragi or Nachni (Finger Millet) is a power house of nutrients. It is rich in calcium, iron, fibre, amino acids and anti-oxidants. People in Karnataka and Andhra Pradesh often have Ragi Malt (Ambali) for breakfast. I have been trying to incorporate Ragi into my diet and one of the ways I like is in the form of Ragi Dosa.
This dosa looks different but has a taste quite similar to that of Rava Dosa or Godhuma Dosa. And then there is the fact that this is an instant dosa. No soaking, no fermenting, no grinding. 🙂