How to Make Crispy Dosa in Cold Conditions

Making dosa, a popular South Indian fermented crepe made from rice and lentils, can be a bit challenging in colder climates, but with the right techniques, you can achieve a delicious and crispy dosa even in cold conditions. Here is a step-by-step guide to preparing dosa, including tips for fermentation in cooler temperatures.

Ingredients

1 cup rice (preferably parboiled or idli rice) 1/4 cup urad dal (split black gram) 1/4 teaspoon fenugreek seeds (optional) Salt to taste Water for soaking and grinding

Instructions

1. Soaking the Ingredients

Rinse the rice and urad dal separately under running water until the water runs clear. Soak the rice and urad dal in water for at least 4-6 hours. If using fenugreek seeds, soak them with the urad dal.

2. Grinding the Batter

Drain the soaked rice and dal. Using a wet grinder or a high-power blender, grind the urad dal first until smooth and fluffy. Add a little water as needed. Next, grind the rice until it is a slightly coarse paste. Combine both batters in a large bowl and mix well, adding salt to taste.

3. Fermentation

W arm Environment

In colder climates, fermentation can be slow. To encourage fermentation:

Place the batter in a warm spot such as near a stove or wrap the bowl in a thick towel. Alternatively, use an oven with the light on or a yogurt maker. If possible, place the batter in a container that retains warmth like a thermos.

Fermentation Time: Let the batter ferment for 8-12 hours or until it has doubled in volume and has a slightly tangy smell.

4. Making Dosas

Prepare the Pan

Heat a non-stick skillet or cast-iron tawa on medium heat. Lightly grease it with oil.

Spread the Batter

Pour a ladleful of batter onto the pan and quickly spread it into a thin circle using the back of the ladle. Drizzle a little oil around the edges.

Cook Until Crispy

Cook until the edges lift and the bottom is golden brown (about 2-3 minutes). Flip and cook for a few more seconds if desired.

Serve

Remove the dosa and serve hot with chutney and sambar.

Tips for Crispy Dosa in Cold Conditions

Grind to the Right Consistency: Ensure the batter is not too thick or too watery. A smooth, slightly thick batter works best for crispy dosas. Use Warm Water: When grinding, use warm water to help activate the fermentation process. Fermentation Booster: Adding a tablespoon of yogurt to the batter before fermentation can help speed up the process, especially in cold weather. Cooking Temperature: Make sure your pan is adequately heated before pouring the batter. A hot pan is key to achieving crispiness.

By following these steps and tips, you should be able to make delicious and crispy dosas even while living in a cooler environment. Enjoy your cooking!