Karina Sharma
– 1 cup rice – 1/4 cup urad dal (split black gram) – 1 tbsp sesame seeds – 1/4 cup jaggery (grated) – A pinch of salt
Soak 1 cup of rice and 1/4 cup of urad dal separately in water for about 4–6 hours or overnight for best results.
Drain the soaked rice and dal. Grind them together into a smooth batter, adding a little water as needed. The batter should be thick but pourable.
Mix in 1 tbsp of roasted sesame seeds to the batter for that distinct nutty flavor.
Let the batter ferment for 8–12 hours or overnight. It should rise and become bubbly for perfect dosa texture.
Heat a non-stick tawa or cast iron griddle. Drizzle a little oil and wipe with a cloth or paper towel to ensure a smooth surface.
Pour a ladleful of the batter onto the pan. Spread it in a circular motion to form a thin dosa.
Cook until the edges turn crispy and golden brown. Flip if you like your dosa a little more cooked, or leave it to crisp up for a soft texture.
Mix 1/4 cup of jaggery with 2 tbsp of sesame seeds. Add this sweet filling on one half of the dosa.
Fold the dosa and serve with coconut chutney or sambar for a delicious South Indian meal.