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Dosas are a popular South Indian delicacy, loved for their crispy texture and savory flavor. These thin, crepe-like pancakes are made from fermented rice and lentil batter, making them a versatile and delicious dish enjoyed for breakfast, lunch, or dinner.

Ingredients:

1 cup long-grain rice

1/2 cup urad dal (split black gram lentils)

1/4 cup chana dal (split chickpeas)

1/4 cup fenugreek seeds

Salt to taste

Oil or ghee for cooking

Instructions:

Rinse the rice, urad dal, chana dal, and fenugreek seeds under cold water. Soak them in water for at least 4 hours or overnight. Drain the soaked ingredients and transfer them to a blender. Blend until you get a smooth batter, adding water as needed to achieve a thick, pourable consistency. Pour the batter into a large bowl and add salt to taste. Mix well, then cover the bowl with a clean cloth or plastic wrap and let it ferment in a warm place for 8-12 hours or overnight. Once the batter is fermented, it will be slightly bubbly and have a tangy aroma. Heat a non-stick skillet or dosa pan over medium heat. Lightly grease the pan with oil or ghee. Pour a ladleful of batter onto the center of the pan and quickly spread it out into a thin, even circle using the back of the ladle. Cook the dosa for 2-3 minutes, or until the edges start to lift and the bottom is golden brown and crispy. Flip the dosa and cook for another 1-2 minutes on the other side, until golden brown and crisp. Remove the dosa from the pan and serve hot with your favorite chutney or sambar.

Serving:

Serve dosas hot and crispy with coconut chutney, tomato chutney, or sambar for dipping. These versatile pancakes also pair well with spicy potato masala for a satisfying meal any time of day.

Dosas are not just a dish; they're a culinary experience that embodies the rich flavors and textures of South Indian cuisine. Whether enjoyed for breakfast, lunch, or dinner, dosas are sure to tantalize your taste buds and leave you craving more.