Here's a basic recipe to make dosa batter and prepare dosa

Dosa is a popular South Indian dish made from fermented rice and lentil batter. It's thin, crispy, and usually served with chutney and sambar. Here's a basic recipe to make dosa batter and prepare dosa

**Ingredients:**

For the Dosa Batter:

- 1 cup raw rice

- 1 cup parboiled rice

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

- 1/4 teaspoon fenugreek seeds (methi seeds)

- Water (for soaking and grinding)

- Salt to taste

For making dosa:

- Dosa batter

- Oil or ghee (clarified butter) for cooking

**Instructions:**

1. Prepare the Dosa Batter

1. Wash and soak the rice and lentils:

** Rinse the raw rice, parboiled rice, urad dal, and fenugreek seeds separately. Soak them in water for at least 6-8 hours or overnight.

2. Grind the batter

Drain the soaked rice and lentils. Grind them separately with enough water to make a smooth batter. The consistency should be similar to pancake batter - neither too thick nor too thin. Mix the ground rice and lentil batter together in a large bowl.

3. Ferment the batter

 Add salt to the batter and mix well. Cover the bowl loosely with a clean cloth and let it ferment in a warm place for about 8-12 hours or overnight. During fermentation, the batter will rise and become slightly bubbly.

2. Making Dosas:

1. Heat the griddle (tawa)

 Place a non-stick or cast-iron griddle (tawa) on medium heat. Let it heat up properly.

2. Prepare the dosa:

 Once the griddle is hot, pour a ladleful of dosa batter onto the center of the griddle. Using the back of the ladle, spread the batter in a circular motion to form a thin, even layer.

3. Drizzle oil or ghee

 Drizzle a teaspoon of oil or ghee around the edges of the dosa and a little on top. This helps in making the dosa crispy.

4. Cook the dosa

 Let the dosa cook on medium heat until the edges start to lift and turn golden brown. The bottom should be golden and crisp.

5. Flip the dosa (optional)

 If you prefer, you can flip the dosa and cook for another 30 seconds to a minute on the other side. This step is optional and depends on your preference for a softer or crisper dosa.

6. Serve hot:

 Remove the dosa from the griddle and serve hot with coconut chutney, sambar, or any other accompaniment of your choice.

Repeat the process with the remaining batter to make more dosas. Enjoy your crispy and delicious homemade dosas!

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