I love dosas, there ain’t no love as pure as the love for the humble dosa!

My earliest dosa memory dates back to when I was a toddler watching my mother roll out the dosa batter in a perfectly round shape onto the hot iron tawa (a circular griddle) and, lo and behold, a crispy, hot, golden dosa would tease me and would then come flying onto my plate.

My mother makes the best dosas in the world. Period.

Devouring the dosa with a mean potato stew is akin to indulging in an adventure sport, both give you a heady rush!

Right from soaking the rice and Urad Dal with Fenugreek seeds and a teaspoon of Toor Dal, for up to a minimum of six hours at least, to grinding it into a batter and then leaving it overnight, the process of making a dosa is a lot like love, real slow and “not instant”.

In this day and age where you could have everything instantly, right from instant noodles to instant love, I really want to spare, almost protect the good old dosa! The instant bread dosa and the other variants cannot be even half as good as the original dosa. Dosa is not just food, it is an emotion and it is one of my favourite comfort foods of all times. I could have it for breakfast, lunch and dinner and yet not complain. Also, dosa batter is just so versatile, you could make a plain uthappam out of it or a paniyaram and if you are in the mood for a fancy indulgence, you could add some green chillies, coriander leaves, chopped onions and tomatoes to the batter and make a yummilicious uthappam for yourself!

Whip up a mean dosa batter with the help of the recipe given below and never leave home without having your breakfast (or lunch or dinner, for that matter)!

Dosa Recipe:

Soak the below ingredients in a container (preferably a steel container, ditch the plastic ones if you can) for about 6 hours.

2 glasses of Idli Rawa or Idli Rice

1/2 a glass of Urad Dal (Split and dehusked black gram lentils)

1 teaspoon of Toor Dal (Pigeon Pea) (for crispiness)

1 teaspoon of Fenugreek seeds

After 6 hours, grind the above mix into a batter, ensure that the mix is finely ground and is smooth.

Add some salt and leave the batter either overnight or for about 8 hours, for the process of fermentation.

Voila! You’re now ready to roll out some scrumptious dosas!