Buttermilk Dosa

Ready to be served as they are

Buttermilk dosas' recipe has been floating around in my family for generations. I used to look forward to days when my mother or even my granny would make these for me. Though these dosas are considered "breakfast special" at home, I enjoy eating them even in the evenings. This mildly flavoured delicacy is simple to make using everyday ingredients found in most household pantries.
This dish requires some advance planning as you need to factor in the fermentation time for the batter but other than that, it's easy enough to make even if you are a new cook.

Ingredients

1 teacup Rice (washed and then drained). I use Basmati or Aambe-mohar for its flavour.
2 teacups of Buttermilk (thick).
One teacup grated Jaggery for sweet/ half cup  grated Jaggery for less sweet
Half teacup fresh grated coconut (frozen is okay, desiccated coconut is also okay)
1/2 teacup water.
1/2 cup washed  and drained flattened rice/ Pohe  (available at the Indian Store)
Ghee ( available at Bio stores/Indian/ Asian store)

This quantity makes 7 small Polaas/ dosas.

Method

Day 1
Mix the water and buttermilk in a  container.

Soak the washed rice in this mix. The liquid level should be around an inch above the rice level.

Let this mixture sit for at least 7 hours. Keep it in a cool place away from direct sunlight.

After 7 hours, grind the rice mixture. Add  water (one tablespoon at a time) only if the mixture is too thick and won't grind well. The consistency of the batter shouldn't be too watery or too thick.

Keep  the batter in a glass container.

Rice mixture after grinding

   
In the same grinder, add the coconut, the flattened rice and jaggery. Grind.
Keep the mix coarse because the coarseness gives a special texture to the dosa.

Add the coconut-pohe-jaggery paste

Add this coconut-pohe-jaggery paste to the rice-buttermilk batter.

Blend in gently.                                             

Keep the batter overnight for fermentation


Day 2

Mix the batter.

Heat a non-stick pan. Keep the setting on low to start with.

Coat it with ghee.

Use a ladle to put some batter on the pan.

Cover the pan with a lid.

Cook the polaa till the edges turn brown.

Take off the cover. Gently flip the polaa over to the other side to cook.

When it's  cooked, take it off the pan.

You can serve these polaas on their own or topped with organic honey or, you can cut up the polaa into pieces and then dress them up with fruits and powdered sugar.

Enjoy!