Ullikaram Dosa

Instructions

1. 1

   Soak Rice and Lentils

   • In a large bowl, combine the dosa rice, urad dal, chana dal, and fenugreek seeds.
   • Rinse them thoroughly under running water 3-4 times until the water runs clear.
   • Add 4 cups of fresh water and let the mixture soak for at least 6 hours or overnight.
2. 2

   Grind and Ferment the Batter

   • Drain the soaking water completely.
   • Transfer the soaked mixture to a wet grinder or a high-speed blender. Add about 1 cup of fresh water to start.
   • Grind into a smooth, flowing batter, adding the remaining 1/2 cup of water gradually as needed. The consistency should not be too thick or too thin.
   • Pour the batter into a large container (it will double in volume). Add 1.5 tsp of rock salt and mix well with your clean hands for a minute to aid fermentation.
   • Cover the container and place it in a warm, dark place to ferment for 8-12 hours, or until it has risen and smells pleasantly sour.
3. 3

   Prepare the Ullikaram Paste

   • Heat 2 tbsp of sesame oil in a pan over medium heat. Add cumin seeds and coriander seeds, and let them sizzle for 30 seconds.
   • Add the dried red chilies and garlic cloves. Sauté for about a minute until the chilies darken slightly and become aromatic.
   • Add the chopped onions and sauté for 6-8 minutes until they become soft and translucent.
   • Turn off the heat and allow the mixture to cool down completely.
   • Transfer the cooled mixture to a blender jar. Add the tamarind paste, jaggery, and 0.75 tsp of rock salt.
   • Grind to a thick, smooth paste without adding any water. Scrape down the sides as needed.
4. 4

   Cook the Ullikaram Dosas

   • Gently stir the fermented batter once or twice. Do not overmix.
   • Heat a cast-iron tawa or a non-stick skillet over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • Lightly grease the tawa with a few drops of oil and wipe with a paper towel or half an onion.
   • Pour a ladleful of batter (about 1/4 cup) onto the center of the tawa.
   • Working quickly, use the back of the ladle to spread the batter in a circular motion, from the center outwards, to form a thin dosa.
   • Drizzle about 1/2 tsp of ghee around the edges and on top of the dosa.
   • Once the top surface looks cooked (about 1 minute), spread 1-2 teaspoons of the prepared ullikaram paste evenly over the dosa.
   • Cook for another 1-2 minutes, until the bottom is golden brown and the edges start to lift off the pan.
   • Fold the dosa in half and serve immediately.