Soft dosai

This is a softer version of dosa with very little oil.The other version is a crispy dosa called murugal dosa or paper roast dosa. Normally all the families in South India prefer to make this dosa for breakfast and dinner.This dosa can be prepared some time before we occupy the dinning table and stored in hot boxes. In Madras many restaurants call this dosa as kal dosai or set dosai and serve them as a pair along with "ketti chutney" (thick coconut chutney).
Ingredients: Idly rice - 3 cups black gram dhal - 1 cup fenugreek seeds - 1 tbsp salt - 3 1/2 tsp (1 tsp for a cup of rice and 1/2 tsp for a cup of black gram) baking soda - 1/2 tsp (optional if you want a very soft dosai) Sesame oil - 50 ml (This measurement is for those who use Indian Mixer . If you use an Indian grinder take 3 1/2 cup Idly rice and 1 cup urad dhal, 1 tbsp fenugreek / methi seeds)
Batter preparation: Soak rice separately for 5 hours. Dhal and fenugreek seeds need to be soaked together for about 3 hours. After that grind dhal till it becomes smooth. Add ice cold water while grinding to get soft idly. Rice should be ground separately.Do not add lot of water. The batter should be thick like softened butter. Add salt and the mix dhal with the rice mixture . Store this in a large vessel so that there is enough space for batter to rise. Grinding and storing of batter should be done the previous day, preferably in the night so that the batter would be ready the next day. The batter should be allowed to ferment for about 15 – 18 hours. I usually keep it inside the oven to get warmth.The next day, mix the batter well and it can be used to make idly or dosa. Generally people prepare Idly with the first day batter and the remaining batter can be used to make dosa. Moreover dosa comes out very well if the batter is more fermented. we can add a dash of yeast to the freshly ground batter to enhance fermentation of the batter.The remaining batter can be preserved in tight containers in refrigerator.
Dosa preparation
Heat a dosa tawa (non stick or iron).Drizzle 2 drops of sesame oil over the pan.
Using a clean cloth or wooden spatula rub the oil uniformly over the tawa.
Add baking soda and mix the batter well.Take a ladle (A ladle is a type of spoon used to serve soup or other liquids) of batter and pour it gently over the tawa and do not spread it or press it.Reduce the flame to medium heat.
After a minute turn over the dosa. After 30 seconds take out the dosa .
Again increase the flame, apply oil and repeat the above process to make a set of dosas.  
updated photos: (May 2013) 
Xav presented me this beautiful and handy electric griddle. I was eying on this during Thanks giving sale by walmart. He know my passion for kitchen gadgets and vessels:) Surprisingly there was no rush in the walmart we went and got this one for $5. Love this superb gift!

Flip and cook both sides of dosa, don't press it. Let it be soft and spongy.

soft dosai with bubbles allover .

I am happy to make dosai in the new electric griddle we bought on Thanksgiving day from walmart.

Serving suggestions:
Serve hot with Coconut chutney , sambar or any spicy kuruma.I have shown tomato kuruma along with set dosai.
Makes 25 - 30 dosa.

Approximate calories:
1 small home made dosa (8-9 inch dia) = 100 kcal

Coconut Chutney .

Chutneys are similar to  dippings like blue cheese or tomato sauce. Indian dishes like Dosa and Idly are mostly served with coconut chutney.
Here is my mother's special thengai chutney.

To grind:
Fresh grated coconut - 1/2 cup
(You can substitute it with frozen coconut also. But the original chutney flavor comes with full coconut newly grated only.)
Puffed channa dhal (pori kadalai / pottu kadalai)- 2 tbsp.
green chillies - 4.
tamarind - 1 inch bit.
salt- 1/2 tsp.

To garnish:
Mustard seeds- 1/2 tsp,
Urid dhal - 1/4 tsp.
curry leaves - 1 sprig.
Red chilli -1 (cut in to 2 pieces)
shallot onion (small onion)- 1 .(chopped)
oil- 1 tbsp.
Method:
We need an Indian mixer to grind the chutney. Put all the items given for grind in a small jar of the mixer.Close the lid. First run the mixer without adding water. Then after a second add 1/2 cup water and grind the chutney in to a fine thick paste.
Heat a frying pan. Add urid dhal and mustard seeds. wait to hear the cracking sound of mustard. Add chopped onions , red chilli and curry leaves. Put off the flame. Then add the chutney (while pan is hot, but switched OFF). Mix well.
Then transfer it to the serving bowl.
Serving suggestions:
Makes nearly 200 ml or 1 cup chutney.
It can be served as a side dish / dipping for Dosa, Idly, Vada, Pongal etc.
Note:
My mother inlaw would bring it to a boil before switching off. That too tastes good.
Instead of pori kadalai, we can use roasted groundnut too.