Ullikaram Dosa

1. 1

   Step 1

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

   Step 2

   • a.Grind and Ferment the Batter
   • b.Drain the soaking water completely.
   • c.Transfer the soaked mixture to a wet grinder or a high-speed blender. Add about 1 cup of fresh water to start.
   • d.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.
   • e.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.
   • f.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

   Step 3

   • a.Prepare the Ullikaram Paste
   • b.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.
   • c.Add the dried red chilies and garlic cloves. Sauté for about a minute until the chilies darken slightly and become aromatic.
   • d.Add the chopped onions and sauté for 6-8 minutes until they become soft and translucent.
   • e.Turn off the heat and allow the mixture to cool down completely.
   • f.Transfer the cooled mixture to a blender jar. Add the tamarind paste, jaggery, and 0.75 tsp of rock salt.
   • g.Grind to a thick, smooth paste without adding any water. Scrape down the sides as needed.
4. 4

   Step 4

   • a.Cook the Ullikaram Dosas
   • b.Gently stir the fermented batter once or twice. Do not overmix.
   • c.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.
   • d.Lightly grease the tawa with a few drops of oil and wipe with a paper towel or half an onion.
   • e.Pour a ladleful of batter (about 1/4 cup) onto the center of the tawa.
   • f.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.
   • g.Drizzle about 1/2 tsp of ghee around the edges and on top of the dosa.
   • h.Once the top surface looks cooked (about 1 minute), spread 1-2 teaspoons of the prepared ullikaram paste evenly over the dosa.
   • i.Cook for another 1-2 minutes, until the bottom is golden brown and the edges start to lift off the pan.
   • j.Fold the dosa in half and serve immediately.

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