Besarette Dosa
Besarette Dosa is a traditional South Indian dosa prepared using green gram (moong dal), rice, ginger and green chillies. The batter is fermented overnight, resulting in a flavorful and satisfying dosa that makes a wonderful breakfast.
Ingredients
¾ cup green gram dal (moong dal)
½ cup uncooked rice
2-inch piece of fresh ginger
4–5 green chillies
½ tsp hing (asafoetida)
½ cup water, approximately
1 tsp salt, or to taste
Oil, as required for cooking
Method
Wash the green gram dal and uncooked rice thoroughly.
Soak both the dal and rice together in sufficient water for 6–8 hours or overnight.
The next morning, drain the soaked dal and rice.
Transfer them to a blender and add ginger, green chillies, hing and salt.
Add water gradually and grind into a smooth, thick dosa batter. Avoid adding too much water at once.
Transfer the batter to a clean bowl and cover it.
Allow the batter to ferment in a warm place for at least 6 hours, or until it becomes slightly airy and rises.
Once fermented, gently mix the batter. If it is too thick, add a little water to achieve a spreadable dosa consistency.
Heat a dosa tawa over medium heat and lightly grease it with oil.
Pour a ladleful of batter onto the hot tawa and spread it gently into a thin or medium-thick circle, depending on your preference.
Drizzle a few drops of oil around the edges and cook until the underside turns golden.
Flip the dosa and cook the other side until completely done.
Repeat with the remaining batter.
Serving Suggestion
Serve hot Besarette Dosa with fresh coconut chutney, tomato chutney or sambar for a delicious South Indian breakfast.
