Dosa 

Dosa is a popular South Indian dish that is enjoyed as a breakfast or snack item. It is a thin and crispy crepe made from a fermented batter of rice and urad dal (split black gram). Dosa is typically served with coconut chutney and sambar (a lentil-based vegetable stew). Here's the information you requested:

Ingredients:

• 1 cup rice (preferably parboiled or idli rice)
• 1/4 cup urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds (methi seeds)
• Salt to taste
• Oil or ghee for cooking

Cooking Time

Approximately 30 minutes (excluding fermentation time)

Serves

4

Calorie Information (Approximate):

• Plain Dosa (1 large dosa): 100-150 calories
• Coconut Chutney (2 tablespoons): 50-70 calories
• Sambar (1 serving): 100-150 calories

Cooking process

Step 1

Wash the rice, urad dal, and fenugreek seeds separately and soak them in water for at least 4-5 hours. Soaking time helps in easy grinding and fermentation.

Step 2

After soaking, drain the water from the rice, urad dal, and fenugreek seeds. Grind them together in a blender or wet grinder, adding water gradually, until you get a smooth and slightly coarse batter. The consistency should be similar to that of pancake batter.

Step 3

Transfer the batter to a large bowl. Add salt to taste and mix well. The salt aids in fermentation.

Step 4

Cover the bowl with a clean cloth or lid and let the batter ferment for at least 8-10 hours or overnight. Fermentation time may vary depending on the temperature and climate. 

Step 5

The batter should rise and become slightly fluffy.

Step 6

Once the batter is fermented, give it a gentle stir. If it appears too thick, add a little water to adjust the consistency. The batter should be of pouring consistency but not too runny.

Step 7

Heat a non-stick or cast-iron skillet (tawa) over medium heat. Grease it lightly with oil or ghee.

Step 8

Take a ladleful of the dosa batter and pour it onto the center of the skillet. Using the back of the ladle, spread the batter in a circular motion to form a thin and even dosa.

Step 9

Drizzle a little oil or ghee around the edges of the dosa and cook until the bottom turns golden brown and crispy. You can cover the dosa with a lid for a minute or two to ensure even cooking.

Step 10

Flip the dosa and cook the other side for a minute or until it is cooked through. If you prefer a softer dosa, cook it for a shorter time on the second side.

Step 11

Remove the dosa from the skillet and serve hot with coconut chutney and sambar.

Step 12

Repeat the process with the remaining batter to make more dosas.

Dosa can be enjoyed as is or stuffed with various fillings like potato masala, cheese, or paneer. It is a versatile dish that can be customized to suit your taste preferences.

Please note that the calorie information provided is an approximate estimate and may vary based on the specific ingredients and cooking methods used.

Please also read Different Types of Dosa and their cooking process.