This Dosa treat comes from Karnataka. Usually served as a set of 4 dosas topped with golden ghee, accompanied by vegetable sagoo and coconut chutney, is an offering meditating on the Lord’s pastimes as Krishna, in Udupi, a coastal town of Karnataka and the origin of may mouthwatering dishes.
Soak 3 cups of rice
1 cup of thick poha/chipped rice
1/4 cup of urad dhal and 1/2 teaspoon methi seeds for about 4 hours. Grind to a smooth batter and allow to ferment overnight. Add salt and a pinch of soda the next day. Heat the pancake griddle/tava. Apply a thin coat of oil with the help of a paper towel. Pour the batter using a ladle, on to the griddle to form a 4 inch circle, thicker than a regular dosa. Pour a teaspoon of oil alongside the circuference of the dosa. Cover and cook till base is browned. Flip the dosa, drizzle some more oil along the circumference and cook for 2-3 minutes. In between dosas, wipe the griddle with a damp paper towel or cloth and continue making the dosas in the way mentioned. Offer to the Lord with the above mentioned side preparations.
Udupi Krishna with Ananta Sesa.
