How to make raza dosa

As of my last update in September 2021, “Raza Dosa” does not appear to be a well-known or widely recognized dish. It’s possible that it might be a regional or local variation of dosa that has gained popularity after my knowledge cutoff date. However, I can provide you with a basic recipe for making regular dosa, which is a popular South Indian crepe made from fermented rice and lentil batter. If you are referring to a specific type of dosa, please provide more context or ingredients, and I’ll do my best to assist you further.

Here’s the recipe for regular dosa:

Ingredients for dosa batter:

• 1 cup raw rice
• 1/2 cup urad dal (split black gram)
• 1/4 cup flattened rice (poha or aval)
• 1/2 teaspoon fenugreek seeds (methi seeds)
• Water for soaking and grinding
• Salt to taste

Instructions for dosa batter:

1. Rinse the rice, urad dal, and fenugreek seeds separately and soak them in water for at least 4-6 hours or overnight. Also, soak the flattened rice in water for about 30 minutes before grinding.
2. After soaking, drain the water from the rice, dal, and fenugreek seeds. Grind them together in a blender or wet grinder, adding water as needed to form a smooth batter. The batter should have a slightly grainy texture but should not be too thick or too watery.
3. Next, grind the soaked flattened rice to a smooth paste and add it to the rice and dal mixture. Mix well to combine.
4. Add salt to taste to the batter and mix thoroughly. The batter should have a pouring consistency, similar to pancake batter. Cover the bowl and let the batter ferment in a warm place for about 8-12 hours or until it doubles in volume and turns slightly sour.

Ingredients for making Raza Dosa:

• Dosa batter (prepared as mentioned above)
• Oil or ghee for greasing the pan

Instructions for making Raza Dosa:

1. Heat a non-stick or cast-iron dosa tawa (griddle) over medium heat. Once the tawa is hot, sprinkle a few drops of water on it; if the water sizzles, the tawa is ready for making dosas.
2. Stir the dosa batter gently. Take a ladleful of batter and pour it onto the center of the tawa.
3. Using the back of the ladle, spread the batter in a circular motion to form a thin, round dosa.
4. Drizzle some oil or ghee around the edges and on the surface of the dosa.
5. Cook the dosa on medium heat until the edges turn golden brown and crisp. The surface should be cooked and no longer appear raw.
6. Fold the dosa in half and transfer it to a serving plate.
7. Repeat the process with the remaining batter to make more dosas.

Serve Raza Dosa hot with sambar, coconut chutney, and/or tomato chutney for a delightful South Indian breakfast or snack. Enjoy!