Steam Dosa….From the Kitchen of Anju Poddar
To serve 6
This Steamed Dosa is a staple in my home—soft, fragrant, and far lighter than its crisp counterparts. In many circles, this preparation is celebrated as the Chiranjeevi Dosa, named after the legendary actor who popularized this specific oil-free, fluffy style.
The secret to its unique texture lies in the use of Osna rice (also known as Parboiled or Ponni rice) and the gentle power of steam.
Ingredients:
- Rice: 1 ½ cups Osna Rice & 1 ½ cups Sona Masuri or Govind Bhog (avoid Basmati)
- Lentils: 1 cup Urad dal & ½ cup Chana dal
- Spices: 1 tsp Methi (Fenugreek) seeds
- Seasoning: Salt to taste (approx. 1 teaspoon)
The Method
- The 24-Hour Soak
To enjoy these for breakfast, you must begin the previous morning. Combine both types of rice, the Urad dal, Chana dal, and Methi seeds in a large bowl. Wash them thoroughly and soak them together in plenty of water. - The Evening Grind & Fermentation
In the evening, drain the water and grind the mixture in a dosa grinder, adding just enough water to create a smooth, thin consistency. Transfer the batter to a large pot, cover, and leave it on the counter overnight to ferment. Do not refrigerate. - The Morning Batter Prep
When you are ready to serve, remove only the amount of batter needed into a separate bowl. For six dosas, mix in ½ tsp salt and about 50 mL of water. This batter should be thinner than your regular dosa batter to ensure it remains light. - At the Tawa
Heat your tawa on a medium flame. When ready, sprinkle a little water and wipe it clean with a cloth.
A Kitchen Ritual: In my home, the very first dosa is always kept aside. It is never served to guests; I set it away to ensure the tawa is perfectly seasoned and ready for the rest of the batch.
- Searing & Steaming
Pour the batter onto the center of the tawa. Do not spread it too thin; keep it to about a 5-inch diameter. Immediately lower the flame and cover the dosa with a lid. This allows the dosa to cook through the trapped steam, keeping it incredibly soft and porous. We cook these from one side only for about a minute—there is no need to flip.
Serving with Grace
Presentation is as important as the preparation. I like to cut a fresh banana leaf to about 6 inches and place it on the plate, laying the hot dosa directly on top. The heat releases a delicate, earthy fragrance from the leaf that elevates the entire experience.
Serve them hot, sprinkled with a little Podi for flavor, alongside a steaming bowl of Sambar and fresh Chutney.
