Dosa
Ingredients
Rice - 3.5 cups
Urad dal - 1 cup
Fenugreek seeds - 2 tblsp
Beaten Rice( poha)- 2 tbsp
Bengalgram dal - 2tblsp (optional)
Oil - to fry dosas
Salt - to taste
Procedure:
1.
Wash the raw rice, urad dal and fenugreek seeds. Soak
in a little water along with the beaten rice for at least 2 hours.
2.
Grind to a smooth paste with a little water. Cover and
keep aside for at least 4 hours. Add salt and mix well.
3.
Heat a non-stick tava and grease it lightly with oil.
When hot, pour a ladelful of the batter, spread using a circular motion to make
a thin dosa and cook on one side.
4.
Pour a little oil along the edges while cooking. When
crispy, fold over and serve hot.
5.
Repeat with the remaining batter.
6.
Serve with coconut chutney and sambhar.
Ragi Dosa
Ingredients
Ragi flour - 1 cup
Semolina - 1 cup
Maida - 1/2 cup (flour)
Rice flour - 1/2 cup
Buttermilk - 1 cup
Water as required
Salt to taste
Green chilies - 2, finely chopped
Cumin seeds - 1 tsp
Coriander leaves - 2 tbsps, finely chopped
Curry leaves - a sprig, tear into pieces
Oil as required
Method
1.
Mix all the above ingredients (excluding oil) in a
large bowl. Add enough water to form a runny batter like thick buttermilk.
2.
Pre-heat an iron tawa on high for a minute. Do the
water test (sprinkle few drops of water over the hot tawa such that it sizzles)
and reduce heat. Pour a ladle full of dosa batter from the outward base of the
tawa in a circular motion. Fill the gap in the middle with dosa batter. Don’t
drop batter like a thick lump but pour all over, evenly, filling the gaps.
3.
Drizzle 1-2 tsps of oil along the edge of the dosa and
the gaps in the middle.
4.
Increase heat to medium flame and let the dosa cook for
around 2 to 3 mts. If you want a slightly softer dosa, remove the dosa at this
point. For a crisper dosa, increase flame to high and let the dosa roast for a
half a minute
5.
Remove to a serving plate and serve with sambar,
chutney or podi of your choice.
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