Dosa

 

Plain Dosa

Ingredients:

Raw Rice-4 cups
Urad dal/black gram dal/minappappu – 1 Cup (25% of rice)
Fenugreek Seeds (menthulu) – 1/2 tablespoon
Rice (cooked) – 1/2 or 1 cup
Salt -as required
Baking powder- 1/4 teaspoon
Oil- as per requirement
Poha (Atukulu) – 1 tablespoon (optional if you add you will get crispy dosas)

Method:

Wash all above ingredients together except rice (cooked) and soak them in water for at least 4 hours or more.
Then add cooked rice to it and grind it to a smooth yet slightly grainy paste by adding little amount of water if required. The consistency of the batter should be such that it thickly coats a spoon dipped in it. You can preserve it for more days.
Add 1/2 tablespoon of salt, mix well, cover it with lid and keep it aside overnight  in a warm place. (make sure you put it in big bowl so that the batter will not come out of the bowl).
By next day morning it will be raised in quantity. Remember that if you add rice then it will raise more because cooked rice helps with better fermentation. Cooked rice gives softness to dosas.
Now take the desired quantity of mixture and pour it in a bowl.Keep the rest in fridge which you can use it later.
To this add 1/4 teaspoon of baking powder (adjust as per the batter quantity) , salt as per your requirement, water as required and Mix it well. Remember that you already added some salt before fermentation. So now Dosa batter is ready.
Heat Dosa pan. when pan is hot enough (you can check it by sprinkling some water on pan, if it sizzles then pan is hot enough) pour a ladleful of dosa batter in the centre of the pan and spread it with the back of the ladle gently.Drizzle some oil along the edges of dosa and let it cook on medium heat till it comes to golden brown color as shown in above figure. Flip the other side and cook for 30 seconds.
Soft and crispy dosa is ready serve now. Serve hot with peanut chutney,ginger pickle, cocunut chutney, with any chuntney or pickle of your choice. My option is peanut chutney.

Note:

You can use the same batter for making idlis also.

Tip:

You can replace cooked rice with poha if you dont have cooked rice at that moment.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s