Sunday, May 19, 2013

D O S A (தோசை)

The two staple dishes of South-India are IDLI and DOSA. Since I have already posted IDLI, now it's time for DOSA. Crispy edges & soft centre with South-Indian side dishes... Wow! What a taste! After relinquishing this luring dish, your taste buds are going to get saturated.

Many Non-South Indians say that they aren't able to achieve the exact taste of Dosas. This difference mostly arises as a result of the batter consistency and composition. I have explained the recipe in detail so that my readers face no difficulty or confusion while trying this dish.

If you have any doubts, send a mail to bloggerartofcooking@gmail.com



INGREDIENTS:
Raw Rice - 1 cup
Boiled Rice - 1 cup
Urad Dal - 1 cup
Fenugreek seeds- 1/4 tsp
Salt - 3 tsp(*)



METHOD:



  • Wash and Soak Raw Rice, Boiled Rice and Urad Dal (with fenugreek) for 3-4 hours. (Soak Urad Dal & Fenugreek separately and keep in fridge)
  • Grind the soaked Urad Dal and set the mixture aside. (Consistency: Like Butter)
  • Now, Grind the Soaked Rice finely.
  • Add Salt.
  • Pour in the Urad Dal mixture. (Keep Grinding)
  • Transfer to a container and allow the mixture to ferment for 6-8 hours.
  • Heat a flat pan. Once hot, Sprinkle little water and clean the pan.
  • Spread the batter in circular motion and pour little oil to the outer circumference of the batter. This makes the edges crisp.
  • Turn dosa when the surface gets cooked.
  • When completely cooked, transfer to a plate and serve hot. 

For the condiments list and IDLI recipe, Click here

(*)Calculation of Salt:
If Raw Rice+Boiled Rice+Urad Dal = X number of cups, then salt = X number of teaspoons)
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