DOSA





Plain DOSA recipe

Ingredients:
- 2 cups idli rice
- 1 cup urad dal (split black gram)
- 1 tsp fenugreek seeds (methi dana)
- Salt to taste
- Oil for cooking

Instructions:

1. Wash the idli rice and urad dal separately and soak them in water for 6 hours. Soak the fenugreek seeds along with the urad dal.
2. Drain the water from the soaked rice and grind it in a blender with water to make a smooth batter. The consistency of the batter should be slightly thin compared to pancake batter.
3. Drain the water from the soaked urad dal and fenugreek seeds and grind them together with water to make a smooth batter. The consistency of this batter should be fluffy and light.
4. Mix both the batters together in a large container and add salt. Mix well and keep the batter aside for fermentation for 8-10 hours or overnight.
5. Once the batter has fermented, mix it well and add water to get a pouring consistency.
6. Heat a non-stick tawa or a cast-iron griddle and spread some oil on it. Use a ladle to pour the batter on the tawa and spread it in a circular motion to make a thin dosa.
7. Drizzle some oil on the edges and cook the dosa on medium flame until it turns golden brown and crisp.
8. Flip the dosa and cook the other side for a minute.
9. Serve hot with chutney and sambar.

Masala Dosa Recipe:

Ingredients:
- 2 cups dosa batter
- 2-3 medium-sized potatoes, boiled and mashed
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- Oil for cooking

Instructions:

1. Heat oil in a pan and add mustard seeds and cumin seeds. Allow them to crackle.
2. Add asafoetida, turmeric powder, red chili powder, coriander powder, cumin powder and mix well.
3. Add chopped onions and sauté until they turn translucent.
4. Add chopped tomatoes and cook until they become soft.
5. Add boiled and mashed potatoes, salt, and mix well. Cook for 2-3 minutes.
6. Heat a non-stick tawa or a cast-iron griddle and spread some oil on it. Use a ladle to pour the dosa batter on the tawa and spread it in a circular motion to make a thin dosa.
7. Drizzle some oil on the edges and cook the dosa on medium flame until it turns golden brown and crisp.
8. Spread the potato masala on one side of the dosa and fold it in half.
9. Serve hot with coconut chutney and sambar.



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