Sunday, February 3, 2008
My Dosa Recipe - how to make the perfect Dosa?
Presenting the dosa, an integral part of my home. The dosa recipe is one that I can mutter out even in my sleep as it is a part of our everyday breakfast. Hubby dear simply loves the dosa and so I always have batter at hand. Once a week we have it for dinner with of course, a different accompaniment like the chicken curry, a traditional kerala egg stew recipe or the kadala curry(black chana cooked in a coconut gravy).
About the Dosa
The Dosa is a pancake or crepe made with fermented batter and is a staple diet in the South Indian homes of Kerala, Karnataka, Andhra Pradesh and Tamil Nadu. The batter for the dosa is a combination of rice and lentils and thus, is highly nutritious. A popular breakfast or tiffin dish it is rich in carbohydrates and proteins.
The rice and the lentils are ground together to make a smooth batter. Allowed to ferment for atleast 6-8 hours, this batter is then spread out on a hot griddle and cooked with ghee or vegetable oil. The dosa has currently moved on from the traditional South Indian home to achieve international status and today is even included in the fast food menu at many restaurants( a delicious and healthy fast food). A variety of dosa recipes are seen with chefs not leaving any stones unturned to please the palette of the modern day foodie. From the traditional plain dosa, masala dosa, rava dosa, adai dosa, onion dosa to the oats dosa, ragi dosa, the paneer and the chicken or kheema dosa, the variety is truly mind blowing. The dosa has come to be a great example of what one can do with a little creativity and experimentation.
It is a great way to start a day power-packed with energy to take on the world. The plain dosa is the recipe that I am sharing here. It can be enjoyed with chutney, sambar, vada or even a delicious curry. This is my Mom's recipe for the dosa batter. This is one that she has been using for years and I continue to blindly follow it as every time I can be sure of a crispy delicious delight that would have hubby and my doll smiling and asking for more. A quick and easy recipe of the dosa that is a fool proof method to getting the perfect dosa. However, it may require some practice to get the perfect circle ( u r sure to master it in a few days). This batter may be used after fermenting or even before to make tasty and crispy dosas.
Ingredients for the Dosa batter recipe:
Rice - 2 cups
Urad dal-1 cup
Cooked rice- 1/2 cup
Salt to taste
Method for making the dosa batter:
1-Soak rice and urad dal for 6-8 hours (the traditional way of doing it would be to soak it separately however,I soak them together and still have wonderful dosas from the batter).
2- Wash thoroughly. Grind the soaked rice, urad dal and the cooked rice to a fine paste in the mixer or your grinder. Add salt to taste (Ensure that the batter is of pouring consistency for dosa).
3- Heat a griddle or a non-stick pan. Pour the batter and spread into a circular shape. Pour some oil over(say half a teaspoon - if you decide to forget being health conscious for a while and decide to pamper your taste buds , you can opt for ghee/butter instead). Fold and serve hot with the desired accompaniments.
1- For an added flavour to the dosas you could mix a pinch of fenugreek powder to the dosa batter before making out the yummy dosas.
2- I make dosa both with both fermented and unfermented batter. If you like making with a fermented batter then grind, mix salt and let the batter ferment for 6-8 hours.
If you are looking for a quick dosa batter that can be made instantly then grind and go ahead and make those tasty crsipy pancakes that promise to melt in your mouth.
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