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Monday, July 21, 2008

Yummy Dosa: We can make different kinds of Dosa. Making Dosa is an art and takes long time to practice to come out its perfect color and crispiness.
Idly Rice - 4 cups
Urad dhal - 1 cup heaped
Methi seeds - 2 tsp
Salt to taste
Preparation for making the batter:
Wash rice and urad dhal + methi seeds separatly for five times till the water is clear. Soak Idly rice and Urad dhal separatly with enough water for 6 to 8 hrs. Grind urad dhal for 25 minutes till it's very soft and frothy. Grind rice for 15 minutes till rawa consistency.
Mix rice and urad dhall with salt. In a heavy container, fement them for 8hrs till the batter raises up.
The batter will ferment very nicely in summer.
In winter, I put them in the oven with lights on to ferment well. Sometimes it'll take another 3 hrs. Most of that time, I ferment for 11 to 12 hrs maximum either in the oven with lights on or with the microwave with night lights on depending on howmuch the batters I have.
Making dosa:
Heat the dosa tawa. Sprinkle the water on the tawa. When the water is dancing, wipe them with tissue paper. Spread the batter on the tawa and make it into circular shape.
When u see the dosa is hot enough, spread 2 tsp of oil. Take out when u see the dosa is ready and repeat other progress for making another one.


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