Introduction :
Dosa is a fermented crepe or pancake made from rice batter and black lentils.
It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh,
Karnataka,Kerala and Tamil Nadu.It is common as breakfast or dinner and is rich in
carbohydrates and protein.
Dosa can be stuffed with fillings of vegetables,meats and sauces to make a quick meal.
They are typically served with a side dish which varies according to regional and
personal preferences.Common side items are:Sambar,wet chutney like coconut chutney,
green chilli,mint or coriander chutney,dry chutney like a powder of spices and desiccated
coconut,Indian pickles,milagai podi,chicken or mutton curry,curd with chilli powder
topping,sugar - children are often given dosa with sugar instead of curries,which may
be too spicy for them,muddha pappu with large amount of ghee and fish curry(commonly
served in non-vegetarian households in Tamil Nadu).
There are many variations of dosas like egg dosa,set dosa,masala dosa,neer dosa,
ghee dosa,open dosa,onion dosa,rava dosa,butter dosa,kerala dosa,paper dosa,
methi dosa,cheese dosa,ragi dosa,wheat dosa,uppu puli dosa,cabbage dosa,
chow-chow dosa,uttapam,adai,vella dosa,green dosa,pesarattu and appam.
Ingredients:
Par-Boiled Rice - 3 Cups
Whole Urad Dal - 1 Cup
Methi Seeds - 1/4 tsp.
Curd/Yogurt - 1/3 Cup (adjust as per taste)
Salt - To Taste
Ghee/Oil - 1 tsp.
Method:
Soak the par-boiled rice and whole urad dal-methi seeds separately for 6 to
8 hours or overnight.Wash both rice and dal nicely with plenty of water.
Grind the urad dal and methi seeds to a very fine paste and transfer it
to a large bowl and set it aside.
Grind the rice till fine grains are left (like very fine semolina).
Mix both rice and dal together after grinding.Add salt and mix it well.
Add a little water if necessary.The batter should be fairly thick.
Cover and keep aside for 7 to 8 hours or overnight,undisturbed (preferably
in a warm place).
Beat the curds well.Add it to the batter and also add some more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon
when dipped.
Heat a iron griddle or non-stick tawa and pour a spoonful of batter in the centre
and spread with the back of the spoon to a thin round.
Pour a tsp.of ghee or oil over it.Flip to the other side and let it cook for another
minute or two.
Remove with a spatula when its crisp.Serve it hot with chutney of your choice
or sambar or milagai podi (fried dry chillies,urad dal,asafoetida/hing and salt.All the
ingredients are put together and ground coarsely).
Dosa is a fermented crepe or pancake made from rice batter and black lentils.
It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh,
Karnataka,Kerala and Tamil Nadu.It is common as breakfast or dinner and is rich in
carbohydrates and protein.
Dosa can be stuffed with fillings of vegetables,meats and sauces to make a quick meal.
They are typically served with a side dish which varies according to regional and
personal preferences.Common side items are:Sambar,wet chutney like coconut chutney,
green chilli,mint or coriander chutney,dry chutney like a powder of spices and desiccated
coconut,Indian pickles,milagai podi,chicken or mutton curry,curd with chilli powder
topping,sugar - children are often given dosa with sugar instead of curries,which may
be too spicy for them,muddha pappu with large amount of ghee and fish curry(commonly
served in non-vegetarian households in Tamil Nadu).
There are many variations of dosas like egg dosa,set dosa,masala dosa,neer dosa,
ghee dosa,open dosa,onion dosa,rava dosa,butter dosa,kerala dosa,paper dosa,
methi dosa,cheese dosa,ragi dosa,wheat dosa,uppu puli dosa,cabbage dosa,
chow-chow dosa,uttapam,adai,vella dosa,green dosa,pesarattu and appam.
Ingredients:
Par-Boiled Rice - 3 Cups
Whole Urad Dal - 1 Cup
Methi Seeds - 1/4 tsp.
Curd/Yogurt - 1/3 Cup (adjust as per taste)
Salt - To Taste
Ghee/Oil - 1 tsp.
Method:
Soak the par-boiled rice and whole urad dal-methi seeds separately for 6 to
8 hours or overnight.Wash both rice and dal nicely with plenty of water.
Grind the urad dal and methi seeds to a very fine paste and transfer it
to a large bowl and set it aside.
Grind the rice till fine grains are left (like very fine semolina).
Mix both rice and dal together after grinding.Add salt and mix it well.
Add a little water if necessary.The batter should be fairly thick.
Cover and keep aside for 7 to 8 hours or overnight,undisturbed (preferably
in a warm place).
Beat the curds well.Add it to the batter and also add some more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon
when dipped.
Heat a iron griddle or non-stick tawa and pour a spoonful of batter in the centre
and spread with the back of the spoon to a thin round.
Pour a tsp.of ghee or oil over it.Flip to the other side and let it cook for another
minute or two.
Remove with a spatula when its crisp.Serve it hot with chutney of your choice
or sambar or milagai podi (fried dry chillies,urad dal,asafoetida/hing and salt.All the
ingredients are put together and ground coarsely).
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