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Tuesday, February 23, 2010

Plain Dosa


2 Cups Raw rice
2 Cups Parboiled rice
1 Cup Urad dal
1/2tsp Fenugreek seeds
1tsp Tapioca (Sabudana)
1 handful Poha

How to:
  • In a bowl soak the rice(both), fenugreek seeds, tapioca and poha together.
  • In another bowl soak the Urad dal. Soak them for 6-7 hrs.
  • Now grind the urad dal in the wet grinder or blender along with water and make a fine paste.
  • Transfer into a container and grind the rice mixture along with water and make a paste.
  • Now mix both the paste with salt and allow it to ferment overnight.
I know its winter and snowing in most of the places, it must be difficult for the batter to be fermented at room temperature.
  • Place the batter container inside the oven and switch on the oven light. It gives ample warmth and helps better fermentation. Your dosa batter is ready the next morning.

  • Heat a tawa or griddle, pour a big spoonful of batter and level it making a round shape.
  • Cook it for a min and flip it over. Let cook both sides. Add drops of oil around the dosa while cooking.
Crispy dosa is ready to serve.

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