Here's the mix for the 'Dosa'
Ingredients The ratio | 1 cup Urad Dal | 2 cups Rice | ¼ tsp Fenugreek seeds (Methi) |
Step 1 Roll up your sleeves | Wash & soak all ingredients together in water for 4 hours | ||
Step 2 After three hours | Grind to a soft paste. The consistency is thinner than that for idli. | ||
Step 3 After effects | Let the batter stand for 4 hours to allow some fermentation. You can continue to ferment it if you like your dosas particularly sour ( Many do !!). Otherwise you can make the dosa now or refrigerate the batter | ||
Step 4 Making the dosas | Add salt according to taste to the batter Pour the batter on to a flat pan and spread it as you would do with a pancake. But spread it really thin. You can keep the dosa thicker if you like softer ones. Thinner if it’s the ‘roast’ crackling dosa that you like. Drizzle a little oil. As the dosa separates from the pan, turn it over for 30 seconds. Serve with sambar, coconut chutney or potato curry |
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