Monday, 21 January 2013

Dosa / Dosai / Dosha

Who doesn't love crispy  thin, soft dosa that melts in your mouth. I am a great dosa lover. I can have it any time of the day. I learnt to make dosa from my Mom, my cooking guru. She makes nalla mori morinja dosa (Malayalam dialect for thin & crispy dosa). Remember Greg Chapell, former Indian cricket team coach? He told that he would definitely like to stay back in India just to have Dosa.

Dosa is a staple breakfast of south India. It is known as dosha in Kerala, dosa in Karnataka and dosai in Tamil Nadu. I don't like the Kerala version dosha, it is little thick. According to me Tamilians make the best dosai in this world. Dosa comes out well only if the ingredients are in right proportion and also one should master the style of spreading. There is one more secret. Gingelly oil or Sesame oil. The true flavour of dosa comes only when gingelly oil (Known as nallenna in malayalam) is added to it. Dosa goes well with chutney as well as sambar (I shall share the recipes later).

Am enclosing the step wise picturisation of preparing dosa.

Try this out n enjoy your breakfast!!!!!



RECIPE FOR DOSA:
Ingredients

Idly Rice : 1 Cup
Urad Dal (split black lentils/ Uzhunnu paripu) : 1/3 Cup
Fenugreek seeds : 1/2 Tsp
Cooked Rice : 1/4 cup
Salt : To taste
Water : As required
Gingelly Oil : As required

Method


  1. Soak washed urad dal in hot water for 2 hours. Also soak fenugreek seeds along with it.
  2. Soak washed idly rice in hot water separately for 2 hours.
  3. Grind urad dal and fenugreek seeds with very little water into smooth paste.
  4. Grind idly rice along with cooked rice with very little water into smooth paste.
  5. Pour the rice batter into urad dal paste and mix well.
  6. Close the container and keep the batter for fermentation over the night. 
  7. In the morning, just before preparation add water and make into a thin consistency that can be spread easily.
  8. Add enough salt to the batter and mix well.
  9. Heat a non stick tawa, when it is hot, pour a ladle full of batter in the centre.
  10. Move the ladle in a circular motion from center to the edge till you get a nice round shape for dosa.
  11. Drizzle gingelly oil in the centre as well as in the edges.
  12. Turn the flame into medium.
  13. Once the dosa turns into golden colour, flip dosa upside down and keep it for 15 seconds.
  14. Fold dosa and enjoy with chutney/sambar.

Enjoy hot & crispy dosa!!!

Ritu J. Rose

NOTE

  • Fermented batter can be kept in the fridge for 3-4 days.
  • I generally use batter on first day to prepare idli, second day for plain dosa and third day for masala dosa.
  • While spreading the batter in circular motion, do it as quickly as possible. This gives you a really thin dosa.

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