Ingredients for Dosa Batter:
3 Cups Broken Wheat (Dalia/lapsi rava)
1 Cup Split black gram (Dhuli urad dal)
1 Cup Rice
½ tsp Fenugreek seeds (methi dana)
Salt to taste
Water as required
Oil for greasing
Method:
1 Wash and soak the rice and broken wheat in water for nearly 3 to 4 hours.
2 Wash and Soak the Urad dal and Fenugreek seeds also in water in a separate container.
3 After 4-6 hours remove water from the rice and broken wheat and grind it.
4 Grind it to semolina (small rava) like consistency with as minimum water required, in a mixer grinder.
5 Do not grind continuously as the mixer will get overloaded.
6 Remove it in a deep vessel.
7 Grind the Urad dal and fenugreek also in the mixer to a very fine paste with as minimum water required.
8 Do not grind continuously.
9 Remove it to the vessel and mix both the pastes together and cover and keep in warm place for fermentation overnight.
How do we proceed:-
1 In the morning see if the batter has doubled in size that means it has fermented well.
2 If not you can add 1 tsp of baking soda to make the Dosa’s light and fluffy (in winter season the batter doesn’t double much)
3 First check the batter consistency and then add the water if required.
4 Stir it and adjust the consistency of the dosa batter by adding water as required. If it’s already ok don’t add water.
5 Mix in the salt to taste and your batter is ready to make Dosa.
6 Keep a non stick Tawa/ griddle on the flame to become hot.
7 When it is hot enough put 2-3 drops of oil. When the oil is hot enough sprinkle little water to adjust the temperature.
8 Pour out 1 – 1 ½ ladle full of batter and spread it out from centre to outwards with the back of the ladle to make a circle. You must be quick enough.
9 Leave a little oil from the sides of the dosa. Keep on medium flame.
10 When the dosa is done and starts to leave sides remove the dosa and keep in the serving plate.
11 If you think the dosa is uncooked on the top you can flip it to cook on the other side also.
12 Serve hot with the chutney of your choice. You can also serve sambhar and potato bhaji with it.
3 Cups Broken Wheat (Dalia/lapsi rava)
1 Cup Split black gram (Dhuli urad dal)
1 Cup Rice
½ tsp Fenugreek seeds (methi dana)
Salt to taste
Water as required
Oil for greasing
Method:
1 Wash and soak the rice and broken wheat in water for nearly 3 to 4 hours.
2 Wash and Soak the Urad dal and Fenugreek seeds also in water in a separate container.
3 After 4-6 hours remove water from the rice and broken wheat and grind it.
4 Grind it to semolina (small rava) like consistency with as minimum water required, in a mixer grinder.
5 Do not grind continuously as the mixer will get overloaded.
6 Remove it in a deep vessel.
7 Grind the Urad dal and fenugreek also in the mixer to a very fine paste with as minimum water required.
8 Do not grind continuously.
9 Remove it to the vessel and mix both the pastes together and cover and keep in warm place for fermentation overnight.
How do we proceed:-
1 In the morning see if the batter has doubled in size that means it has fermented well.
2 If not you can add 1 tsp of baking soda to make the Dosa’s light and fluffy (in winter season the batter doesn’t double much)
3 First check the batter consistency and then add the water if required.
4 Stir it and adjust the consistency of the dosa batter by adding water as required. If it’s already ok don’t add water.
5 Mix in the salt to taste and your batter is ready to make Dosa.
6 Keep a non stick Tawa/ griddle on the flame to become hot.
7 When it is hot enough put 2-3 drops of oil. When the oil is hot enough sprinkle little water to adjust the temperature.
8 Pour out 1 – 1 ½ ladle full of batter and spread it out from centre to outwards with the back of the ladle to make a circle. You must be quick enough.
9 Leave a little oil from the sides of the dosa. Keep on medium flame.
10 When the dosa is done and starts to leave sides remove the dosa and keep in the serving plate.
11 If you think the dosa is uncooked on the top you can flip it to cook on the other side also.
12 Serve hot with the chutney of your choice. You can also serve sambhar and potato bhaji with it.
No comments:
Post a Comment