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DOSA (IDLIS & DOSAS) |
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The
preparation which has put South India on every culinary hot
spot of the world. Served traditionally with sambhar and
chutney.
Cooking Time : 20 min.
Fermenting Time : 4 hours.
Preparation Time : 10 min.
Soaking Time : 2 hours.
Makes 8 dosas. |
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Ingredients |
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1 cup raw rice
1/3 cup split black gram (urad dal)
2 tablespoons cooked rice
2 tablespoons beaten rice (poha)
5 to 7 fenugreek seeds (methi)
salt to taste
oil for cooking |
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Method |
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1. Wash the raw rice, urad dal and
fenugreek seeds. Soak in a little water along with the beaten
rice and cooked rice for at least 2 hours.
2. Grind to a smooth paste with a little water. Cover and keep
aside for at least 4 hours. Add salt and mix well.
3. Heat a non-stick tava and grease it lightly with oil. When
hot, pour a ladelful of the batter, spread using a circular
motion to make a thin dosa and cook on one side.
4. Pour a little oil along the edges while cooking. When crispy,
fold over and serve hot.
5. Repeat with the remaining batter.
6. Serve with coconut chutney and sambhar. |
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