HEAVEN SENDS US GOOD MEAT AND THE ANGEL SENDS US COOKS!!!


FOOD HAS ALWAYS BEEN THE MOST PRIMITIVE FORM OF COMFORT.IN ONE WAY OR OTHER IT CONNECTS US.THERE IS NOT A SINGLE FACTOR I SUPPOSE WHICH DOES NOT FIND ITS INTERSECTION WITH FOOD.AND "WE ARE WHAT WE EAT".IN THIS BLOG I HOPE TO SHARE WITH YOU NOT ONLY RECIPES OF MY OWN AND FROM OTHERS BUT ALSO INFORMATION ON OTHER FACETS OF FOOD AND LIFE!!!

Monday 17 May 2010

DOSA- A SOUTH INDIAN DELIGHT!!!



DOSA-  is a crispy crepe made of rice and lentils wetground mixture which is  fermented first and then cooked,The fermentation is caused by air-born wild yeast  and not by using yeast or any leavening agent like baking soda or baking powder.The batter is spread out in a circular motion on a non stick pan usually to form a thin crepe and served with coconut chutney,sambhar and  dry potato curry.
This dish forms the most delightful part of South-Indian cuisine and is consumed for breakfast or as a snack.They are variants to this like Masala dosa,Mysore dosa,Paper dosa,Plain dosa,Rawa dosa,Pesarattu,Moong dal dosa and so on.
Hers the recipe for the basic Dosa:

Cooking Time : 20 min.

Fermenting Time : 7-8 hours.
Preparation Time : 10 min.
Soaking Time : 3 hours
Yields:10 dosas

Ingredients:
  • Raw rice- 1 1/4cup
  • Split black gram/urad dal- 1/4cup
  • Split Bengal Gram/chana dal- 1/4cup
  • Fenugreek seeds/methi dana-1/4tsp
  • Salt to taste
  • Cooking oil as required.
Cooking method:
  • Wash the raw rice,urad dal,chana dal and fenugreek seeds.Soak immersed in water for 3hrs.
  • Grind to a smooth but little coarse paste with a little water.Cover and keep aside for at least 7-8 hours.
Tips:
  1. If the batter is ground to a very smooth paste the dosas turn out to be soft ,a little coarse paste will give the dosas the crispness.
  • Heat a non-stick tava and grease it very lightly with oil.When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook only on one side.









  • Pour a little oil along the edges while cooking.
  • When crispy, fold over and serve hot. 
  • Serve with coconut chutney,sambhar,potato masala or just plain.

16 comments:

  1. Presentation Looks so yummy and delicious. I would like to try it at home. Hope I can get the perfect taste.

    ReplyDelete
  2. That's a yummy looking dosa your friend is enjoying. Dosa is a popular breakfast at most South Indian homes (including mine).

    ReplyDelete
  3. Thanks. You may find this tasty dish only in Kerala. Hope you will be able to enjoy it soon.

    ReplyDelete
  4. Well, I would like to try it at home. Hope I can get the perfect taste. thanx for sharing.

    ReplyDelete
  5. Love your recipe, I would like to try it at home. Hope I can get the perfect taste. thanx for sharing.

    ReplyDelete
  6. Haven't tried it yet, is good? or maybe I should make one so i will know.Thank you for sharing this blog.

    ReplyDelete
  7. I would like to try it at home, hopr that it gives a good taste, thanx for the tips.

    ReplyDelete
  8. Thank you Diane,lynn,victoria,kristen,kara,megan n melissa for visiting my blog,its a pleasure,u vl get the perfect taste,Inshallah,tk cr u all

    ReplyDelete
  9. I just want to say that Dosa is a popular breakfast at most South Indian homes (including mine). thanx for posting.

    ReplyDelete
  10. Oh my! I love it! I feel I'm in India. TAZAIKA, you have any south indian dishes recipe?

    ReplyDelete
  11. What a great meal! It had a very nice bite to it and would go great with wine. Thanks for sharing.

    ReplyDelete
  12. What are all the types of rice that one can make idli/dosa batter with? I have been using something called 'idli rice' which are short broken grains. I think I have used ponni rice in the past. Can other types of rice be used? What are all the types that can be used (Indian rice varieties and American)? How does grinding and final product differ based on type of rice? Thank you.

    ReplyDelete
  13. Delicious savory crepes. I do not use wheat but I found Dosa Flour (a blend of rice and bean fours) at a local East Indian market. Best eaten fresh out of the skillet.

    ReplyDelete
  14. I just want to say that i really like your blog, thanx for posting, keep it up.

    ReplyDelete
  15. Delicious savory crepes. I do not use wheat but I found Dosa Flour (a blend of rice and bean fours) at a local East Indian market. Best eaten fresh out of the skillet.

    ReplyDelete
  16. its great....i love u...!!!

    ReplyDelete

Thank You for visiting FoodsCapital.Your comments are very motivational and valuable.
Do Visit again.