Plain Dosa Recipe, Easy Plain Dosa Recipe

Dosa is a popular South Indian delicacy. Can be served as breakfast or evening snack or a main meal. Dosas are usually served in pairs with chutney, sambar, milagai podi, gunpowder chutney or other accompaniments. Dosas can be served with a stuffing or plain. The dosa batter can be used to prepare masala dosa, stuffed dosa, Mysore dosa, plain dosa and paper dosa. Onion, potatoes, chillies, tomato, coconut or cheese may be added to improve taste and variation like pizza. They can be stuffed with vegetables, meats and sauces to create a quickly prepared meal. Dosa batter can also be used to make uttapams which are thick pancakes topped with various vegetables, herbs and spices and is enjoyed as a snack, breakfast or a main meal.

showmerecipes

For The Dosa Batter

Ingredients:
  • 1 cup whole skinned urad dal
  • 3 cups idly rice (par boiled rice)
  • 1 tsp fenugreek seeds
  • Salt as taste
Method:
  1. Soak the rice and dal along with fenugreek seeds separately for 3 hours.
  2. Grind dal and fenugreek seeds first into a smooth consistency adding enough water.
  3. Grind rice into a smooth batter by adding just enough water to get it going.
  4. Combine the two, and let it ferment in a large enough bowl lightly covered, for about 6-8 hours in a warm place.
  5. Once the batter is fermented, add salt to the batter and mix well.
  6. Heat a non-stick pan and sprinkle a little water on it, it should steam immediately.
  7. Grease it with oil and wipe hard with a slice of onion or potato.
  8. Before making dosa, once again mix the batter well 2-3 times.
  9. Pour a ladeful of the batter on the tava and spread in a circular motion to make 125 mm (5") thin dosa.
  10. Smear a little oil along the sides, cook till the dosa is cooked (it start leaving the sides).
  11. Serve it hot with chutney and Potato bhaji.
showmerecipes

Notes:
  1. Always soak and grind the rice and urad dal separately.
  2. Can use 2 cups of parboil rice and 1 cup of raw rice.
  3. Grind urad dal in small portions by adding little water till smooth and frothy.
  4. Do not add too much water while grinding.
  5. The batter should be slightly thick. Water can be added to the batter before making the dosa.
  6. The dosa batter should not be thick but light.
  7. Mix the batter using a ladle starting from the bottom of the vessel as rice paste being heavier than urad dal paste, tends to settle down at the base.
  8. The batter should always be at room temperature.
  9. So if you have refrigerated the batter, leave it at room temperature for about an hour before you proceed.   
Tip of the day:
Cabbage is full of Vitamin K and anthocyanins that helps with mental function and concentration. 

Tags:
South Indian Recipes
Author:
Mrs Smiley Sarabical

Comments

Post a Comment

Would love to hear from you :)

Popular posts from this blog

Pomfret Fish Curry Recipe, Pomfret Fish Curry Recipe Or 'Kujit' In East Indian Method.

Image
Pomfret fish curry recipe, Pomfret fish curry recipe, in East Indian method, called 'Kujit' is one of the authentic recipe. Fish is a stable food prepared in East Indian families. There are varieties of recipes prepared from fish. I am proud to be East Indian (Mumbaikar) and will try to post as many as secret recipes of our culture.  Fish is prepared in different varieties, like different masala prepared, and the most important ingredient to prepare fish curry recipe is bottle masala or fish masala. 'Kujit' is one of the authentic recipe prepared in East Indian families. It is simple, quick and easy.'Kujit' is prepared with sliced onion, tomato, mild spices ground in coconut and vinegar. It has spicy and tangy flavor. Step By Step Method  1. Put oil in the pan and let it become hot. 2. Add curry leaves and let it splutter. 3. Add sliced onion and saute till translucent. 4. Add sliced tomatoes and saute for three minutes. 5. Add turmeri...
Read more

Javla Vangi Recipe or Brinjal With Dried Baby Shrimps, Easy Javla Vangi Recipe.

Image
Javla Vangi Recipe or Dried Baby Shrimps with Brinjal is very yummy and tasty recipe.  During monsoon season people store the dried fish and keep. And they prepare this yummy dish, during monsoon, it is served with bakari or chapati. Also can prepare simple dal, rice and serve javla vangi. Preparation Time: 10 minutes Cooking Time: 15 minutes Serves: 3-4 person Step By Step Method 1. Add oil and let it become hot, then add chopped onion and sauté till translucent. 2. Add ginger/garlic paste and sauté for two minutes. 3. Add cubed brinjal and give a stir. 4. Now add mix masala or bottle masala and turmeric powder. 5. Now add the javla or small shrimps and salt and stir well. Add one fourth cup water take a nice boil and cook on slow flame till oil leaves the sides. 6. When done serve hot with chapati or bakari. Ingredients: 3 tbsp oil 2 onion chopped 1 tsp ginger/garlic paste 1 small bowl of javla or small ...
Read more

Fugia Or Fugiyas Recipe, Easy East Indian (Mumbaikar) Style Fugias Recipe.

Image
Fugias is an authentic dish of our East Indian (Mumbaikar) culture. It is served during wedding or any party occasion, fugias are most important and signature dish counted in the East Indian menu. Fugias are prepared all the days of wedding. Tasty, yummy and authentic. It is also prepared during festive occasion in East Indian families. These golden delicious balls we call fugias are still a much sought after delicacy.Enjoy these with Sorpatel, Indal (Vindaloo) or just drop fugia into a bowl of hot tea and spoon them into your mouth. Step By Step Method    1. In a bowl take maida, beaten eggs, ghee, salt, coconut milk and combine the mixture all together.     2. In a small bowl take sugar, yeast and lukewarm water and keep for five minutes till turns to  smooth paste, now add this yeast mixture to the maida. 3.  Add luke warm water and knead it till all merge together and no lumps should remain in the mixture and flour should be thick and...
Read more