Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states
Dosa, a common breakfast dish and street food is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content
A mixture of rice and urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 3:1 The batter is allowed to ferment overnight. After the overnight fermentation, batter is mixed with water to get the desired thickness. the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also served usually with chutney and sambar. The mixture of urad dal and rice can be replaced with highly refined wheat flour or semolina.
This one is a simple Plain dosa
Ingredients
Urad dal : 1cup
Dosa Rice: 3 cups
Beaten rice( Poha/avalaki): 1/2 cup
Method:
- Soak Urad dal & Dosa rice for 4-5 hrs
- Before grinding Soak Beaten rice fo 15-20 min
- Grind all together with 1 cup water to smooth paste
- Ferment for 6 hrs or Overnite
- While making dosas add salt & mix well.
- Place a tawa(griddle) on heat pour one bowl of batter then spread out evenly with the base of a ladle or bowl to form a pancake, apply oil to the sides cook with lid for 2 min
- Turn the dosa & cook other side for 2 min
- Serve hot with Potato Sabji & chutney
Potato sabji
- Boil & peel potatoes & dice them
- In a pan heat 2 sps Oil add mustard once splatters
- add chana dal & fry, add jeera(cumin)1/2 sp
- Then add Greenchilies 2 fry add Onion chopped 1
- Fry onions add salt to taste, turmeric &mix
- Add diced potatoes toss mix well
- Garnish with coriender leaves
Chutney Recipe link:
Onion & tomato chutney
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