Dosas – variety

Dosas – variety

Dosa – probably a brand name or trademark for we the south Indians! Found the value or popularity while in overseas. Lankan brothers do have a variety dosa with lots of veggies especially spinach. My comrade compares her Melbourne experience with pancakes with mine one.

While Dosas companion idili is made out of the same stuff but both have unique qualities. Dosas are traditionally made using iron griddles which provide rich folic acid on every bite. These days non-stick occupied the throne. But still OLD is GOLD!

Ingredients:

To grind:

Urad dal/ black gram – ½ cup

Rice – 2 cup

Fenugreek seeds – 1tsp

Method:

Step 1: Soak urad dal and fenugreek seeds together in a bowl and rice in another bowl for 4- 5 hours.

Step 2: Drain first two items and grind it in a grinder with the water you used to soak.

Step 3: Transfer the ground mixture into a container and keep aside.

Step 4: Drain soaked rice and grind it. Transfer the ground mixture to the above said container.

Step 5: Close the container and allow to ferment for 8- 12 hours.  

Plain dosa:

Batter will be ready by now. Add required salt and water if required. Heat a griddle and apply gingelly oil and wipe it using a cloth. Pour a spoonful of batter on it and spread it in a circular motion... like a moon J. Sprinkle ghee or oil over it and along the edges. Apply medium heat and turn the other side using a ladle so that both sides will be brown and crisp.

Repeat the same with the remaining batter to make dosas. Serve with chutney and sambar.

Leafy Dosa

The secret behind seasoning with curry leaves in each and every dish proves the health benefits apart from adding a special flavor to the dish. A huge pack of carbohydrates, calcium, iron, vitamins etc... etc... but how to include it apart from seasoning ended up in leafy dosa. Instead of grinding I chopped it finely so that the color of dosa won’t change. Try this with the white chutney a zero spicy combination.

Ingredients:

Dosa Batter – 1 cup

Coriander leaves – chopped ¼ cup

Curry leaves – chopped ¼ cup

Green chillies - 2 chopped

Onion – 1 medium size, finely chopped

Salt for taste

Gingelly oil – to grease tava/iron griddle

Method:

Saute onion for few minutes in a kadai. Mix chopped coriander leaves, curry leaves, green chillies and half cooked onion with the batter. Make crispy aroma rich dosas.  

Ingredients: For Chutney

Coconut grated – 1 cup

Small onion – 3 nos

Ginger – 1 tsp

Salt – to taste

Curry leaves – a sprig

To temper

Oil – 2 tsp

Mustard – 1tsp

Method:

Grind grated coconut, ginger and small onions in a mixer to form a thick paste. Heat oil in a pan/cheenachutty – add mustard seeds and allow to splutter. Sprinkle curry leaves on it. Reduce the flame and mix the grinded paste into it. Add salt for taste. Don’t over heat it.

Carrot Dosa

Ingredients:

Batter - salt - water

grated carrot - 1/2 cup

curry leaves 

oil - to smear

http://www.achuscook.in/2014/05/carrot-dosa.html

Note:

1.      Urad dal should be grinded to the maximum so that air bubbles appear in round circles.

2.      Make sure the batter won’t spill out of the container.