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Dosa

By: Archana Ram

Dosa

ORIGIN :

"Dosa " made of boiled rice is a popular and healthier breakfast tiffin item as it is rich in yeast and therefore free from fat(if too much of oil is not used) . It is easier to cook once the flour is readily grinded in the right proportion.It exists from the 18th century in the South India.

INGREDIENTS

Boiled rice -3 cups.

Raw rice - 1 cup.

Black gram - 1 cup.

Fenu seeds - 1 tsp.

Salt - 2 tsps.

Oil - as and wen needed.

PROCEDURE

Step 1:First take all the ingredients except salt and immerse them in water together.

Step 2:Soak the mixture in water for about 4 hours.

Step 3:Then grind the mixture in a wet grinder (add water to it when needed) till it becomes smooth.

Step 4:Keep the grinded flour mixture separately for 3 hours.

Step 5:Donot refridgerate immediately after grinding (can be done after 3 hours).

Step 7:After 3 hours,the flour can be used to make dosas.
Add salt to the flour.

Step 8:mix well

Step 9:Heat the tava ,apply 1 tsp of oil on it and heat for 1 minute.

Step 10:Take 10 tbsps of flour and add to the oiled tava and spread the flour on it to form a circular shape.

Step 11:After one side is cooked , turn the dosa and add 1 tsp of oil to cook the other side.

Step 12:Cook till it turns golden brown.

Serve hot with chutneys / idli chilli powder / sambar

NOTE:
*Take all the ingredients in the above mentioned quantity only.
*Donot refridgerate immediately after grinding the flours as yeast formation takes about 3 hours.
*Immediately spread the flour on the tava,if you take long toime,it would stick to it.

Article Source: http://recipes-indian.com

About the Author: Mrs.Archana Ram is one of the most principal contributors to the recipe site www.recipes-indian.com/

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