dosa ?
Topic started by Gayathri suresh (@ 1cust65.tnt2.mercerville.nj.da.uu.net) on Tue Jul 17 15:35:45 .
All times in EST +10:30 for IST.
hi all,
This is gayathri here. please do help me to make a perfect dosa. yes ! i know the proportion. I tried many times. My dosa was whitish in color(may be ,it lacks HEMOGLOBIN . ha ha ha ! ) hey, friends ,please help me. Some advice me to add both par-boiled and long -grain rice equally and then little urid da(2 :1 is the proportion i know )
And, the most important thing is, i m in u.s.a. So, people advice me to add more amount of rice and reduce the amount of urid dal. Im so confused. Please do advice me for a brown and perfect dosa.
Thanx,
Take care.
Gaya3.
Responses:
- Old responses
- From: Andal Balu (@ adsl-158-19-127.asm.bellsouth.net)
on: Sat Jun 12 00:10:33 EDT 2004
If the dosa batter is too watery, I add a little bit of rava (sooji) to the dough and it thickens the dough and also makes the dosa crispier. It takes about 10-15 minutes for the rava to saok in and the batter to thicken.
- From: Andal Balu (@ adsl-158-19-127.asm.bellsouth.net)
on: Sat Jun 12 00:12:53 EDT 2004
You can make the dosa and idli from the same batter.
I wanted to write the whole recipe but I am getting the message that it is too long. So I am giving the link - http://innoconcepts.com/recipes.htm#Recipe%20for%20Idlies-uncle%20ben%20rice
- From: Andal Balu (@ adsl-158-19-127.asm.bellsouth.net)
on: Sat Jun 12 00:15:04 EDT 2004
Regarding the question about the mixie and the grinder, the grinder is definitely better. For example, if you grind 1 cup of urad in the mixie, you get 2 to 2.5 cups of urad dough. If you grind the same 1 cup urad in the Ultra grinder you get 6 cups of urad dough.
- From: Bangalore Dosa (@ 212.72.14.57)
on: Sat Jun 12 09:24:37 EDT 2004
Soak a heaped tablespoon of channa dhal to the rice and grind together. This gives a nice golden colour to the dosas. Just like the dosas in MTR.
- From: BS (@ c-67-162-137-45.client.comcast.net)
on: Tue Jun 15 11:51:47 EDT 2004
Hi,
Check out my detailed posting at
http://www.forumhub.com/southfood/25436.22.08.49.html
- From: vidya (@ b62-248-133-45.elisa-laajakaista.fi)
on: Tue Jun 15 14:37:57 EDT 2004
Hi,
I failed to make dosa many a times.. but now-a-days dosa turn out to be good.
The ingredients are..
Raw rice 4 cups
Urad dal 1 cup
toor dal 1tbsp (this gives color to the dosa)
methi seeds 1tsp or even less
Soak all the above together for about 7-8hours
One hour before grinding add 1tbsp of rice flakes (aval)
Grind together by adding 1tsp of salt and 1tsp of sugar.
Leave it overnight in a warm place.
& make the dosa..!!
Hope this helps..
Vidya.
- From: kirti shah (@ cache-loh-aa04.proxy.aol.com)
on: Mon Sep 13 12:27:43
hi,
i am mrs shah from london.we have unit for frozen sncks.my chef is shri lankan.
for best dosa take 1 cup udad dal and 6 cup rice flour ,if your rice flour good your dosa will be nice and crispy.use same cup for dal and rice flour.mix well .dont put any salt at this stage.keep close . next day u will see dough getting ferment.add salt. u can use this batter for 2/3 days.try.happy cooking and ahppy eating.....
tell me how it works.........
- From: VM (@ a010-0716.cdr3.dial.mcleodusa.net)
on: Wed Sep 22 08:19:42 EDT 2004
WOW! This is an amazing site! Such a wealth of tummy yummy tidbits! I stumbled in here while doing searches for the perfect dosa. I enjoy all kinds of Indian tiffin.
I've been experimenting with dosas for a long time. I live in the US (my home the past 14 yrs.) and am a bachelor. What that translates into is, a quest for the easiest and fastest way to make these lovely crepes. I'd love to be critiqued by the experts here. It may seem a bit involved and tedious, but is actually quite easy. Plus, I take dosas very seriously :-D.
Here's my contribution;
- From: VM (@ a010-0716.cdr3.dial.mcleodusa.net)
on: Wed Sep 22 08:20:23 EDT 2004
Sift separately; one part urad flour to three parts rice flour (no time or facilities to grind and such - it works out fine). 3:11/2 ratio works best for dosa and idli combo.
(Assuming 3 cups rice flour to 1 cup urad flour, which yields 12 - 15 crepes (about 10 in. in diameter), or 7 dosas and 6 muffin sized idlis)
To each portion of sifted flours, slowly add warm water (do not use hot water!! It turns into starch - since we're using flour here) and (separately) beat to batter consistency using a whisk. Then combine the two batters and mix again with a hand blender. (I found the more air bubbles you create, the better it ferments). The batter must not be completely watery, but slightly thick.
Add 1/4 teaspoon yeast and set aside to ferment at room temperature. In the winter this may take as long as 12 - 15 hours, otherwise it's set in about 8 hours. The level of batter should rise and smell a little sour.
- From: VM (@ a010-0716.cdr3.dial.mcleodusa.net)
on: Wed Sep 22 08:21:56 EDT 2004
After fermentation, add 2 t. salt, 1/2 t. fenugreek (methi) powder, 1/4 c. all purpose flour (maida - acts as a binder so that dosas don't fall apart), 1/4 t. baking soda and a pinch of asafetida (kayam/hing). Combine and whisk well.
I use a cast iron skillet to fry the dosas but any non stick pan will work, as long its well heated, but not smoking hot (med-high). Season the surface by dry roasting some salt, discard the salt, then rub the flat part of a halved onion on the surface of the pan. (Bear with me - it works!) Finally, pour some oil (Canola or veggie oil works fine), let it heat up for a while, then lightly mop it all up with a cheese cloth or paper towel. Your "tava" is now ready! (Don't discard the cheese cloth just yet!)
- From: VM (@ a010-0716.cdr3.dial.mcleodusa.net)
on: Wed Sep 22 08:22:37 EDT 2004
Using an oil spray can is best (unflavored). Spray the surface lightly, and then pour a ladle full of the batter from above, and slowly spread the batter into wider circumference using a rotating motion. The thinner the crepe, the crispier it gets, but I like it soft and a little thick, only slightly crispy. Spray the top of the pancake as well, and then dot the edges with gingelly (sesame) oil. (Gingelly oil is too strong for me to cook with, gives me heartburn). You can lightly lift the edges almost immediately with a rubber spatula, but don't flip the pancake just yet. Let it sit for a few minutes; when the edges appear crisp, then you can flip the crepe over. The top surface should be golden brown, but not burnt. The bottom surface doesn't cook as well, but that's ok.
- From: VM (@ a010-0716.cdr3.dial.mcleodusa.net)
on: Wed Sep 22 08:24:53 EDT 2004
After each dosa is done, wipe the "tava" with the "seasoned" cheese cloth from above. You can also use the onion from time to time (it gives the dosas a shiny gloss and a unique flavor).
Repeat until done. You can refrigerate extra batter up to three days. Just portion it out and bring to room temperature 1/2 hour before re-use. Enjoy!
(I also make a mean chicken curry!)
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