Topic started by Sudha (@ 203.116.61.131) on Wed Jul 10 01:55:33 .
All times in EST +10:30 for IST.

Hi,
I use 4:1 boiled ponni rice and urad dhal with 2 tsp of fenugreek seeds to make dosas. But i never ever got those crispy, soft, golden brown dosas as i used to have back home. Mine are Thick, plain white and very rough ones. Previously i used mixie to make the batter. Tot, that could be the reason. But now, am using table-top grinder to grind...still the same result!!!!. Is my ratio ok? i used to soak the rice and (urad dhal+fenugreek) seperately for 6 hrs. and let it ferment overnite. Am i doing anything wrong.

Responses:

• From: Mini (@ ac8b1f06.ipt.aol.com) on: Wed Jul 10 13:57:49
  
  Hi Sudha,
  This topic ahs been discussed a lot here. Please search in the old threads. You will get a lot of tips and tricks for crispy dosas.
  
  thanks
  
  
• From: Seetha (@ 12-251-128-52.client.attbi.com) on: Wed Jul 10 16:32:33
  
  Hi Sudha:
  
  Try this propotion:
  3 cups of ponni rice and 1/2 cup of raw rice and 1 cup urad dal with a tsp of methi seeds. Soak the rice and dal separately and grind them next day morning and mix the batter. Let it sit in a warm place for about 12 hours. The batter will be ready for use in the night
  
  
  
  
• From: Prabha (@ 1cust68.tnt2.damascus.md.da.uu.net) on: Wed Jul 10 19:45:23
  
  Hai sudha,
  
  Try this proportion,i'm sure u will get a good crispy dosa.
  
  2 cups of raw rice(riceland or ponni rice)
  3/4 cup of urad dal
  1 tsp of moong dal(pasi paruppu)
  1 tsp of methi seeds (vendhayam)
  1 tsp of thoor dal(thovaram paruppu)
  1 hand full of puffed rice(poha/arusi pori)
  
  soak everything other than puffed rice, overnight.
  Grind it together with puffed rice. Keep it overnight for fermentation and prepare crispy dosas.
  I'm sure u will get the color and crispness this time.
  All the best.
  
  
• From: sarah (@ phantom.pr.sun.com) on: Thu Jul 11 00:55:44
  
  Hi Prabha
  
  puffed rice means cooked white rice, is it?
  
  thanks
  Sarah
  
  
• From: Hemant (@ ppp-185-166.bng.vsnl.net.in) on: Thu Jul 11 01:19:44
  
  Hello Sarah,
  Puffed rice is PORI and Beaten rice is AVAL in Tamil or Poha in Hindi
  
  
• From: Sudha (@ 203.116.61.131) on: Thu Jul 11 07:32:54
  
  Thanks all for the suggestion. I'll try it out one by one....:)
  
  
• From: donna (@ roc.esm.rochester.edu) on: Thu Jul 11 09:14:05
  
  Hi!
  I find that they come out brown and crispy when I grease the pan with ghee or melt some butter in it. Make sure the pan is nice and hot, too.
  
  
• From: Shakira (@ cache5-1.ruh.isu.net.sa) on: Wed Sep 4 12:12:48
  
  Can any one tell me the receipie for "Prawn Briyani"?
  
  
• From: donna (@ pc45-3.lib.rochester.edu) on: Thu Sep 5 16:38:20
  
  Shakira-
  I just printed a good-sounding recipe for Prawn Biryani from the forum hub!
  
  Dosa mistake results in success!!!!
  By mistake, because I was very busy, I let my rice and dal soak for two days! This is in the northeast U.S. I ground them early in the morning and prepared my dosas that night for dinner - they were the best EVER.
  
  
• From: Shakira (@ cache5-1.ruh.isu.net.sa) on: Fri Sep 6 00:51:50
  
  Hi Donna,
  
  Thanks for your response. Can you please post the recipe for "Prawn Briyani"?
  
  
• From: donna (@ pc45-3.lib.rochester.edu) on: Fri Sep 6 08:34:29
  
  Shakira-
  I pulled out my printed copy last night but forgot to bring it wiht me this morning. I'll post the address tomorrow. The "subject" header is "Prawn Biryani Special"
  
  
• From: donna (@ 209.130.132.122) on: Sat Sep 7 10:24:18
  
  Shakira:
  
  http://www,forumhub.com/southfood/11748.12.35.50.html
  
  
• From: donna (@ 209.130.132.122) on: Sat Sep 7 10:24:29
  
  Shakira:
  
  http://www.forumhub.com/southfood/11748.12.35.50.html
  
  
• From: Shakira (@ cache5-1.ruh.isu.net.sa) on: Mon Sep 9 13:28:01
  
  Donna,
  
  Thank you for your prompt reply. I'll try this and give you the feedback.
  
  
  
• From: Andal Balu (@ user-11fa1gt.dsl.mindspring.com) on: Tue Sep 10 12:20:04
  
  Recipe for soft Idlies and crispy dosas - with Idli Rice
  Ingredients:
  parboiled rice (Puzhungalarisi) - five cups
  Urad dhal - 1 cup
  
  Procedure (quantities are approximate):
  Soak 1 cup of urad dhal in cold water for 1-2 hours. Remove the excess water and wash three times. Start the grinder with 1/3 cup of water and when the stones are rotating slowly add the urad. Grind the urad for approximately 20 minutes. Remove the dough. Soak 5 cups of Ponni Idli rice in water for at least 6 hours after washing it thoughly two to three times. Start the grinder with 2 cups of water and slowly add the soaked rice. Grind the rice for approximately 20 minutes using the water that was used for soaking the rice. Mix both the doughs and salt (approximately 3 1/5 table spoon). The dough consistency should be in such a way that it falls freely from your hand. Ferment the dough overnight (desired at 80 to 90 deg F - keeping the storage vessel in warm water may help during the winter). Steam idlies as usual - cooking time approximately 15 minutes. If you want dosa, add little water to the fermented dough.
  
  We have tried Ponni, Ravi and Ganesh brands. All the three brands work well but personally, we prefer Ganesh brand (available only in the west coast).
  
  For five cups rice you get about 80 idlies
  For more recipe variations visit -http://innoconcepts.com/recipes.htm
  
  
• From: O. Stiffle (@ dialup-57.11.221.203.acc03-apli-cai.comindico.com.au) on: Sat Oct 26 02:49:31
  
  Please could anybody tell me how to make puffed rice at home using ordinary home appliances eg. mcrowave or oven.
  
  Thanks,
  O. Stiffle.
  My. email address is ostiffle@austarnet.com.au
  
  
• From: Jaysee Lim (@ ) on: Mon Jun 23 01:15:38
  
  i would like to know how to make puffed rice at home using oven just like O. Stiffle do..can anyone pls enlightened me on this?
  
  
• From: santiago (@ 237stb33.codetel.net.do) on: Wed Apr 7 09:51:10
  
  i would like to know how to make puffed rice at home using oven just like O. Stiffle do..can anyone pls enlightened me on this?
  
  
• From: priya (@ ip68-2-44-173.ph.ph.cox.net) on: Sun Jun 6 03:45:02
  
  I mistakenly added excess salt while making idly batter! how to take t off.can anyone tell me how to adjust now.thanks
  
  
• From: Andal Balu (@ adsl-158-19-127.asm.bellsouth.net) on: Mon Jun 7 23:52:34 EDT 2004
  
  If you have added more salt to the sambar or rasam, you can slice a potato and put it in the sambar or rasam. Potato will absorb the excess salt and you can throw the potato out. I have not tried it for the dosa dough.
  You can try adding green chillies, onion, coriander leaves (chopped) and tomato (optional) and make it into oothappam.
  Other dish you can make is from the idlies. Make the idlies from the salty batter. Then crumble it like pittu. Season it with mustard, urad dhal, chana dhal, hing, curry leaves and then saute onion, red chillies.
  
  
• From: vidhya (@ dsl093-012-185.cle1.dsl.speakeasy.net) on: Wed Jun 16 13:48:38 EDT 2004
  
  Hi prabha and andal,
  
  Thanks a million, yes your recipe for dosa worked out for me now i'm able to make cripy dosas like before.
  
  
• From: tiya (@ cache-rr03.proxy.aol.com) on: Wed Jun 16 14:15:37 EDT 2004
  
  can someone help me with my batters?....every time i keep it to ferment a thick layer is formed on the top with cracks.i don't know why this is happening.So i have to remove that layer first.It doesnt change the taste though.It happens with all batters like dosa ,idli,vellaappam.Please help!
  
  
• From: napolims445 (@ user-0ccsr9j.cable.mindspring.com) on: Wed Jun 16 17:00:45 EDT 2004
  
  Prabha,
  Puffed rice is not poha.puffed rice is puri and poha is beaten rice/parched rice
  
  
• From: Andal Balu (@ user-11fa49f.dsl.mindspring.com) on: Fri Jun 18 13:34:21 EDT 2004
  
  If your batter has a thick layer on the top with cracks, it means that the dough is too thick. Next time add little bit more water when you mix the urad dough and the rice dough and you will not have the problem again. If the dough is too thick, the idli will not be soft.
  If you are using the idli rice, after you mix the two doughs, the batter should fall freely from your hand. As it ferments, the dough will thicken a bit and the idlis will come soft and nice.
  
  
• From: Vidya (@ pool-138-88-199-138.res.east.verizon.net) on: Sat Jun 26 01:08:40 EDT 2004
  
  Can some one tell me how to make MANOHARAMS? Mine always turns out to be very sticky. something to do with the jaggery I guess.
  
  Thanks,
  Vidya Ravi
  
  
• From: Mallepaddi (@ 63-86-39-204.res.evv.cable.sigecom.net) on: Thu Oct 14 18:54:55
  
  I am posting from Indiana, USA. I don't have a mixie to grind Dosa batter. So, I am using Urad dal Flour & Rice flour. I am unable to make crisp & tasty dosas. Can anyone give me the ratios & tips using flours?
  
  
• From: VM (@ a010-0719.cdr3.dial.mcleodusa.net) on: Sun Oct 17 01:33:59 EDT 2004
  
  Mallepadi,
  
  Please click on the link titled "Older Topics" on the top-right of this page and see thread titled "More (easy) Dosa/Idli". (http://www.forumhub.com/southfood/6288.18.02.42.html) It's a bit lengthy - oh, and ignore the posts in poor taste. The admin. have yet to address that problem. They couldn't be bothered to do anything about it.
  
  

Want to post a response?