Perfect dosa proportion
Topic started by Bina (@ bzq-224-231.lns.bezeqint.net) on Wed Dec 26 15:56:54 .
All times in EST +10:30 for IST.
When I take 3:1 (Rice:Urad dal) +1tsp methi seeds + 1small onion for Dosa batter, Dosas come out whitish in colour though they taste OK.And also I make them on Iron tawa, they are sort of dry looking though I do sprinkle about a spoonful of oil. What can I do to get that typical golden shiny dosas ? Where I am going wrong ?
Responses:
- Old responses
- From: Seetha (@ ppp-68-251-58-187.dsl.chcgil.ameritech.net)
on: Sat May 15 23:18:57
Andal:
Can u reply to my question please? tnks in advance!!
- From: Andal Balu (@ adsl-156-91-50.asm.bellsouth.net)
on: Sun May 16 18:38:17 EDT 2004
Seetha,
If you are using a grinder like Ultra grinder, it takes only 20 minutes to grind the urad. The grinding time for the rice varies from 15 to 20 minutes depending upon how you want the dough to be. We people from Madurai area, grind the rice very fine for idli and use the same dough for dosa the following day. Chennai people grind the rice to a coarse paste for idlies and to a fine paste for the dosa.
If the grinder takes longer than 20 minutes to grind one batch of urad or rice there may be some problem with the grinder.
- From: Seetha (@ ppp-68-251-58-187.dsl.chcgil.ameritech.net)
on: Mon May 17 11:42:35 EDT 2004
Tnks Andal!!
Yes i hv an ultra grinder. Does it mean 1 cup of urad dal and 5 cups of rice will take 20 mts each to grind. Pls confrm.
- From: Andal Balu (@ adsl-3-171-79.aep.bellsouth.net)
on: Fri May 21 00:42:42 EDT 2004
Seetha, You have to grind rice and urad in separate batches and each batch takes about 20 minutes each. Unlike the blender, when you use a grinder, you do not have to be right next to it all the time. Add the required water first, then switch on the machine and then add rice or dhal. Once in 5 minutes, check and see if the stones are rotating smoothly and if there is enough water.
- From: Narendra (@ c211-28-213-178.eburwd1.vic.optusnet.com.au)
on: Sun May 23 22:51:43 EDT 2004
Hi All
I have something to add to Make golden Dosai.
Use Ponni rice,or any raw rice , rice 3cups, Urad dal 1cup, Methi seeds 1 teaspoon soak in water overnight, gind to just fine paste, add 1 tablespoon suger and 1 teaspoon dried yest, mix well leave for 3 hours, add salt to taste if batter is thick add warm water to make pouring consistancy. Heat non sticking pan, wipe the pan with half cut round onion with 5 drops of oil, pan should not be very hot or very oily, pour batter in the center and spread around in cricle with small kathori, sprinkle oil, as soon as dosai apper to be golden, take it out. Enjoy the dosai just like restaurant.you can make potato masala and sambar.
- From: Narendra (@ c211-28-213-178.eburwd1.vic.optusnet.com.au)
on: Sun May 23 22:51:53 EDT 2004
Hi All
I have something to add to Make golden Dosai.
Use Ponni rice,or any raw rice , rice 3cups, Urad dal 1cup, Methi seeds 1 teaspoon soak in water overnight, gind to just fine paste, add 1 tablespoon suger and 1 teaspoon dried yest, mix well leave for 3 hours, add salt to taste if batter is thick add warm water to make pouring consistancy. Heat non sticking pan, wipe the pan with half cut round onion with 5 drops of oil, pan should not be very hot or very oily, pour batter in the center and spread around in cricle with small kathori, sprinkle oil, as soon as dosai apper to be golden, take it out. Enjoy the dosai just like restaurant.you can make potato masala and sambar.
- From: Padma (@ cache1-popl.server.ntli.net)
on: Fri May 28 15:49:09 EDT 2004
hey all you dosa makers, my head went spinning with all the crazy concoctions.Here is the complete explanation.Only use boiled rice and not raw or basmati please for God's sake!! The proportion is 5 & half rice & 1 urad dal broken, and not whole ok? I repeat 5.5: 1. Soak rice for 6 hrs and urad dal with methi seeds only for 2 hrs. If you soak longer, the dal wont double up frothy. Grind both rice and dal separately till very smooth, usually rice takes half an hr & dal takes 45 minutes to grind to perfection. Ferment with salt for 12 hrs (18 hrs for chilled weather) and lo, your perfect batter for both idlis and dosas. Yes same batter can be used for both idlis & dosas,if ground very smooth. This recipe is for wet grinders and not for mixie users. For mixie, dal has to be increased to half of rice. Whatever it is, only parboiled rice please!!!
- From: bea (@ user66.net511.nj.sprint-hsd.net)
on: Tue Jun 1 19:04:42 EDT 2004
hi,
I bought an ultra grinder 3yrs back and use it to grind the urad dhal only. If use it to grind rice the rice becomes pasty and sticks really hard to the cones. If I add water to remove this then the dough becomes very thin and watery.
what am i doing wrong?
right now i am only using idli rava and making the idlis. If anyone has the correct proportions fot the ultra (idli and dosa) and the solution to my problem above, I would really appreciate it.
Thanks
- From: Andal Balu (@ adsl-158-19-127.asm.bellsouth.net)
on: Tue Jun 8 00:26:14 EDT 2004
I think you are using the Uncle Ben's or the basmati or jasmine rice for making the idli dough. Use only idli rice or the regular long grain rice.
First you grind the urad and then grind the rice. Once you remove the rice batter, you add a cup of water and switch on the machine for two minutes and this will clean all the rice sticking to the stones.
When you grind rice or dhal add 1/3 cup of water for each cup of the rice or dhal you are soaking and that way you can use the water to clean the roller stone and add it to the dough.
Another thing is when you use the idli rice, the batter has to be watery and as it ferments, it will get thicker and the right consistency for the idlies.
- From: Archana (@ )
on: Tue Jun 22 19:29:50
How do u make the big dosas that people buy in VGP golden beach?
- From: ? (@ nl-cae.01.adam.psi.com)
on: Tue Jun 22 19:34:51 EDT 2004
?
- From: UK gurl (@ nl-cae.01.adam.psi.com)
on: Tue Jun 22 19:35:57 EDT 2004
They give big dosas in VGP?
- From: Siva (@ blue.dregis.com)
on: Wed Jun 23 06:05:55 EDT 2004
Hi Padma,
What difference it make between a mixie and a wet grinder to change the quantity of urid dal. You told for wet grinder it should be 5.5:1 and for mixie it should be 2:1. could you please explain.
Thanks
Siva
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