More (easy) Dosa/Idli
Topic started by VM (@ a010-0697.cdr3.dial.mcleodusa.net) on Thu Sep 23 18:02:42 EDT 2004.
All times in EST +10:30 for IST.
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;
Responses:
- From: VM (@ a010-0697.cdr3.dial.mcleodusa.net)
on: Thu Sep 23 18:09:03 EDT 2004
(Updated from a previous post titled dosa ?)
Sift separately; one part urad flour to three parts rice flour (no time or facilities to grind and such - it works out fine). 3:1 1/2 ratio works best for dosa and idli combo.
(Assuming 3 cups rice flour to 1 1/2 cup urad flour, which yields 12 - 15 crepes (about 9 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.
- From: VM (@ a010-0697.cdr3.dial.mcleodusa.net)
on: Thu Sep 23 18:11:12 EDT 2004
Add 1 1/4 teaspoon yeast and 2 teaspoon salt, set aside to ferment at room temperature. (both salt & yeast work well together as agents for fermentation). 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.
After fermentation, add 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.
- From: VM (@ a010-0697.cdr3.dial.mcleodusa.net)
on: Thu Sep 23 18:12:26 EDT 2004
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 (about 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 (@ a010-0697.cdr3.dial.mcleodusa.net)
on: Thu Sep 23 18:15:24 EDT 2004
Using an (unflavored/regular) oil spray can is convenient. 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 circular 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 short a while; 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 (which is now on top after flipping) doesn't cook as well, but that's ok.
- From: VM (@ a010-0697.cdr3.dial.mcleodusa.net)
on: Thu Sep 23 18:16:36 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 fairly good chicken curry!)
- From: VM (@ a010-0706.cdr3.dial.mcleodusa.net)
on: Sat Sep 25 17:13:23 EDT 2004
The above six postings are in sequential order, top to bottom. It had to be split due to space restrictions.
- From: suemani (@ ool-18ba9d80.dyn.optonline.net)
on: Wed Sep 29 11:39:05 EDT 2004
VM
that was nice of you to take the time to post a new way to make dosas wondering about idilies.
in fact i am going to try it out .
thanks for a new info.
suemani
- From: VM (@ a010-0702.cdr3.dial.mcleodusa.net)
on: Wed Sep 29 19:31:02 EDT 2004
Suemani, you're more than welcome. There may be better (easy) methods available, but this is the best I've discovered, through many, many trial and errors. Perhaps the experts in this forum can comment.
For idlis, note that the 3:1 1/2 ratio works best (rice flour to urad flour). Also, after fermentation, adding the fenugreek (methi) powder, all purpose flour (maida), baking soda and asafetida (kayam/hing) is optional, actually better if ommitted all together. Makes the idlis fluffier.
Hope it turns out well!!
- From: Hemant Trivedi (@ 4.28.83.143)
on: Wed Sep 29 23:06:51 EDT 2004
I had sex with several Malayalee girls. They have great body. And not afraid to suck c-ock like Mallu girls. But best girls are Punjabi. Legs are amazing.
- From: Hemant Trivedi (@ 4.28.83.143)
on: Wed Sep 29 23:06:58 EDT 2004
I had sex with several Malayalee girls. They have great body. And not afraid to suck c-ock like Mallu girls. But best girls are Punjabi. Legs are amazing.
- From: Hemant Trivedi (@ 4.28.83.143)
on: Wed Sep 29 23:07:06 EDT 2004
I had sex with several Malayalee girls. They have great body. And not afraid to suck c-ock like Mallu girls. But best girls are Punjabi. Legs are amazing.
- From: Hemant Trivedi (@ 4.28.83.143)
on: Wed Sep 29 23:07:15 EDT 2004
I had sex with several Malayalee girls. They have great body. And not afraid to suck c-ock like Mallu girls. But best girls are Punjabi. Legs are amazing.
- From: VM (@ a010-0706.cdr3.dial.mcleodusa.net)
on: Tue Oct 5 00:22:45 EDT 2004
I complained to the admin. several times about the vile postings above, and I was told to mind **my** language if I wanted to be respected.
Go figure.
Has anyone else complained about how the Food Forum is turning into a pornographic blog?
- From: Hemant Trivedi (@ 203-195-212-199.now-india.net.in)
on: Tue Oct 5 01:05:47 EDT 2004
Hello VM,
This is the real Hemant Trivedi .
A complaint to Cyber crime squad has been made in California from where this imposter is posting filthy messages in my name.
Mostly they have initiated action and the culprit, a known offender will be cornered in a short while.
Please make a note of my IP address which is from India.
So rest easy and continue posting your recipe without fear.
Happy cooking.
- From: VM (@ a010-0709.cdr3.dial.mcleodusa.net)
on: Tue Oct 5 02:29:55 EDT 2004
I deduced there was a ghost involved in the vile postings, cowards usually take that route. Your IP clarification concurs with my opinion.
Cheers Hemant!
PS What are your thoughts on the recipe? An expert like yourself would surely shun short cuts, but am curious nonetheless. What are the drawbacks using processed flour in place of rice and dhal?
- From: Hemant Trivedi (@ 203-195-212-199.now-india.net.in)
on: Tue Oct 5 06:22:46 EDT 2004
Hello VM,
In any dish , especiallysouth Indian foodlike Idly/Dosai etc or in Dhokla or Idadas, the real taste of it lies in enzymes released during fermentation.
Proteins are partly digested during the process by yeast/bacteria. This is not possible in processed flour /short-cut method.
The food prepared in this manner lackes in taste and that feel that comes with or is associated with the real thing.
Hope u get it.
- From: subha (@ c-67-164-133-229.client.comcast.net)
on: Tue Oct 5 09:24:59 EDT 2004
Hi VM, Actually I wanted to thank you with all my heart for such a wonderful idea for making idli and dosa. I tried it and could not express my heartfelt thanks to you because of such stupid postings above. Anyway please continue this good work and keep posting such useful info. I am sure that all those who tried it are really blessing you whether they express or not. Think this is a boom for office goers.
Regards
- From: VM (@ a010-0716.cdr3.dial.mcleodusa.net)
on: Wed Oct 6 18:09:24 EDT 2004
Thank you for the kind words and feedback.
I don’t think the administrators are going to do anything about the vile postings above, and elsewhere in this forum. Which is sad because they are compromising the integrity of this forum by continuing to allow these postings, and sending a message out to irresponsible people that they can post anything they want.
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