How to make Dosa!
Ths blog is one of a kind I never thought I would ever post!
Well! times change and I change with it too... so now I can make a decent Dosa
I had couple of friends who asked me if I can write the recipe how to make the Dosa Batter....I for one learned it a year ago when I moved to Taipei as I had no choice but to make my own batter!
Here is the recipe!
A Dosa is a traditional bread or pancake made in south India.Though I think when I grew up I think its orgins are from the state of Tamil Nadu.
In its plainest form it is a thin, lacy, crunchy-chewy crepe.
It has many forms and variations and there are shops /restaurants which make just "DOSA"
My attempt here is to give you the basic recipe!
This is a perfect bread for people with food allergies to wheat or dairy products.
It is a high protiens diet too..
Ingredients for making a DOSA
1 cup urad dal (white lentils)
2 cups white rice- it has never been successful with brown rice.In most parts of the world it is also referred to as idli/dosa rice.
1 teaspoon salt
1 teaspoon Fenugreek
URAD DAL
The Dosa/Idli Rice used
Fenugreek
=====================================================================================
To make the batter:
Dosa batter is fermented.
That's where it gets its slightly sour flavor, as well as the texture that makes it hold together through many forms.
It takes 36hrs to make but it's very worth the wait!
First rinse the urad dal in a bowl of water until the water is clear.
Then put it in a steel or glass container, cover with about 2 inches of water,
and let it soak for at least 8 hours.
Do the same with the rice.
I typically put it say about 9 AM .
After 8 to 12 hours, use a measuring cup to transfer the urad dal to a blender. Add the fenugreek. I typically do it just before dinner.
Try to just add the urad dal and leave most of the water. After the urad dal has been transferred, then add enough water to cover it by one inch.
Blend on high for two minutes total. 30 seconds at a time.
Add 1 teaspoon salt to the last minute of blending.
Transfer to a large steel bowl with lid.
If you don't have one, use a cooking vessel with a lid.
Repeat with the rice, except blend for 2-3 minutes total,30 seconds at a time.
The blender I use!
After both urad dal and rice are blended, add them together in the large metal vessel and mix them together with a spoon.
Make sure the batter is not too thick or too thin. It should be about the consistency of thin pancake batter.
If it's too thick or too thin it will affect the fermentation process; it just won't froth up as much. Put a lid on the bowl but do not snap it down if it's that kind of lid.
Just set it on top in such a way as to keep critters out.
Now it needs to ferment.
If you live in a warm climate, you can simply set it on your countertop.
In cold places,turn on your oven light for a few hours and set the bowl in the oven.
Then turn it off after the oven is nice and warm.
The batter will need to ferment for atleast 12 hours.
No more than 24 hours or it will get spolied.
You can tell when it's properly fermented when you see that it has frothed up.
It will also smell sour.
Stir it and add about 1/2more teaspoon of salt. Now you are ready to cook with it!
Unused dosa batter will keep in the fridge for about 7 days.
Dosas (traditional crepes)
Heat a large flat nonstick Tava - a flat pan on medium heat for about 5 minutes.
While it's heating up, pour some healthy cooking oil into a small cup (like a teacup) and put a teaspoon in it. Set aside.
Get a ladle to use to make the dosas.
When the pan is hot enough, spread a little butter or any cooking oil.
Spread with ladle about 1/4 cup batter in a circle on the pan.
Quickly but very gently use the bottom of the ladle, starting in the center, press down slightly and make circles, working out to the edge of the dosa.
You want it to be practically paper-thin.
Gently turn with a flat spatula and let it cook for about 30 seconds on the other side (one side will be brownish and one side white).
Serving suggestions:
Dosas are traditionally eaten with thick curry - Sambhar.
They are torn off in pieces and then used to rinse in the curry between one piece of dosa so the hands won't get any curry on them.
Ths blog is one of a kind I never thought I would ever post!
Well! times change and I change with it too... so now I can make a decent Dosa
I had couple of friends who asked me if I can write the recipe how to make the Dosa Batter....I for one learned it a year ago when I moved to Taipei as I had no choice but to make my own batter!
Here is the recipe!
A Dosa is a traditional bread or pancake made in south India.Though I think when I grew up I think its orgins are from the state of Tamil Nadu.
In its plainest form it is a thin, lacy, crunchy-chewy crepe.
It has many forms and variations and there are shops /restaurants which make just "DOSA"
My attempt here is to give you the basic recipe!
This is a perfect bread for people with food allergies to wheat or dairy products.
It is a high protiens diet too..
Ingredients for making a DOSA
1 cup urad dal (white lentils)
2 cups white rice- it has never been successful with brown rice.In most parts of the world it is also referred to as idli/dosa rice.
1 teaspoon salt
1 teaspoon Fenugreek
URAD DAL
The Dosa/Idli Rice used
Fenugreek
=====================================================================================
To make the batter:
Dosa batter is fermented.
That's where it gets its slightly sour flavor, as well as the texture that makes it hold together through many forms.
It takes 36hrs to make but it's very worth the wait!
First rinse the urad dal in a bowl of water until the water is clear.
Then put it in a steel or glass container, cover with about 2 inches of water,
and let it soak for at least 8 hours.
Do the same with the rice.
I typically put it say about 9 AM .
After 8 to 12 hours, use a measuring cup to transfer the urad dal to a blender. Add the fenugreek. I typically do it just before dinner.
Try to just add the urad dal and leave most of the water. After the urad dal has been transferred, then add enough water to cover it by one inch.
Blend on high for two minutes total. 30 seconds at a time.
Add 1 teaspoon salt to the last minute of blending.
Transfer to a large steel bowl with lid.
If you don't have one, use a cooking vessel with a lid.
Repeat with the rice, except blend for 2-3 minutes total,30 seconds at a time.
The blender I use!
After both urad dal and rice are blended, add them together in the large metal vessel and mix them together with a spoon.
Make sure the batter is not too thick or too thin. It should be about the consistency of thin pancake batter.
If it's too thick or too thin it will affect the fermentation process; it just won't froth up as much. Put a lid on the bowl but do not snap it down if it's that kind of lid.
Just set it on top in such a way as to keep critters out.
Now it needs to ferment.
If you live in a warm climate, you can simply set it on your countertop.
In cold places,turn on your oven light for a few hours and set the bowl in the oven.
Then turn it off after the oven is nice and warm.
The batter will need to ferment for atleast 12 hours.
No more than 24 hours or it will get spolied.
You can tell when it's properly fermented when you see that it has frothed up.
It will also smell sour.
Stir it and add about 1/2more teaspoon of salt. Now you are ready to cook with it!
Unused dosa batter will keep in the fridge for about 7 days.
Dosas (traditional crepes)
Heat a large flat nonstick Tava - a flat pan on medium heat for about 5 minutes.
While it's heating up, pour some healthy cooking oil into a small cup (like a teacup) and put a teaspoon in it. Set aside.
Get a ladle to use to make the dosas.
When the pan is hot enough, spread a little butter or any cooking oil.
Spread with ladle about 1/4 cup batter in a circle on the pan.
Quickly but very gently use the bottom of the ladle, starting in the center, press down slightly and make circles, working out to the edge of the dosa.
You want it to be practically paper-thin.
Gently turn with a flat spatula and let it cook for about 30 seconds on the other side (one side will be brownish and one side white).
Serving suggestions:
Dosas are traditionally eaten with thick curry - Sambhar.
They are torn off in pieces and then used to rinse in the curry between one piece of dosa so the hands won't get any curry on them.
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