Wednesday, October 7, 2009

Urid dal Dosa

 Dosa or dose is one of the Udupi dish and Udupi Masla Dosa is world wide famous now a days. Dosa is prepared using rice, urid dal fenugrik/methi seeds and little aval.
Dosa is a breakfast dish and you can have them as snack in the evening also. It is one of the healthy dish that we can eat them in the morning for breakfast.
There are different types of dosa now a days. With this dosa dough you can prepare plain crisp dosa, fluffy set dosa or Masala dosa and guli appa. The rice and urid has to be soaked for 2 to 3 hours and then ground with urid and methi seeds. It has to left to get naturally ferment at least for 6 to 8 hours. Then you can prepare soft dosas.

Lets see the recipe.

Ingredients :

Raw rice : 2 cups
Urood Daal : 1/2 cup
Fenugric Seeds : 1/4 Tea spoon
Beaten Rice : 2 to 3 Tablespoons
Salt : to taste
Oil : or butter to sprinkle on the top .

Method :

1. Soak rice, urid dal and fenugrik seeds together for 3 to 4 hours.
2. Wash and soak Avalakki/Beaten rice separately.
3. Grind it together little by little till paste and remove from the mixi jar.
4. Add salt and mix it well. Leave it for formentation.
5. Keep a dosa tava on the fire. Sprinkle oil and clean it nicely. Keep on medium heat.
6. Add a ladle of ready dough and spread it slowly.

7. Sprinkle oil on the top of dosa, cover and cook for a minute.
8. Remove the cover and turn the dosa slowly to the other side and cook for 10 seconds.
9.Now dosa is ready to serve.
10. Serve with any chutney you prepared.
11. Add little ghee or butter just before serving.
12.Repeat the same with remaining dough.

Note :

You can use grinder or mixit to grind it . Grinding in the grinder adds to the taste. If you are using mixi jar use very less water. You can add a tablespoon of toor dal while soaking. Adding boiled rice is optional. (I have added 1/2 cup of boiled rice). Dosa dough should be little thinner than idli dough. If it turns very thin add some maida and rava .
Time : 
Soaking : 4 hours + grinding : 15 to 20 minutes (grinder) + Fermentation : 6 to8 hours.
Preparation : 15 to 20 minutes.
Serves : 5 to 6 .

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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