FRIENDS, ARE YOU AWARE OF DOSA, A THICK SOFT PANCAKE, OR A THIN CRISP CREPE?
Let me introduce you to this wonderful, delicious, and mouth-watering SUPER SOFT DOSA. recipe.
DOSA IS A THIN CREPE OR PANCAKE, ORIGINALLY FROM SOUTH INDIA BUT HAS SPREAD ALL OVER THE COUNTRY. PEOPLE HAVE EXPERIMENTED WITH ALL THE POSSIBLE COMBINATIONS OF RICE, LENTILS, MILLET ETC. (MORE THAN A HUNDRED VARIATIONS)
The main feature of almost all the Dosas are:
They are made using Basic Ingredients like Rice and Urad Dal. ( black gram whole without skin, or Split dal without skin)
.
The procedure is also similar.
- They need a few hours of soaking, to make them soft to grind.
- They need grinding.
- They need fermentation
.
DO YOU KNOW WHAT ALL INGREDIENTS ARE USED IN MAKING BASIC DOSA AND WHY?
- Along with Rice and Dal, nowadays many more combinations are done.
- Fenugreek seeds are added to give a good flavor and taste, this makes Dosa soft.
- Flattened rice or Poha is used to make Dosa fluffy by forming tunnels.
- Puffed Rice and Sago(sabudana) also do the same work.
- Chana dal or Tuar dal or even Moong dal is used to make Dosas Crisp
So, dear friends for making different varieties of Dosas you need to add different ingredients in different proportions, for making it either soft or crispy
Many other variations of Dosas are there.
- Apart from this, Milletes are used for making healthy Dosa.
- All Dals along with rice are used for protein-rich Dosa.
- Rawa in combination with other ingredients is used for making Dosa
- Plain Dosa is stuffed with potato sabzi and chutney to make MASALA DOSA.
NOTE: The link to the above Recipes, you can get in the description box ( Breakfast Specialties )
TODAY I WILL BE HAPPY TO INTRODUCE YOU TO A SUPER SOFT DOSA
Table of Contents
FOR MAKING BATTER THE INGREDIENTS ARE:-
1. Raw Rice-2 cups
2.Urad Gram(whole)-1/2 cup
3.Thin Poha(Beaten rice)-1 cup dry powdered
4.Methi(Fenugreek)seeds-1 Teaspoon
5. Table Salt- 1 Heaped Teaspoon
6.Water- 1 Big Glass(300ml)for grinding batter
7. Water for washing Rice, Dal, and Methi as required
Pre-Cooking instructions FOR SOFT DOSA
1. First of all wash Rice, Dal, and Methi seeds 3-4 times separately
2. Soak rice in one bowl
3. In another bowl, soak Dal and Methi together for about 4-5 hours. It swells and becomes soft to grind.
4. Grind Poha and make a fine powder in a mixer(dry)
5. Grind Rice, Dal, and Methi seeds separately using one glass of water to a fine paste.
Wow, very perfect fermentation!
- It takes 12 hours in cold weather and less during summer.
- Now mix a little more water to make a semi-thick (pouring consistency) Dosa batter.
- The batter is ready.
Making of Soft Dosa
1. Heat the Dosa pan.
2. when hot smear 1 Tablespoon of oil on it, with the help of a spoon or brush fully.
3. Reduce the flame and with a ladle(large deep spoon) put the Batter in the center of the pan.
4. Spread evenly thick Dosa.
5. Cover and cook for about 20 to 30 seconds.
6 Remove the lid, and add 1 teaspoon of oil to the Dosa. Turn upside down. (flip)
7. Wait for 15 to 20 seconds, turn once more and Dosa is READY.
SERVE THE DELICIOUS SUPER SOFT DOSA, HOT WITH GREEN CHUTNEY
NOTE; The times batter sticks to the pan and it is difficult to remove Dosa. At that time, take 1/2 cut piece of onion and smear it on a hot pan, you will see it becomes non-stick.
DO NOT FORGET TO SEE MY UPCOMING POST ABOUT 2 TYPES OF MINI DOSA FROM THE SAME BATTER. SEE YOU SOON.
Leave a Reply