Dosa

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GoldenSecretRecipes has completed one year in the blog world. It has been a great journey thus far and I would like to thank all of you for supporting me, visiting my blog and trying out ‘Golden Secret’ recipes 🙂 I was thinking hard as to, what should be my post on this occasion and what ‘new’ idea can I implement this year.

Some of you might think its crazy or boring if I tell you that we used to have dosa for breakfast almost all days of the week. On an average, I can say for sure that we had dosa 5 days a week 😛 As much as it sounds ‘boring’, I have to admit that we never got bored of eating dosas. Because my mom’s dosas are simply the best!!! Everyday she would make these amazing dosas with a little bit of ghee. They would be so thin and crisp, that I could eat 4-5 of these Ghee roast easily ;-). An year ago, I published this blog on my parents anniversary and it was a small token of my love for them. So I thought I should post Dosa recipe ‘coz probably Dosa is still an integral part of their everyday life 🙂

Regarding the new idea that I have come up with – I have decided to include some short video clips for some of the key cooking processes. Some of my friends asked me to do this ‘coz they thought they would find it useful. With my limited resources, I consider this a humble beginning 😛

Now coming to the recipe.. As easy as it is for those who know how to make perfect dosas, I feel it is as difficult for those who don’t know the art of making it. I am saying from my own experience. Though I had dosa almost everyday of my life, I was pathetic at making one, in the beginning 😦 But I am glad that I had few failed attempts, ‘coz that gives me a better insight on ‘what not to do’ or ‘what could go wrong’ while making dosas :-D. I am going to include some tips which will be helpful to arrive to that perfect Dosa batter/Dosa recipe of yours 🙂

TIPS:-
-If your dosa comes out too brittle or dry, probably it is because of Urad dal. It is important that you use good and whole urad dal. I made dosa batter so many times and it would never come good. I tried all possible proportions. But finally when I changed the urad dal, I got the perfect dosa batter!! Also, check the batter consistency. If your batter is too thick, even then the dosa will not come good.
– If your dosa batter is not fermenting well, then try adding fenugreek seeds. Fenugreek seeds help in the fermentation of the batter and also gives a nice brown color and texture to the dosa. Also use your hands to mix the batter well. Body temperature helps the fermentation process.
– If your batter isn’t fermenting when you keep it overnight, then place the batter inside the conventional oven with the oven light on. Keep the batter uncovered so that it gets the heat from the light. This will help the batter to rise.
– When you make thin dosas, it is important that the dosa is crisp yet have that right amount of softness. The ratio of rice is what determines that factor. If you use only raw rice, your dosa can get too crisp/ dry. The parboiled rice adds softness to dosa.
– If you are not getting crispiness in your dosa, then it is probably because of too much parboiled rice. In that case, decrease the proportion of parboiled rice and increase the amount of raw rice.
– Using non-stick griddle helps if you are new to dosa making process. As you make dosas a few times, you will get the speed needed to spread the batter evenly to get thin dosas! Your griddle should be hot before you pour the batter to it. If you drizzle few droplets of water, it should sizzle away immediately. The pan/griddle shouldn’t to overheated also. If yours is not a non-stick pan, you can pour a handful of water to the griddle and cool it down. But if you do the same to your non-stick griddle, it will spoil your griddle(the non-stick coating will come off in a short period).
– If your batter is sticking together or forming lumps when you try to spread it, it is due to the pan. Either your pan needs to be greased well or it shouldn’t be! Strangely, I could get rid of this problem by NOT greasing the griddle before pouring the batter. My non-stick griddle is new and so if I grease it with oil, my batter would form lumps and stick together when I try to spread it.
– If you are find it difficult to take out the dosa from the pan once its ready or in other words, if your dosa is getting stuck to the pan, one way you can avoid it, is by rubbing some raw onion to the pan before pouring the batter. This gives a non-sticky effect to the pan!

Hope you find the tips useful. Also watch this 2-minute video guide for making thin, crisp and PERFECT dosa 🙂 Enjoy!

INGREDIENTS:

Measurement of the cup used, 1 cup = 120 ml

Whole Urad Dal – 1 cup
Raw Rice – 2.5 cups
Parboiled Rice – 1.5 cups
Fenugreek seeds – 1/4 tsp
Salt – to taste(apprx. 1/2 tsp)
Oil/Ghee – as required

METHOD:

1. Soak rice and urad dal for 4-5 hours in separate bowls. Put fenugreek seeds also along with urad dal.
2. In a wet grinder, mixie or blender grind urad dal into a smooth paste using very little water. Use the same water in which you soaked urad dal.
3. Grind rice also into a fine paste. The batter should be very smooth, it should not have grains.
4. Mix ground urad dal batter and rice batter well.
5. Keep the batter in a warm place overnight(or 8-10 hours) for fermenting.
6. Once the batter rises, add salt to the batter.
7. Heat a flat skillet/non-stick dosa pan. Lightly grease the pan with oil.
8. Pour a ladle of batter onto the center of the pan. Using the ladle, spread the batter in a circular motion spreading it from the center to the sides of the pan.
9. Let dosa cook in medium high flame for about a minute(or lesser). When it starts to turn light brown, pour few drops of oil or ghee.
10. After few seconds, the edges of the dosa will start to come off from the pan(if using a non-stick pan). When the dosa turns brown, fold it over in half or roll it and serve immediately(for the best taste).

Serve this crispy dosa with sambar, coconut chutney or ulli chammandi 🙂

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9 thoughts on “Dosa

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