required:uraddal-1 cup,idli rice or boiled rice-2 cups,sonamasoori rice-1 cup,methi seeds or fenugreek seeds-less than 1/4 th tsp,water-to grind,oil-to fry,salt-according to taste
method
wash and soak the dal in water along with methi seeds.in a seperate vessel soak the rice in water,after washing nicely.after 4-5 hours grind the dal in a wet grinder or mixie by adding water little by little until smooth but thick paste is formed.remove this to a vessel and grind the rice in the same jar by adding water again.wait until the texture will be slightly coarse.the consistency will be thin.mix both ground rice, dal paste,salt and leave to ferment for 5 hours or overnight.when its fermented the batter rises and bubbles are formed on the surface.this batter can be frozen without fermenting and whenever required it should be thawed and fermented overnight to use.this frozen batter has to be used within 15 days.
before preparing the dosa add salt and water as required to the batter.the batter should not be very thick or runny.heat the dosa pan and rub it all over with a small piece of onion.pour a ladle of this batter in the middle of the tawa and evenly spread the batter from inside to the outside in a quick circular motion.pour a tsp of oil around the dosa and also fewdrops in the middle for it to become crisp and wait for it become golden.
method
wash and soak the dal in water along with methi seeds.in a seperate vessel soak the rice in water,after washing nicely.after 4-5 hours grind the dal in a wet grinder or mixie by adding water little by little until smooth but thick paste is formed.remove this to a vessel and grind the rice in the same jar by adding water again.wait until the texture will be slightly coarse.the consistency will be thin.mix both ground rice, dal paste,salt and leave to ferment for 5 hours or overnight.when its fermented the batter rises and bubbles are formed on the surface.this batter can be frozen without fermenting and whenever required it should be thawed and fermented overnight to use.this frozen batter has to be used within 15 days.
before preparing the dosa add salt and water as required to the batter.the batter should not be very thick or runny.heat the dosa pan and rub it all over with a small piece of onion.pour a ladle of this batter in the middle of the tawa and evenly spread the batter from inside to the outside in a quick circular motion.pour a tsp of oil around the dosa and also fewdrops in the middle for it to become crisp and wait for it become golden.
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