Sada Dosa With Chutney and Sambar
Ingredients
For The Dosa Batter
1 cup raw short-grained rice (chawal) / par-boiled rice (ukda chawal)
1/3 cup urad dal (split black lentils)
5 to 7 fenugreek (methi) seeds
salt to taste
Other Ingredients
1/4 tsp oil for greasing
4 tsp oil for cooking
For Serving
coconut chutney
green garlic chutney
sambhar
MethodFor the dosa batter (makes approx. 3 cups)
1. Clean, wash and soak the rice in enough water for atleast 3 to 4 hours.
2. Clean, wash and soak the urad dal and fenugreek seeds together in enough water for
atleast 3 to 4 hours.
3. Drain the rice, add a little water (approx. ¼ cup of water) and blend in a mixer to a smooth paste.
4. Drain the urad dal and fenugreek seeds, add a little water (approx. 1 tbsp of water) and blend
in a mixer to a smooth paste.
5. Combine the rice paste and urad dal paste, mix well and cover and allow it to ferment in a
warm place for atleast 6 to 8 hours.
6. Add ½ cup of water, salt and mix well.
7. Remove 1 cup of the prepared batter to make dosas and store the remaining batter in an
air- tight container in a deep-freezer.
Method1. Pour ¼th of the batter on the greased non- stick tava (griddle)(refer handy tip) and spread in a
circular motion to make a 225 mm. (9") thin dosa.
2. Smear 1 tsp of oil over it and cook till the dosa turns brown in colour and crisp.
3. Fold over to make a semi-circle or a roll.
4. Place the dosa on a plate and serve immediately with coconut chutney, green garlic
chutney and sambhar.
Handy tip:
1. Before making the dosas grease the non-stick tava with ¼ tsp of oil and wipe with a slice of onion or potato. Sprinkle a little water on it and wipe off using a piece of cloth.
2. Spread a portion of the batter to make a small sample dosa, cook it and discard.
3. This will ensure that the remaining dosas do not stick to the tava (griddle) and can be cooked
easily.
Ingredients
For The Dosa Batter
1 cup raw short-grained rice (chawal) / par-boiled rice (ukda chawal)
1/3 cup urad dal (split black lentils)
5 to 7 fenugreek (methi) seeds
salt to taste
Other Ingredients
1/4 tsp oil for greasing
4 tsp oil for cooking
For Serving
coconut chutney
green garlic chutney
sambhar
MethodFor the dosa batter (makes approx. 3 cups)
1. Clean, wash and soak the rice in enough water for atleast 3 to 4 hours.
2. Clean, wash and soak the urad dal and fenugreek seeds together in enough water for
atleast 3 to 4 hours.
3. Drain the rice, add a little water (approx. ¼ cup of water) and blend in a mixer to a smooth paste.
4. Drain the urad dal and fenugreek seeds, add a little water (approx. 1 tbsp of water) and blend
in a mixer to a smooth paste.
5. Combine the rice paste and urad dal paste, mix well and cover and allow it to ferment in a
warm place for atleast 6 to 8 hours.
6. Add ½ cup of water, salt and mix well.
7. Remove 1 cup of the prepared batter to make dosas and store the remaining batter in an
air- tight container in a deep-freezer.
Method1. Pour ¼th of the batter on the greased non- stick tava (griddle)(refer handy tip) and spread in a
circular motion to make a 225 mm. (9") thin dosa.
2. Smear 1 tsp of oil over it and cook till the dosa turns brown in colour and crisp.
3. Fold over to make a semi-circle or a roll.
4. Place the dosa on a plate and serve immediately with coconut chutney, green garlic
chutney and sambhar.
Handy tip:
1. Before making the dosas grease the non-stick tava with ¼ tsp of oil and wipe with a slice of onion or potato. Sprinkle a little water on it and wipe off using a piece of cloth.
2. Spread a portion of the batter to make a small sample dosa, cook it and discard.
3. This will ensure that the remaining dosas do not stick to the tava (griddle) and can be cooked
easily.
No comments:
Post a Comment