How to make batter for dosa,( crisp) Help?????!
the one we get in the restaurant.
crispy & light.
thank you.
Answers: Its like when ever I tried making dosa, its not like
the one we get in the restaurant.
crispy & light.
thank you.
This site provides a video of how to make dosa and provides the recipes.
http://vahrehvah.com/popvideo.php?recipe...
And also has videos for other recipes.
1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding
Method
Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa-like grains should be felt in the batter. Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar.
Tips:-
The soaking time for the rice, etc. as well as the fermenting time for the batter are very important since underdone batter will not give the required body and crispness to the dosas.
Once you have mastered the basic recipe for dosa, the possibilities are umpteen. You can make fillings and chutneys of your choice and as per your palate, whether spicy or sweet or cheesy.
Even though all the preparations can be done way ahead of the meal time and kept in the fridge, the last stage, i.e. the spreading of the batter and roasting the dosa should be done as eaten to enjoy the crispness and crunchiness of this dish.
The sharper and thinner the front edge of the spatula, the easier and neater the lifting of the dosa.
Though parboiled rice can be replaced by plain rice if not available, some change in the texture of the end result is inevitable. However if you are not using parboiled rice, then increase the quantity of the plain rice against the dal by about 25 %.
The main time consumer is the process of grinding. If a handgrinder is being used then the time will be far more than that taken in an electric grinder or mixie. However the quality of that dosa from the handground batter will be far better than from the latter.
All dosas need not be thin and crisp. Some (eg. Poha dosa) are very soft and fluffy. While others like the plain may be thin and very crisp.
As a general rule heat the griddle well, spread dosa on high and allow to shallow fry on low.
Always use a flat based round serving spoon to pour and spread the dosa. Start from the centre and move outwards in a circular concentric motion till the outer edge is reached.
Dosas are traditionally folded in the form of brandy snaps with opposite ends overlapping. However igenius and interesting folding can be done with/without fillings. Like triangles, squares, or open.
*To make a crispy & light dosa, add a little of chana daal and moong dal daal .....soaked with rice and then ground .!!!
This is in addition to the urad daal that we normally use for dosa !!!
See that the tawa or pan is sufficiently hot & then spread the dosa in a ''thin ''' layer.
The thicker the layer, the dosa will be soft !!
PS : since u do make dosas, i'm not mentioning the details abt soaking & grinding and ingredients etc. !!!!
Put some rice in water at 10.30 PM. Let it soak till 06.00 AM. Add some "Jamal Gota" in that. Make a thin mixture of it in a mixer. Add some sugar. Drink it. Your DOSA will be visible after a few hours.
why do you want to waste time.
you get ready one in almost all the supermarkets.
Ingredients:
Rice 3 bowl
Udid dal 1 bowl
Toor dal 1/3 bowl
Fenugreek seeds 1 teaspoon
Sugar 1/2 teaspoon
Salt to taste
Wash rice, udid dal and toor dal thoroughly and keep them soaking separately with enough water for 4-6 hours. Put the fenugreek seeds for soaking along with rice. Then grind them separately, mix them together and keep the batter in a warm place (at about 30 degrees C.) for 8 hours. This is important as the fermentation of the batter takes place only in a warm place. After 8 hours the batter rises, becomes light weight, gives a peculiar smell and becomes acidic. To this then add sugar and salt to taste. This gives a good crispy and tempting light brown colour to the dosa. Perfect as per the restaurants!