Tuesday, October 17, 2017

International Cooking – Plain Dosa

April 6, 2007 by  
Filed under Monthly Articles

Interesting Facts
While in India this March, we found some foods really good.  One thing we really enjoyed was Dosa.  It was similar to a very thin pancake, served warm, and tender.  It was a large “cake” rolled up placed on a platter and actually served on banana leaves along with a variety of flavorful chutneys.  Sometimes Dosa was huge when brought to a table with several people.  Eaten with our fingers, we would break off a piece and dip it into one of the variety of chutneys that were served with the Dosa. 
Normally there were four little bowls of chutney — ginger chutney, coconut chutney, mango chutney, and some kind of warm soup-like dip.
 
Dosa comes plain or made with chilles and vegetables; we preferred it plain and enjoyed the ginger chutney best.  When it was freshly made, it was delicious!

(Plain) Dosa

  • 1 cup plain rice
  • 1 cup parboiled rice
  • 1/4 cup white urad 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  

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.

 

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