Indian Recipes
The very best collection of the exquisite Indian Recipes.
Today's Recipe - Dosa
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Recipe: Ingredients:
3 cups rice,
water,
1 cup Urad Dal,
2 tspns Methi Seeds soaked together with the Urud Dhal - overnight -
DIRECTIONS:
Grind the Rice till
smooth. Grind the Dal separately, with water that barely covers it to a
smooth fluffy paste. Remove the Dhal – The Batter should be very thick. Mix
the Rice and Dal pastes together, with 1/2 tsp salt. Keep covered & let
it ferment for at least 5 to 8 hrs or overnight.
Grease a griddle with plain sesame oil or use veg. oil. The heat should
be medium or slightly higher. Use a metal ladle, pour one ladleful of batter
on to the griddle & with quick, even and gentle strokes, spread the batter
out with the ladle as if you are drawing concentric circles on the batter.
Drizzle oil around edges, and on top. Leave it to cook/fry to a nice golden
brown, once the underneath is cooked, turn it over, and let the other side
cook.
This can be served with Iddly Mulagai Podi & Oil or Ghee, Coconut chutney/Onion , Chutney, & Sambar.
Make a filling – (Masala) as follows:
1. Take 2 large boiled potatoes, peel and mash coarsely. 2. Thinly slice
one large red onion, 3 or 4 green chillies. 3. Grate a 1" piece of ginger.
5. Take a sprig of curry leaves and chop them coarsely. 6. Oil, 7. 1 tspn.
Each Channa Dhal, Urud Dhal, ¼ tspn Jeera (Cumin) seeds; 8. ½ tsp Mustard
seeds. 9. Chopped Coriander Leaves; 10. Salt to taste. A pinch of Asafetida
Powder; Turmeric Pwd – ½ level tsp.
2. Heat Oil, fry the sliced Onions with a little Salt for a while till
Onions are pink in color (transparent). Add the Green Chillies, Ginger,
Curry leaves, Channa & Urud Dhal & continue to fry till dhals are brown.
Now add the Mustard Seeds & Jeera Seeds & fry till they crackle, add Asafetida
powder, Turmeric pwd & fry, add the Potatoes, check the Salt – add if desired.
Mix nicely till the potatoes are blended into the masala. Remove from heat
and garnish with chopped Coriander leaves (cilantro).
PN: When making the dosai, spread the batter out as mentioned earlier, allow to cook then turn & cook as mentioned earlier, turn the heat down, place the cooled filling in the center, fold both sides over lapping each other to form a cylindrical shape, remove from heat & serve. Or else, place the filling in the center, and fold from three sides, forming a triangle, overlapping and covering the filling. Cook as above. Green Peas could be par boiled & added to the Masala for color & flavor
3. IF YOU HAVE LEFT OVER BATTER & REALLY FERMENTED, MAKE "OOTHAPPAM":
For this you will have to finely chop some onions, green chillies, ginger
and cilantro really well, mix & keep aside with a little salt. Soon as you
spread out the Dosas, sprinkle the chopped stuff on top. Drizzle oil around
the edges & on top leave to cook then flip it over carefully when the bottom
is cooked, and cook the other side. Serve with coconut chutney/onion chutney/sambar/Iddly
mulagai podi etc., 4. If you are into a health-diet, do not drizzle oil
over and around Dosa/oothappam. Just grease the griddle lightly with a paper
towel; in this case, cook just one side of the dosai on the greased surface,
covering the dosai to let the steam cook the top.