Dosai / Dosa (Rice Crape)

Preparation : 1 Day
Cooking : 20~30 mins

One of the all adore dish “DOSAI”. Also famously called Dosa all over the world.

Ingredients

4 cup rice

1 cup Lentel (white Urad Dal)

1 tea spoon fenugreek seeds

Salt 2 table spoons

water 1~2 cups

Oil



Though it may seem difficult to make dosai.. your teacher Aathirai will show you how to make it very easily

Pre-preparation
Soak the rice and fenu greek seeds. Make sure to add enough water that all rice can submerge. Wait for about 6~8 hours until almost all water is suckled by the rice.
Soak the Lentel (Dal) for about 15~20 minutes.If you soak for longer quantity of paste will be lesser
(using a Grinder/Blender)

Grind the rice for 25 minutes until it is a smooth paste slowly add 1/2 cup of water in batches from time to time till the paste becomes very smooth. (blow gently on the rice paste if it moves then it is almost ready)

Add the lentel to the grinder (try not adding water) and allow to grind for another 15 minutes. When the paste is ready add salt and mix it
(using a Food processor/Mixer)

Put the rice into the mixer with 1/2 cup water grind for 5~6 minutes until it is a smooth paste (Mixers cannot achieve the same stmoothness as that of the grinder. ) Pour the rice paste into spearate bowl.

Now grind the dal. The dal needs to be ground while slowly adding more water in 1.5 minute intervals. When grounded, the dal fluffs up, continue grinding for 5 minutes.(The dal should double in quantity after grinding, while the quantity of rice would have remained unchanged.)

Now mix both the pastes together inside the mixer, add the salt and grind for another 3 minutes so that the pastes mix well with eachother

Pour the paste in a larger vessel and leave it for about 8 hours in a warm place

DO NOT place the paste in cold place – that will spoil the duogh formation and Dosa’s taste in trun will be spoiled

DO NOT choose a small vessel – once fermetation starts the volume occupied by the paste increases, hence the paste may overflow out of the vessel

Cooking

Add 1/3~1/2 cup of water to the paste so it becomes thin enough to flow smoothly. Use a flat non-stick pan. Heat pan add few drops of water, once water fully evoporates the pan is ready for making dosai.
Take a deep ladle full of dough and drop the dough in the middle of the pan, quickly swirl the dough away from the middle until it is spread evenly in a circle around the pan.
You must do this quickly because once the dough cooks, it is difficult to spread. Take a teaspoon full of oil and spread it around the edge of the dosai.
Wait a minute or so, until you see the edges browning. Insert a flat ladle that has thin edge under dosai and all slowly and gently spread the ladle all around the dosai, until it is released completely from the pan.
Now flip it around on the other side and put it on the pan. Wait a minute until it is cooked and remove from the pan.After making one or two dosas, use a small piece of cloth or wet paper kitchen towel and rub any excess oil off the pan.
Egg Dosas can be also made by adding an egg to the dough after it is spread over the frying-apn.
Side dishes for eating dosas can be several – the famous ones are potato masala ; with chutney ; sambar ; kuzhambu ; mulagai podi etc.

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