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Friday, July 18, 2014


Dosa is another Kerala traditional breakfast of Malayalis . Dosa and Iddli are very popular traditional breakfast of Kerala and I think it is an integral part of the South Indian cuisine. There are lot of variety Dosas in South India, but two three variety Dosas are popular in Kerala. Another two is " Roast Dosa " and " Masala Dosa. " Please try this delicious food.  
  
How to make Kerala Style Dosa.

DOSA KERALA STYLE




Recipe at a glance:

Prep Time......................................................25 min
Cook Time.....................................................35 min
TOTAL TIME...............................................1 hour
Extra Time.....................................................Over night.

Course............................................................Dosa
Serves.............................................................5
Difficult..........................................................Difficult.

Ingredients:

* Black gram / Skinned split black gram / Urad dal / Uzhunnu..................................................................................1 cup
* White raw rice/ Pachari......................................................2 cups
* Par boiled rice/ Puzhungalari ...........................................1 cup
* Fenugreek/Methi dana/Uluva............................................1 tbsp

Directions:

1. Soak the raw rice, par boiled rice, skinned split black lentils and fenugreek separately for 5 to 6 hours.

2. First grind the skinned split black lentils. Grind it to smooth paste. Add soaked fenugreek and grind it too.Take it out  from the grinder and add the soaked raw rice, par boiled rice and grind it to smooth paste. When the rice is grind well, add  skinned split black lentils and fenugreek mixture. Now grind it for 3 to 5 minutes. 
DOSA BATTER
 
 

3. Now pour the batter into a large vessel and allow it to ferment for 8-10 hrs or overnight. Add salt just before the preparation and stir well.

4. The batter should be similar to the consistency of "Iddly" batter.

5. Heat a tawa / pan and gently grease with a few drops of oil. Don't apply more oil.

6. Now pour a ladleful or a big spoonful of batter into the tawa / pan and spread into a thin circle using the back of the ladle. Cook in a medium heat for few minutes until there is no raw batter on top of the Dosa and turn over to the other side. Cook few more minutes.

7. Now Dosa Kerala style is ready, transfer to a plate and serve hot with coconut chutney and onion ( Shallot ) chammanthi ( Chutney ). 

DOSA KERALA STYLE


Tips:

* Keep the batter in a warm place to ferment.
* You can keep the batter in an electric oven, after heating it for 20 to 25 seconds.
* Make sure that the consistency is right otherwise add some water.

Recipe Source...................................................Suja
Tested by......................................................... Jayaprakasan C Edathil for the jpcedathil.blogspot.in



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