Dosai Food

DOSAI RECIPE

Steps:

• To prepare this delicious plain dosa recipe, first you need to make the dosa batter. For that, wash rice and urad dal in a bowl together under running water and then drain the extra water. Soak them both in fresh water along with fenugreek seeds overnight or for 6-8 hours. Next day, drain the extra water and add the soaked dal along with methi dana in a blender jar along with salt and water (1/4 cup). Grind to a fine paste reserve for at least 5 hours. Once done, divide it into 8 equal portions and keep aside. The dosa batter is now ready.
• Next, peel an onion and cut it into halves. Tie one half of the cut onions in a muslin cloth and dip in cooking oil. Rub the surface of a pre-heated griddle with the flat side. Warm the griddle over low heat and spread a portion of the batter over the surface by moving a laddle in concentric circles from the middle going outwards.
• When little performance appear on the rapidly cooking pancake, flip it over and cook for few seconds. Ensure that the pancake does not become crisp. Repeat the process with the remaining portions of batter and make more such dosas.

CLASSIC MASALA DOSA

Steps:

• Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
• Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.
• Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)
• Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
• Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
• To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.

DOSA

Steps:

• Wash all the ingredients, except for the oil, three or four times, then drain. Leave to soak in cold water in a bowl overnight.
• Drain the water from the ingredients, but keep it and set aside. Transfer the soaked ingredients to a food processor and grind to make a smooth paste. Make sure the batter doesn't look grainy - you can use a little of the soaking water if you need to. It should be like a thick, smooth pancake batter and should coat the back of a spoon. Empty into a large bowl and cover. Keep it in a warm place overnight to allow the batter to ferment (see tip, below). It will have doubled in quantity and look bubbly. If you're not using the batter straight away, chill for later. It will keep for up to five days.
• Very gently stir the batter. It will have thickened in consistency, so you can add a little water to give it a thick but pourable consistency.
• Heat a non-stick frying pan on a low to medium heat for 5 mins. Drizzle over a few drops of oil, then wipe the pan with kitchen paper to get rid of any excess oil.
• Sprinkle a handful of water on the hot pan to cool it, then dry with some kitchen paper. Pour one ladle of the dosa batter in the middle of the pan. Using the bottom of the ladle, quickly move it in a circular motion, allowing the batter to spread outwards from the middle towards the edge of the pan, to form a round, thin pancake.
• Drizzle a few drops of oil all over the dosa and increase the temperature to a high heat. When it turns slightly golden and the edges begin to lift, add any stuffing (like dosa masala potato stuffing) to the middle. Continue to cook until the underside looks completely golden and crisp. Use a flat spatula to loosen the edges, then roll over the potato stuffing and lift onto a plate.
• Before you make the next dosa, decrease the temperature of the pan back to a medium heat and repeat the above steps.

PERFECT DOSA

Steps:

• Mix the urad dal flour and rice flour.
• Slowly add in buttermilk until it drops from the spoon smoothly. A blender will ease this process.
• Add salt and fenugreek seeds to taste.
• Refrigerate batter overnight in an air-tight container.
• Heat oil in pan. Pour the dosa into the pan quickly. Use the bottom of a ladle to spread it thin and GENTLY smooth it out in a circle motion. Too hard and you will tear the dosa.

DOSAI

Steps:

• Separately, soak the rice and the beans. You can start them in the morning, and they'll be ready to finish preparation by the evening.
• Grind the rice with water, until it is a smooth paste. You can use a blender or food processor, adding just enough water to cover the rice. This grinding may take several minutes.
• Grind the beans with just enough water to keep the paste from fluffing before it is ground.
• Combine both pastes, the salt, and the yeast in a large bowl.
• Cover and leave overnight in a warm place to rise.
• Lightly oil and heat a griddle.
• Pour several spoonfuls of batter onto the griddle.
• When the first side is lightly browned, flip to brown the other side.
• Serve warm or cool, plain, or with jelly or salsa.