To prepare crisp dosas you need:
3 cups parboiled rice (washed and soaked overnight)
1 cup urad dal (washed and soaked overnight)
1/2 tsp. soda bicarbonate
Salt to taste
For the Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste
Method of preparation:
Having soaked both rice and dal separately, wash well with plenty of water.
Grind dal to a very fine paste
Grind rice till fine grains are left (like very fine semolina).
Mix both rice and dal together after grinding.
Add soda bi-carb and salt and beat well.
Add a little water if necessary.
The batter should be fairly thick.
Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place)
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.
Masala Filling (Spicy Filling):
* Heat oil. Add mustard seed, peas, onions and spice.
* Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
* Add potatoes and mix and cook some more Serve
* Add filling inside Dosa and roll. Serve hot with Chutney.
3 cups parboiled rice (washed and soaked overnight)
1 cup urad dal (washed and soaked overnight)
1/2 tsp. soda bicarbonate
Salt to taste
For the Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste
Method of preparation:
Having soaked both rice and dal separately, wash well with plenty of water.
Grind dal to a very fine paste
Grind rice till fine grains are left (like very fine semolina).
Mix both rice and dal together after grinding.
Add soda bi-carb and salt and beat well.
Add a little water if necessary.
The batter should be fairly thick.
Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place)
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.
Masala Filling (Spicy Filling):
* Heat oil. Add mustard seed, peas, onions and spice.
* Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
* Add potatoes and mix and cook some more Serve
* Add filling inside Dosa and roll. Serve hot with Chutney.
About Dosas
The dosa is a fermented crepe made from rice and black lentils.It is a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protein. Dosai is a day to day diet for people in present day Tamil Nadu, Andhra, Karnataka and to some extent Kerala also.
Origin
The origins of Dosa has been widely discussed in various literatures and books. A few of them are listen below:
* First reference to Dosa occurs in the Tamil Sangam Literature from around 6th century AD.
* Modern writers have differing and contradicting views on the origin of Dosa. While English food writer Pat Chapman, Lisa Raynor and Indian writer Thangappan Nair state in their books that Dosa originated in Udupi, Karnataka, they do not mention its reference in Tamil sangam literature.
* Eminent food scientist K. T. Achaya says Dosa has a two thousand years history in Tamil country.
* Edward Farnworth mentions its first reference in Tamil Sangam literature in the sixth century A.D.
Origin
The origins of Dosa has been widely discussed in various literatures and books. A few of them are listen below:
* First reference to Dosa occurs in the Tamil Sangam Literature from around 6th century AD.
* Modern writers have differing and contradicting views on the origin of Dosa. While English food writer Pat Chapman, Lisa Raynor and Indian writer Thangappan Nair state in their books that Dosa originated in Udupi, Karnataka, they do not mention its reference in Tamil sangam literature.
* Eminent food scientist K. T. Achaya says Dosa has a two thousand years history in Tamil country.
* Edward Farnworth mentions its first reference in Tamil Sangam literature in the sixth century A.D.
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