Although the traditional mix for this style of dosa includes urad dal and long-grain rice, this recipe will work for any combination of grains and pulses, since they all contain amylose and amylopectin in sufficient quantities. Prep 20 minSoak 6-8 hrFerment 6 hr+Cook 3 minMakes 6, 300g rice, ideally idli/dosa rice or easy-cook100g washed urad dal½ tsp fenugreek seeds1 tsp sugar1 tsp saltOil, to cook. It’s sturdy enough to hold itself upright as a cone or contain a hearty filling, but still lacy enough to let light pass through. I don’t understand what went wrong , Hi Nisha, These are very aromatic and unique. I have shared troubleshooting tips along with the step-by-step photo instructions. However, the potential benefits can be overshadowed by serving dosa with less-than-healthy dishes, so keep fillings and accompaniments in mind. Hi Sulochana You can use the back of a ladle to spread out the batter, but I've found it’s easiest to do what the dosa pros do and use the bottom of a metal measuring cup. Thank you. If you see something not so nice, please, report an inappropriate comment. Put some ghee or oil in a small bowl and keep ready. If you have a warm spot in your home near a radiator, or in the oven with the pilot light on, that gentle heat will be enough to ferment your batter. Continue to toast until the dosa turns golden and crisp. I use fermented coconut water. I prefer to blend dal until frothy and rice to slightly coarse texture. Make sure there is no excess oil on the pan. Thank you. Surely there must be a rough estimate of how much water to start with as well as a description of what “do not make it THIN, it must be a THICK batter” means. Full disclosure: these are a bit of a labour of love to prepare from scratch, which is why they make such perfect street food, but they’re also so good even when they’re bad, that I’m confident you won’t regret it. Transfer this to a large pot. Yes Dosa is a healthy protein rich breakfast. For the tomato chutney, halve the tomatoes, then coarsely grate into a bowl, discarding the skins. Pictorial recipes are so so helpful.. love looking through your blog for recipes each time I want to try something new. Padmanabhan explains that the earliest dosa would have been made from rice alone; adding urad dal, or black gram, turned it into a nutritional powerhouse of complex carbohydrate and protein: “Served with a coconut chutney and vegetable sambar, it becomes a complete balanced meal.” But rice remains the main ingredient: a few recipes use twice as much rice as dal, with Sharma going down to as little as 1.5 parts rice to 1 part dal, though ratios of 3:1 (Padmanabhan, Singh’s Indian Festival Feasts, Basu) or even 4:1 (Patel) are more common.
We've tested all aspects of the process, from how to ferment the rice and lentils to how to grind them and in what ratios. It depends mostly on the weather conditions. Drain both bowls, retaining the liquid from the dal, then, working in batches, grind both separately in a blender or wet grinder with a little of the dal soaking water until creamy, but still with a very slight grittiness. I still used it last nigh to ferment the batter. The Dosa and Potato Masala I made today with your recipe was lapped up in minutes. During the soaking stage, a few grains of fenugreek are usually added to the lentils. Soak them together in enough fresh water for 4 to 5 hours. You will also need a small bowl of ice-cold water, a large, flat nonstick pan, paper towels, a ladle, a spatula, and a basting brush. I add another 2 to 4 tablespoons water. Finely grate in the lime zest and squeeze in all the juice. Sohla got her start decorating ice cream cakes and clown cones at her parent’s scoop shop in LA.
Although the traditional mix for this style of dosa includes urad dal and long-grain rice, this recipe will work for any combination of grains and pulses, since they all contain amylose and amylopectin in sufficient quantities. Prep 20 minSoak 6-8 hrFerment 6 hr+Cook 3 minMakes 6, 300g rice, ideally idli/dosa rice or easy-cook100g washed urad dal½ tsp fenugreek seeds1 tsp sugar1 tsp saltOil, to cook. It’s sturdy enough to hold itself upright as a cone or contain a hearty filling, but still lacy enough to let light pass through. I don’t understand what went wrong , Hi Nisha, These are very aromatic and unique. I have shared troubleshooting tips along with the step-by-step photo instructions. However, the potential benefits can be overshadowed by serving dosa with less-than-healthy dishes, so keep fillings and accompaniments in mind. Hi Sulochana You can use the back of a ladle to spread out the batter, but I've found it’s easiest to do what the dosa pros do and use the bottom of a metal measuring cup. Thank you. If you see something not so nice, please, report an inappropriate comment. Put some ghee or oil in a small bowl and keep ready. If you have a warm spot in your home near a radiator, or in the oven with the pilot light on, that gentle heat will be enough to ferment your batter. Continue to toast until the dosa turns golden and crisp. I use fermented coconut water. I prefer to blend dal until frothy and rice to slightly coarse texture. Make sure there is no excess oil on the pan. Thank you. Surely there must be a rough estimate of how much water to start with as well as a description of what “do not make it THIN, it must be a THICK batter” means. Full disclosure: these are a bit of a labour of love to prepare from scratch, which is why they make such perfect street food, but they’re also so good even when they’re bad, that I’m confident you won’t regret it. Transfer this to a large pot. Yes Dosa is a healthy protein rich breakfast. For the tomato chutney, halve the tomatoes, then coarsely grate into a bowl, discarding the skins. Pictorial recipes are so so helpful.. love looking through your blog for recipes each time I want to try something new. Padmanabhan explains that the earliest dosa would have been made from rice alone; adding urad dal, or black gram, turned it into a nutritional powerhouse of complex carbohydrate and protein: “Served with a coconut chutney and vegetable sambar, it becomes a complete balanced meal.” But rice remains the main ingredient: a few recipes use twice as much rice as dal, with Sharma going down to as little as 1.5 parts rice to 1 part dal, though ratios of 3:1 (Padmanabhan, Singh’s Indian Festival Feasts, Basu) or even 4:1 (Patel) are more common.
We've tested all aspects of the process, from how to ferment the rice and lentils to how to grind them and in what ratios. It depends mostly on the weather conditions. Drain both bowls, retaining the liquid from the dal, then, working in batches, grind both separately in a blender or wet grinder with a little of the dal soaking water until creamy, but still with a very slight grittiness. I still used it last nigh to ferment the batter. The Dosa and Potato Masala I made today with your recipe was lapped up in minutes. During the soaking stage, a few grains of fenugreek are usually added to the lentils. Soak them together in enough fresh water for 4 to 5 hours. You will also need a small bowl of ice-cold water, a large, flat nonstick pan, paper towels, a ladle, a spatula, and a basting brush. I add another 2 to 4 tablespoons water. Finely grate in the lime zest and squeeze in all the juice. Sohla got her start decorating ice cream cakes and clown cones at her parent’s scoop shop in LA.
Although the traditional mix for this style of dosa includes urad dal and long-grain rice, this recipe will work for any combination of grains and pulses, since they all contain amylose and amylopectin in sufficient quantities. Prep 20 minSoak 6-8 hrFerment 6 hr+Cook 3 minMakes 6, 300g rice, ideally idli/dosa rice or easy-cook100g washed urad dal½ tsp fenugreek seeds1 tsp sugar1 tsp saltOil, to cook. It’s sturdy enough to hold itself upright as a cone or contain a hearty filling, but still lacy enough to let light pass through. I don’t understand what went wrong , Hi Nisha, These are very aromatic and unique. I have shared troubleshooting tips along with the step-by-step photo instructions. However, the potential benefits can be overshadowed by serving dosa with less-than-healthy dishes, so keep fillings and accompaniments in mind. Hi Sulochana You can use the back of a ladle to spread out the batter, but I've found it’s easiest to do what the dosa pros do and use the bottom of a metal measuring cup. Thank you. If you see something not so nice, please, report an inappropriate comment. Put some ghee or oil in a small bowl and keep ready. If you have a warm spot in your home near a radiator, or in the oven with the pilot light on, that gentle heat will be enough to ferment your batter. Continue to toast until the dosa turns golden and crisp. I use fermented coconut water. I prefer to blend dal until frothy and rice to slightly coarse texture. Make sure there is no excess oil on the pan. Thank you. Surely there must be a rough estimate of how much water to start with as well as a description of what “do not make it THIN, it must be a THICK batter” means. Full disclosure: these are a bit of a labour of love to prepare from scratch, which is why they make such perfect street food, but they’re also so good even when they’re bad, that I’m confident you won’t regret it. Transfer this to a large pot. Yes Dosa is a healthy protein rich breakfast. For the tomato chutney, halve the tomatoes, then coarsely grate into a bowl, discarding the skins. Pictorial recipes are so so helpful.. love looking through your blog for recipes each time I want to try something new. Padmanabhan explains that the earliest dosa would have been made from rice alone; adding urad dal, or black gram, turned it into a nutritional powerhouse of complex carbohydrate and protein: “Served with a coconut chutney and vegetable sambar, it becomes a complete balanced meal.” But rice remains the main ingredient: a few recipes use twice as much rice as dal, with Sharma going down to as little as 1.5 parts rice to 1 part dal, though ratios of 3:1 (Padmanabhan, Singh’s Indian Festival Feasts, Basu) or even 4:1 (Patel) are more common.
We've tested all aspects of the process, from how to ferment the rice and lentils to how to grind them and in what ratios. It depends mostly on the weather conditions. Drain both bowls, retaining the liquid from the dal, then, working in batches, grind both separately in a blender or wet grinder with a little of the dal soaking water until creamy, but still with a very slight grittiness. I still used it last nigh to ferment the batter. The Dosa and Potato Masala I made today with your recipe was lapped up in minutes. During the soaking stage, a few grains of fenugreek are usually added to the lentils. Soak them together in enough fresh water for 4 to 5 hours. You will also need a small bowl of ice-cold water, a large, flat nonstick pan, paper towels, a ladle, a spatula, and a basting brush. I add another 2 to 4 tablespoons water. Finely grate in the lime zest and squeeze in all the juice. Sohla got her start decorating ice cream cakes and clown cones at her parent’s scoop shop in LA.
Cover and set aside overnight, or until the mixture is frothy, light and full of volume. Comment document.getElementById("comment").setAttribute( "id", "ab201460c5e97c4ee648c0509a347923" );document.getElementById("c565c23967").setAttribute( "id", "comment" ); Hi Kasturie Dosa is a crepe made using fermented rice and lentil batter. Squeeze to remove excess water and then rub it all over the surface of the pan to cool it slightly. https://www.jamieoliver.com/recipes/vegetable-recipes/jamie-s-special-dosa But in amylopectin’s case, those chains are branched, and form clusters that are more loosely packed than amylose. It’s not traditional, but then neither are Britain’s freezing temperatures. I use salt when I grind the dal otherwise my batter doesn’t ferment well. Thanks so much. I used to make this many years ago as I was living in a colder place. Thank you so much. Use fine flour. Add ½ cup urad dal (skinned black whole lentils), 2 tablespoon chana dal (bengal gram) and ½ teaspoon methi seeds to a large pot.
Although the traditional mix for this style of dosa includes urad dal and long-grain rice, this recipe will work for any combination of grains and pulses, since they all contain amylose and amylopectin in sufficient quantities. Prep 20 minSoak 6-8 hrFerment 6 hr+Cook 3 minMakes 6, 300g rice, ideally idli/dosa rice or easy-cook100g washed urad dal½ tsp fenugreek seeds1 tsp sugar1 tsp saltOil, to cook. It’s sturdy enough to hold itself upright as a cone or contain a hearty filling, but still lacy enough to let light pass through. I don’t understand what went wrong , Hi Nisha, These are very aromatic and unique. I have shared troubleshooting tips along with the step-by-step photo instructions. However, the potential benefits can be overshadowed by serving dosa with less-than-healthy dishes, so keep fillings and accompaniments in mind. Hi Sulochana You can use the back of a ladle to spread out the batter, but I've found it’s easiest to do what the dosa pros do and use the bottom of a metal measuring cup. Thank you. If you see something not so nice, please, report an inappropriate comment. Put some ghee or oil in a small bowl and keep ready. If you have a warm spot in your home near a radiator, or in the oven with the pilot light on, that gentle heat will be enough to ferment your batter. Continue to toast until the dosa turns golden and crisp. I use fermented coconut water. I prefer to blend dal until frothy and rice to slightly coarse texture. Make sure there is no excess oil on the pan. Thank you. Surely there must be a rough estimate of how much water to start with as well as a description of what “do not make it THIN, it must be a THICK batter” means. Full disclosure: these are a bit of a labour of love to prepare from scratch, which is why they make such perfect street food, but they’re also so good even when they’re bad, that I’m confident you won’t regret it. Transfer this to a large pot. Yes Dosa is a healthy protein rich breakfast. For the tomato chutney, halve the tomatoes, then coarsely grate into a bowl, discarding the skins. Pictorial recipes are so so helpful.. love looking through your blog for recipes each time I want to try something new. Padmanabhan explains that the earliest dosa would have been made from rice alone; adding urad dal, or black gram, turned it into a nutritional powerhouse of complex carbohydrate and protein: “Served with a coconut chutney and vegetable sambar, it becomes a complete balanced meal.” But rice remains the main ingredient: a few recipes use twice as much rice as dal, with Sharma going down to as little as 1.5 parts rice to 1 part dal, though ratios of 3:1 (Padmanabhan, Singh’s Indian Festival Feasts, Basu) or even 4:1 (Patel) are more common.
We've tested all aspects of the process, from how to ferment the rice and lentils to how to grind them and in what ratios. It depends mostly on the weather conditions. Drain both bowls, retaining the liquid from the dal, then, working in batches, grind both separately in a blender or wet grinder with a little of the dal soaking water until creamy, but still with a very slight grittiness. I still used it last nigh to ferment the batter. The Dosa and Potato Masala I made today with your recipe was lapped up in minutes. During the soaking stage, a few grains of fenugreek are usually added to the lentils. Soak them together in enough fresh water for 4 to 5 hours. You will also need a small bowl of ice-cold water, a large, flat nonstick pan, paper towels, a ladle, a spatula, and a basting brush. I add another 2 to 4 tablespoons water. Finely grate in the lime zest and squeeze in all the juice. Sohla got her start decorating ice cream cakes and clown cones at her parent’s scoop shop in LA.
