Crispy
Dosa/ Paper roast will be all time favourite for anyone from south-India. I can
eat dosa any time of the day.. Its so light melts in ur mouth and so delicious. The ideal
combination for dosa will coconut
chutney, Thakkali thokku or milgai
podi.
Ingredients
2 cup Rice ( parboiled ponni rice or Idli rice)
1/2 cup urad dhal
2 tsp methi seeds
salt to taste
1 hand full of poffed rice/poha (optional)
1/4 tsp Baking powder (optional)
Preparation
Soak the rice, poha and urad dhal separately for 12 hours before grinding. Add methi seeds to urad dhal. Drain water completely.In a rice grider or mixer grinder, grind rice and poha in thick batter consistency. Don't add too much water. sprinkle water occationally. Take the rice batter and leave it in a container. Grind soaked urad dhal, sprinkle water occationally. Dont add too much water, the batter has to be slightly thinner than the Idli batter. Mix the rice batter and urad dhal batter together using ur hand coz if u mix it in spatula the batter wont ferment!!!. Add salt and baking powder( optional), mix well cover and leave it for overnight or 6 hours. Next morning the batter would have fermented and the volume will be doubled.
Soak the rice, poha and urad dhal separately for 12 hours before grinding. Add methi seeds to urad dhal. Drain water completely.In a rice grider or mixer grinder, grind rice and poha in thick batter consistency. Don't add too much water. sprinkle water occationally. Take the rice batter and leave it in a container. Grind soaked urad dhal, sprinkle water occationally. Dont add too much water, the batter has to be slightly thinner than the Idli batter. Mix the rice batter and urad dhal batter together using ur hand coz if u mix it in spatula the batter wont ferment!!!. Add salt and baking powder( optional), mix well cover and leave it for overnight or 6 hours. Next morning the batter would have fermented and the volume will be doubled.
Take a
flat non-stick pan and heat it. Sprinkle little of water.. If water makes
cracking sound disappears the tava is ready... Now pour one spoonfull of dosa
batter and spread out thin quickly. If u want u can make thick dosa too. Add
oil/ghee on the side of the dosa. After few minutes u can see the dosa will
automatically seperate from the tava. It might be difficult for first one or
two dosa. Once the heat is perfect u can see the dosa lifting up by itself
(magic huh). Turn the dosa to other side for even cooking. Remove from pan ans
serve...
Thakkali (Tomato) thokku:
Ingredients:
1 onion chopped
3 tomatoes chopped
2 green chillies
1 tbsp redchilli powder
3 garlic pods chopped
1/4 tsp turmeric powder
1 cup water
Preparation:
Heat oil and do the seasoning with mustard seeds, urad and channa dhal, cumin seeds and curry leave. Add chopped onion , green chillies and garlic. Fry till the onion becomes translucent. Add tomatoes and fry till the tomatoes becomes mushy. Add little bit of water if the mixture sticks to the pan. Add redchilli and turmeric powder. Finally add salt and water. Allow to boil for 10 mts stirring occasionally. The thokku should not be watery. If u see the oil separation in the corner that's when u have to remove from heat. Garnish with cilantro!!!
Ideal for chappathi, dosa, poori etc..
Ingredients:
1 onion chopped
3 tomatoes chopped
2 green chillies
1 tbsp redchilli powder
3 garlic pods chopped
1/4 tsp turmeric powder
1 cup water
Preparation:
Heat oil and do the seasoning with mustard seeds, urad and channa dhal, cumin seeds and curry leave. Add chopped onion , green chillies and garlic. Fry till the onion becomes translucent. Add tomatoes and fry till the tomatoes becomes mushy. Add little bit of water if the mixture sticks to the pan. Add redchilli and turmeric powder. Finally add salt and water. Allow to boil for 10 mts stirring occasionally. The thokku should not be watery. If u see the oil separation in the corner that's when u have to remove from heat. Garnish with cilantro!!!
Ideal for chappathi, dosa, poori etc..
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