A WARM WELCOME TO ALL OF YOU
Sunday, June 1, 2008
Posted by SAMAYAL RAGASIYAM at 11:20 PM
Masala dosa is a favorite in most Indian households … The traditional method involves soaking the dal and rice overnight and grinding to a fine batter for the dosas. Mine is a twist on the traditional method for quick dosas. If not with masala, you can also make just plain dosas or uthappams and enjoy.
This way, the dosa batter will not turn sour and can be made for as few or many dosas as required. If the powders are ready, you can have a quick snack or meal whenever you want.
In a coffee/spice grinder, grind the idli rava to fine powder.
Also, grind the udad dal and methi seeds to a fine powder.
If you don’t find/have fine rice flour, you can make some by grinding rice in a coffee/spice grinder into a fine powder as well.
Mix the rice flour, idli rava powder, and udad dal powder along with salt. The dry dosa mix is ready and can be stored till when required.
Gradually, add water to make a smooth thick paste without lumps. The batter should be of dropping consistency and that sticks to the ladle.
Stir the batter thoroughly for about 5 minutes to incorporate air into it.
Allow the batter to rest for a couple of hours for best results. You can try making dosas immediately as well. If left overnight, the batter will ferment and rise in volume.
In the meanwhile, make the masala for the dosas. Boil the potatoes and peel them. Mash the potatoes ensuring no big chunks.
Finely chop the onions, green chillies, ginger, coriander leaves, and curry leaves. (I chop the curry leaves so the small pieces are spread throughout the mixture and we actually eat it)
Heat the oil in a frying pan (kadhai). Add the mustard seeds, udad dal, chana dal, and dry red chilly. Allow the mustard seeds to splutter and the dals to turn slightly brown.
Add the asafoetida and mix.
Mix in the chopped onions, chillies, ginger, and curry leaves and sauté for 2-3 minutes.
When the onions soften, the peas can be added. Stir well and cook covered. Cook on low heat and stir at regular intervals to avoid burning till the peas are done.
Add the turmeric powder, chilly powder and mix well.
Now, the mashed potato can be added. Also, add the salt.
Mix the masala well so the flavors and yellow color blend. Turn off the heat.
Add the chopped coriander leaves and lemon juice. Mix well. The masala is ready. It tastes yummy by itself, so some part of it is sure to disappear before the dosas are ready
Posted by SAMAYAL RAGASIYAM at 8:25 AM
I have been posting only the instant and quicker versions of the dosa/dosai varieties I had tried. This time I thought of posting the recipe for making it by the traditional soaking method. It is quite a simple dish actually. Each family has its own proportion for idlis and dosas – so many of them around as well. Here’s my version.
Rice flour: 2 cups (You can use raw rice too – I don’t because I use the food processor and don’t have a mixer/grinder)
Idli rava (cream of rice): ½ cup (You can use raw boiled rice too – I don’t because I use the food processor and don’t have a mixer/grinder)
Black gram skinned and split (Udad dal): ½ cup
Fenugreek [Methi] seeds: ¼ teaspoon
Salt to taste
Oil for cooking the dosas (Sesame/Til oil tastes the best)
* The proportion I use for dosa is 1:4:1 (udad dal:raw rice:boiled rice). For larger quantities, you can increase according to this the proportion.
Posted by SAMAYAL RAGASIYAM at 8:20 AM
It is the first time I tried making it at home. Wanted to try making it like the ones in the restaurants – lacy and crisp. And, it sure did come out that way. Here’s my version.
This is an entry to the Lights Out Knives Out event hosted by Celine. No electricity has been used in making this dish
Rice Flour: 1 cup
Fine Semolina (bareek rava): ½ cup
Green chillies: 1-2 (You may vary the number of chillies to your taste and spice level you can take.)
Cumin seeds: ½ teaspoon
Curry leaves: 4-5
Asafoetida powder: a pinch
Cooking oil for making dosas + 1 teaspoon
Salt to taste
* You may add a handful all purpose flour as well. As a variation, you may add ginger, coriander (cilantro) leaves to it as well.
Mix the rice flour, semolina, and salt to taste in a bowl.
Make a thin batter with about 3.5-4 cups of water. Ensure no lumps. The batter should be very thin consistency - like milk/buttermilk.
Finely chop the green chillies and curry leaves.
Heat a teaspoon of oil in a small pan. Add the cumin seeds to it.
When the seeds are frying, add the asafoetida powder to it and turn off the heat.
Add the chopped green chillies and curry leaves to it and sauté for a few seconds. Wait till it is slightly cooled – this ensures that the batter does not form a lump due to the hot oil. Then, add to the batter and mix well.
Set the batter aside for around an hour. You may even try making dosas immediately
Posted by SAMAYAL RAGASIYAM at 8:08 AM
->Soak and Grind Urad Dal and Rice separately
->Overnight soaking is recommended
We recommend Puzhungalarisi (Idli Rice) for authentic taste
Par Excellence Rice can be substituted with Uncle Ben Par Boil Rice
For extra crispy Dosa, add 1 more cup of rice or rice flour to the proportion
For Golden Brown Dosa, add Methi Seeds
Grind to a thick consistency by adding minimum amount of water
Adding ice cubes while grinding keeps the batter fresh, especially in summer
For quick fermenting in winter season, preheat the oven to 275° F, turn off the oven and set the batter
Semi-thick batter consistency is recommended for Idli
Dilute the Idli batter with water for Dosa consistency
Following recipes are for preparations with Preethi Chef Pro Plus Mixer Grinder
Posted by SAMAYAL RAGASIYAM at 12:24 AM