Sunday, January 4, 2009

Dosa / Indian pancake

Dosa - Fabulous indian breakfast!!!! Most popular Indian breakfast/Dinner recipe available everywhere in south india. Goes well with sambar or any chutney.


1. Idli rice / preboiled rice / long grain rice - 5 1/2 cups
2. Skinned urad daal (black lentil) - 1 1/2 cups
3. Methi / Fenugreek seeds - 4 tbs
4. Salt 3 tbs
5. Ghee / cooking oil


To prepare the batter

1. Soak rice +skinned urad bean + methi seeds overnight.
2. Next day, wash the mixture 2-3 times and drain the water. Grind the washed rice to a smooth consistent batter (if the blender is small, grind in batches). For 2 handful of rice mixture add one cup of water. Test the batter with fingers, you should feel the creamed urad daal. Grind till that consistency.
3. Add salt to the batter and mix well. Left the batter to ferment overnight. If you are living in a cold place, warm the oven for 10 mins and keep the batter inside the oven with a plate at the bottom (1st pic in 2nd row).
4. The fermented batter will be a pale yellow color (2nd pic in 2nd row).

This batter can be kept in fridge upto 15 days. Just before preparing dosa take out the batter from fridge.

To prepare dosa

1. Before preparing dosa each time, mix the batter well from bottom with a ladle.
2. Spread a ladle full of batter into thin circles on a preheated skillet. Then sprinkle some oil / ghee onto it. Cook till the dosa is golden brown and remove from fire.
3. Serve hot with sambhar or chutneys.


Writer Lady said...

Oh my! My idea of pancakes is Aunt Jemima completes. You have my respect for taking the time to make these pancakes - even though your family probably gobbles them up.


!! Cooking is simple !! said...

Thank u...
Yes Marilynne. U r right. So i prepare the batter in bulk (for 15 days) so i will sit cool for 2 weeks :)

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