This onez for one of my Thai friends who's been asking me for this recipe for a while now. Dosas or Indian Crêpes are everyone's favorite. Though getting a typical Kamat style "Crispy" dosa is quite challenging specially in a place like Thailand where the rice is very Glutinous. I'd tried different brands here for over a year & had eventually given up when one of my Thai colleagues recommended a Thai Jasmine rice that was exactly what I wanted. In Jersey though, I skipped using parboiled & instead used the combination of normal rice & urad dhal. Worked perfectly. 
Ingredients:
1 ¾ cups rice
¼ cup parboiled rice
¾ cup urad dhal
1tsp methi (fenugreek seeds)
2tbsp cooked rice
Salt to taste
Method:
Soak rice & parboiled rice together for about 8 hrs. Soak urad dhal & methi together. I normally soak it at 7 in the morning & leave it till about 3p.m.
Wash, drain & grind the urad dhal first adding water little by little. Add salt & Grind to a smooth paste and keep aside.
Now drain & grind the rice with water. Once the rice is ground, add in the cooked rice, salt & grind again. Now the texture of the ground rice should be similar to fine semolina (rava/sooji).
Add to the ground urad and mix well. The consistency of the batter should be similar to pancake batter. Make sure the batter is not too thin, a slightly thicker batter will give u better crispier dosas.
Now pour into a bowl & keep covered in a warm place preferably an oven. (make sure the oven is not turned on! :O)) Remember to use a slightly large vessel. There should be enough room for the batter to ferment & rise. (tip: keep a plate below to avoid the pain of cleaning if the batter overflows) Allow it to rest overnight or for about 12 hours at least.
In a pan, take a ladle full of batter and spread it around in circular motion. Drizzle ghee or oil around. Once the dosa turns to a wonderful golden brown color, fold or roll up with a spatula. Serve with chutney, I love having mine with nice blob of white butter (Bannay) on top along side a spoon full of red chutney & mom's special chutney podi to go with!
Serve with Coconut or red chutney & sambar.
Cuisine: South Indian
1 ¾ cups rice
¼ cup parboiled rice
¾ cup urad dhal
1tsp methi (fenugreek seeds)
2tbsp cooked rice
Salt to taste
Method:
Soak rice & parboiled rice together for about 8 hrs. Soak urad dhal & methi together. I normally soak it at 7 in the morning & leave it till about 3p.m.
Wash, drain & grind the urad dhal first adding water little by little. Add salt & Grind to a smooth paste and keep aside.
Now drain & grind the rice with water. Once the rice is ground, add in the cooked rice, salt & grind again. Now the texture of the ground rice should be similar to fine semolina (rava/sooji).
Add to the ground urad and mix well. The consistency of the batter should be similar to pancake batter. Make sure the batter is not too thin, a slightly thicker batter will give u better crispier dosas.
Now pour into a bowl & keep covered in a warm place preferably an oven. (make sure the oven is not turned on! :O)) Remember to use a slightly large vessel. There should be enough room for the batter to ferment & rise. (tip: keep a plate below to avoid the pain of cleaning if the batter overflows) Allow it to rest overnight or for about 12 hours at least.
In a pan, take a ladle full of batter and spread it around in circular motion. Drizzle ghee or oil around. Once the dosa turns to a wonderful golden brown color, fold or roll up with a spatula. Serve with chutney, I love having mine with nice blob of white butter (Bannay) on top along side a spoon full of red chutney & mom's special chutney podi to go with!
Serve with Coconut or red chutney & sambar.
Cuisine: South Indian
1 comment:
Yummy!
Followed the recipe to a tee.
The dosa turned out very very crispy and it tasted good. My husband and colleagues loved it.
Keep them coming Mamz.
Post a Comment