Varities of Dosa

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Feb 19, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Davangere Benne Dosa

    To make dosa dough:

    Ingredients:


    1/2 cup Raw rice
    2 1/2 cups Boiled Rice
    1 cup Black gram dal
    2 tbsp Red gram dal
    1/4 tsp Fenugreek Seeds
    Salt to taste


    Method:

    Soak both rice and the dals seperately with adequate water for atleast 2 hours.

    Grind the dals first to get a smooth paste and then add the rice (without water).
    Grind with minimum water possible to get a smooth batter.
    Add salt and transfer the batter to a bigger vessel.
    Allow it to ferment for atleast 8 to 10 hours.


    Note:This batter must be refrigerated after fermentation and is best used within 3 to 4 days.

    For filling:

    1 Boiled Potato
    2 tbsp chopped onions
    Salt to taste

    100 gms Unsalted butter to make dosa.

    Method:

    Mash the boiled potatoes and add salt, chopped onions and mix well in medium flame for five minutes.
    This is how the typical benne dosa curry is made.
    Make dosa on hot tawa.
    Instead of the normal dosa where we add oil, spread out the unsalted butter on it. Cook on both sides and serve with potato curry & butter.
    Enjoy the Traditional Davangera Benna Dosa.
     
  2. sugarnspice

    sugarnspice Bronze IL'ite

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    HI I have just started making dosas. I will be making rawa dosas this weekend and would like to know what is a good chutney to make with it. also is it any different from the regular dosas, as in should the mixture be thicker, thinner?
    Thanks
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Sugarnspice,

    You can make any chutney for this dosa. When you are adding onions, greenchilly and cumin seeds, just the dosa will be so tasty.:drool You can prepare tomato, coriander, pudina or onion chutney as per your wish. Please visit my 'side dishes' thread to get more varities of chutney.

    If you are going to make rava dosa, the batter must be thin than the regular one. And while you pouring the dough, you have to pour the dough from the corner. And dont pour the dough in the center and try to spread it.

    If you pour from the edge of the tawa, it will automatically come in center and fill the gap. That much thin you have to prepare the dough. I think this will help you, other wise please ask me. I am here to help you.Bow
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Instant Wheat and Udad dosa

    Here in Saudi we use to get 'Udad Flour'. Generally I use it for making 'thenkuzhual'.
    Some times for normal dosa. Yesterday I used it in a different way and got good dosa. Here is the recipe. You also try this.

    Ingredients:

    1 cup Udad flour (dry)
    2 cup wheat flour
    2 cup rice flour
    salt
    1/2 sp cooking soda

    Method:

    Mix all the flours in a bowl and put them in a mixer grinder with water.
    Just for 2 to 3 min. so that the fine flour will mix evenly.
    Add cooking soda and salt.
    Again run the mixie for a min.
    Remove and make dosa immediately.
    Or even you can keep the dough for the next day.
    Me and my hushand liked the dosa very much.
    Sugar patients can also give a try to this.
    I noticed that this dosa is consuming less oil.:hiya

    Note: In this dough if you want you can add bombay rava. You can add chopped onions and green chilly with it.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Perumal Koil Dosai

    Ingredients:

    boiled rice 3 cup
    black udad 1 cup
    Black pepper 2 sp
    Cumin 2 sp
    Fenugreek 1 sp (optional)

    ghee or oil to make dosa
    curry leaves

    Method:

    Soak rice and udad dal for 8 hours.
    Grind like dosa dough.
    Add salt and mix well.

    Keep it for 8 hours.
    Add crushed black pepper and cumin seeds.
    Add curry leaves.
    Then make thick dosas.
    Serve with ghee and onion chutney or coconut chutney.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Black Udad dal Adai

    Ingredients:

    Boiled rice 1 cup
    Black udad dal 1/2 cup
    Red chilly 2 - 4
    Black pepper 2 sp
    Cumin seeds 2 sp
    Curry leaves
    Salt
    oil to make dosa

    Method:

    Soak rice, dal and red chilly for 2 hours.
    Grind them coarse.
    Add crushed black pepper, cumin seeds, curry leaves and salt.
    Mix well and make crispy thick adai.
    Serve with coconut chutney.

    Note: In adai dough you can add fresh coconut.
     
  7. anubal

    anubal New IL'ite

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    Re: Hi,

    Hi Krishna Amma,

    Just wanted to know if the rice used for Appam & Paper dosa is the boiled rice (idly rice). Here in bangalore I dont know where will I get boiled rice. We get only parboiled rice... Can I use that or can I use idly rice?

    Regards,
    Anu
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Anu,

    I use only 'பச்சரிசி' , that is parboiled rice only. So you can use the same. ok ya?

    But if you want boiled rice means, you can try in Iswariya Chain shop or Big Bazar or Reliance. :)
     
  9. vijiputhucode

    vijiputhucode Silver IL'ite

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    Re: Tomato Dosa

    very innovative reeipit i sure will try it
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Viji,

    My son asked me to make like this one day. Really it is very spicy and colourful dish.
    He loves it very much. You try and tell me about your feeling.:coffee
     

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