Dosa or "Rice Pancake". . .
Dosa or Dosé or Dosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as being popular in Sri Lanka.
Dosa, a common breakfast dish and street food is rich in carbohydrates, and contains no sugar or saturated fats.
Since its constituent ingredients are rice and lentil. A mixture of rice and urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 2:1 or 3:1. The batter is allowed to sit overnight and ferment.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake.
A dosa is served hot with chutney n sambhar.
Sambar is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas and is very popular in the cooking of southern regions of India, especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh.
Coconut chutney is a South Indian spicy chutney side dish and condiment.
In a Butter dosa, butter is used instead of oil when frying.
Paper Roast dosa is spread thinly and done until crisp.
Family roast is a long dosa which can be spread over two or three feet.
Rava dosa is made with rava (semolina) n does not need fermentation.
Uthapam is thick round dosa.
A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices.
The dosa is wrapped around this onion and potato subzi.
Pesarattu is a dosa like preparation prepared from moong dal.
The "Red Chutney" is the one thing that makes Mysore Masala different from the regular masala dosas. Red chutney adds a spicy flavor and makes this dosa indeed delicious.
Simple steps to make a Tasty Red Chutney..
Ingredients:
One will need few Dried Red chillies to one's taste.
Soak these whole red chillies for sometime.
Also few cloves of Garlic n a small piece of Ginger (chopped).
Take all in a mixer jar and add litlle Cumin (jeera), 2-3 spoons of
roasted Split Chana dal [daliya dal ], Salt to taste n few drops of
Lemon juice. make a paste type chutney..
Now make a Coconut chutney in few simple steps..
Ingredients:
1/4 cup fresh coconut grated or cut into small pieces,
2-3 tbsp of Daliya dal or Chana dal,
1- 2 fresh green chilies,
1 inch piece of ginger
1 tbsp yogurt opt,
Salt to taste.
For Tempering..
1 tbsp oil
1/4 tsp mustard seeds
Few curry leaves.
Grind all ingredients for the chutney in a mixer jar except
the tempering. Then pour the tempering on top..
Pour the tempering on top.
Dosa or Dosé or Dosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as being popular in Sri Lanka.
Dosa, a common breakfast dish and street food is rich in carbohydrates, and contains no sugar or saturated fats.
Since its constituent ingredients are rice and lentil. A mixture of rice and urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 2:1 or 3:1. The batter is allowed to sit overnight and ferment.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake.
A dosa is served hot with chutney n sambhar.
Sambar is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas and is very popular in the cooking of southern regions of India, especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh.
Coconut chutney is a South Indian spicy chutney side dish and condiment.
In a Butter dosa, butter is used instead of oil when frying.
Paper Roast dosa is spread thinly and done until crisp.
Family roast is a long dosa which can be spread over two or three feet.
Rava dosa is made with rava (semolina) n does not need fermentation.
Uthapam is thick round dosa.
A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices.
The dosa is wrapped around this onion and potato subzi.
Pesarattu is a dosa like preparation prepared from moong dal.
The "Red Chutney" is the one thing that makes Mysore Masala different from the regular masala dosas. Red chutney adds a spicy flavor and makes this dosa indeed delicious.
Simple steps to make a Tasty Red Chutney..
Ingredients:
One will need few Dried Red chillies to one's taste.
Soak these whole red chillies for sometime.
Also few cloves of Garlic n a small piece of Ginger (chopped).
Take all in a mixer jar and add litlle Cumin (jeera), 2-3 spoons of
roasted Split Chana dal [daliya dal ], Salt to taste n few drops of
Lemon juice. make a paste type chutney..
Now make a Coconut chutney in few simple steps..
Ingredients:
1/4 cup fresh coconut grated or cut into small pieces,
2-3 tbsp of Daliya dal or Chana dal,
1- 2 fresh green chilies,
1 inch piece of ginger
1 tbsp yogurt opt,
Salt to taste.
For Tempering..
1 tbsp oil
1/4 tsp mustard seeds
Few curry leaves.
Grind all ingredients for the chutney in a mixer jar except
the tempering. Then pour the tempering on top..
Pour the tempering on top.
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