How to make Dosa?

Question

How to make Dosa?

Answer 1

(Plain) Dosa

1 cup plain rice

1 cup parboiled rice

1/4 cup white urad dal

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds

10-12 tsps. ghee or oil as preferred

water for grinding

Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp. Serve hot with chutney and / or sambar.

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Answer 2

you didn't told which dosa, so i will give you a famous recipy.

of

Masala Dosa:

You'll need:

For the Batter

1 cup plain rice

1 cup parboiled rice

1/4 cup white urad dal.

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds the batter. 10-12 tsps. ghee or oil as preferred

water for grinding

For the masala:

2 large onions in vertical slices

2 large potatoes boiled and peedled

4-5 green chillies

1 tbsp. chopped coriander

8-10 cashews halved

1/2 tsp. each udad dal, cumin & mustard seeds

2 tbsp. oil

1/4 tsp. turmeric

salt to taste



For preparing the masala:

Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt,potatoes, coriander. Mix well.

Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight.Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in

Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours.Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa. Place a tbsp. masala in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or sambar.

Answer 3

its really simple ..

soak 4 cups of parboiled rice and a cup of raw rice, 2 handfuls of urad dal .. nd a teaspoon of fenugreek(methi) seeds for 7-8 hours .. grind all of this with water to a fine batter  .. add salt to taste .. and leave it for 8 hours ..

Now to make the dosa .. add water to the batter , and the consistency should not be too watery nor too thick ..

heat a pan .. grease it with oil .. and pour a scoopful of this batter in the centre of the pan and spread it around with the back of the scoop to make it round .. pour a teaspoonful of oil around the dosa .. after it becomes light brown , turn it to the other side with the scoop .. and allow it to stay for a few seconds ..

remove the dosa off the pan and serve it hot with spicy chutney ..

Answer 4

MASALA DOSA

For the Batter

1 cup plain rice

1 cup parboiled rice

1/4 cup white urad dal.

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds the batter. 10-12 tsps. ghee or oil as preferred

water for grinding

For the masala:

2 large onions in vertical slices

2 large potatoes boiled and peedled

4-5 green chillies

1 tbsp. chopped coriander

8-10 cashews halved

1/2 tsp. each udad dal, cumin & mustard seeds

2 tbsp. oil

1/4 tsp. turmeric

salt to taste

For preparing the masala:

Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt, potatoes, coriander. Mix well.

Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste.

Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours.Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa. Place a tbsp. masala in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or sambar.

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Chutney

1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder

1 long bean tamarind

2 flakes garlic

1 tbsp. groundnuts

salt to taste

Grind all ingredients together to form a firm chutney. Use very little water.

Answer 5

I like this recipe because it is easy to follow and they show pictures.

http://recipejunction.blogspot.com/2007/...

Answer 6

Do something wrong