What is DOSA which is served in india and how is it prepared?

Question

What is DOSA which is served in india and how is it prepared?

Answer 1

ING:----2 cup rice,1 cup urad dal (can get in Indian store)

         ½ cup cooked rice,oil,water, salt

METHOD:--Soak rice & urad dal  for 6 hrs. grind rice,urad dal

               And cooked rice to paste. cover & keep it aside for overnight . Add salt and water to make batter

               Heat flat pan with little oil.Spread the mix on pan in circular motion

                  To make thin dosa.( cook just like pancakes)

chutney :- 1 cup roasted groundnuts ,2 green chillies , 3 garlic flaks

                very small piece of ginger,1/2 cup coriander leaves, salt,

                mustered seeds, curry leaves , oil

Method :-roast and peel groundnuts. Grind all  ing except mustered seed

               Curry leaves & oil.heat oil in a pan add mustered seeds &  curry leaves

                Add  hot mustered seeds, curry leaves & salt in ground mix. Chutney is ready

SAMBAR:-

Ingredients:- Tur dal - 100gms,Sambar Masala - 3 tablespoons

Drumstick - 2 (medium sized),Lady's finger - 3 (cut into small pieces)Brinjal - 1 Medium ,Onion - 1 (Cut into 6 pieces),

Medium sized potato - 1 (peeled and cut into 4 pieces),

Curry leaves -10,Coriander leaves - 1 table spoon (chopped),

Garlic - 1 teaspoon (chopped),Dried red chilli - 2 Cut into pieces

Salt - 1/2 tablespoon,Tomatoes - 2 (medium sized cut into pieces)

Tarmarind - size of a lime soaked in 1/2 cup water

Methi Seeds - 1/4 tablespoon, Vegetable oil  - 2 table spoon ,Asafoetidia  - 1 tablespoon ,Mustard Seeds - 1 teaspoon



METHOD:-

Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, lady's finger, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.

Normally Dosa is served with chutney ,sambar and potato sabji.

Answer 2

dosa is a south indian delecacy

the preparation is a complex one so i wont go into details.

it is basically thin crusty sheet of flour fried on a big flat pan (tawa). cooked with oil rater fired/

many a stuffing also goes inside the dosa this crust, ususally potato maseh then fried and the dosa is wrapped neatly over the potato.

taken with additional sambar (made out of seasonal vegatables sort of soup.) and chutney...

Answer 3

Dosa is prepared by spreading batter in a thin circular disc on a flat, preheated pan and frying it with a dash of edible oil or ghee till the dosa gets evenly fried in a golden brown colour. Then the dosa maybe optionally turned over on the pan, and partially fried. The end product is neatly folded and served. The batter is made of rice and lentil flour mixed with water and let to ferment overnight. The crispness, the colour, the amount of batter used and the time for which the batter was allowed to ferment prior to cooking determine the variety of dosa you eat. It is like a crêpe in shape and thickness, but usually crispier.

Answer 4

it is a veg southindian snack

it is made 4m paste of rice after grinding

Answer 5

prepared with rice and Uraddhal.  make a dough by soaking in water for 2hrs and grind. then pan fried in acceptable shapes with oil/without oil

Answer 6

its a crepe made out of fermented rice n lentil mixture n is served wid sambar which is a curry made usin lentils vegges and selected spices and a coconut chutney

Answer 7

its some indian food my mom makes once in a blue moon. how is it prepared? uumm with a box of 'Gits'. thats a ready made mix box

Answer 8

dog meat with curry

Answer 9

its like a crepe made from fermented rice flour, its usually smeared thin on a hot skillet ... its quite hard to make if you arent from south india, even the batter has a specific composition and fermentation time