Tuesday, July 13, 2010



Dosa steamed and prepared without using oil.

Preparation Time : 6-8 hours

Cooking Time : 20-30 minutes
Servings : 4


Parboiled rice (ukda chawal), soaked 2 3/4 cups
Rice 1/4 cup
Split black gram skinless (dhuli urad dal), soaked 1 cup
Salt to taste
Molagapodi (gun powder) as required

Drain and mix the two rice and grind to a smooth batter. Drain the dal and grind to a smooth batter. Mix both the batters, add salt and whip with hand thoroughly. Keep the batter in a large vessel, close tightly and rest the batter overnight or for about four to six hours at room temperature to ferment. Mix the batter well, add water and adjust to a pouring consistency. Heat a flat non-stick tawa. Pour a ladle full of batter and spread it as thin as possible. Sprinkle a little molagapodi over the dosa. Sprinkle a little water over the dosa and also around it, cover with a banana leaf and then with a lid and cook till the underside is done. Gently fold into half and remove onto a plate. Serve immediately.

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