Method:
Soak the black gram and rice separately in two different vessels, for approximately four/five hours prior to grinding it into a paste. Grind the black gram and rice separately by adding some some water occasionally, as and when required, until it becomes a fine paste. Add salt to the batter by blending it well and then the batter has to be kept overnight for fermentation. The batter for making Dosa should be more dilute than the Idli batter.
On a flat frying pan/skillet, the batter has to be poured and spread as a thin round. Add a teaspoon of cooking oil/ghee/butter to both the sides of the Dosa. When it turns golden brown, its ready to be taken off the frying pan and ready to serve too. Different types of Dosas can be made. The thinner and crispier the dosa, the better it tastes! Masala Dosa is another option. The recipe for the potato masala is as follows:
Potato Masala:
| Ingredients: |
|
|
Potato
|
- |
3 (Boiled/peeled) |
Green chilly |
- |
2/3 (chopped round) |
Onion |
- |
1(diced) |
Cashew nuts break into small pieces Optional |
- |
50 grams(approximately) |
Turmeric powder |
- |
1/2 teaspoon |
| Salt |
- |
to taste |
Method:
Boil 3 potatoes. Take a tbsp of oil in a pan and heat it. Add cashew nuts and then add the chopped onions and green chilly. Fry until the onions start turning brown. Now add the turmeric powder(1/2 tsp), salt and a spoon of lemon juice (optional). Finally, add the boiled and peeled and roughly chopped potato and mix well.
This can be used as the filling for the Masala Dosa.
Dosa can also be had with Coconut Chutney/Sambar. |
