HOW TO MAKE CRISPY DOSA AND DOSAI BATTER

HOW TO MAKE CRISPY DOSA AND DOSAI BATTER

Dosa and idly are the everyday breakfast for almost all the Tamil Nadu people. Even though we eat it daily, it won’t get bored .Now let me tell you how we make the dosa batter for a crispy mouth watering dosa or dosai.

The batter is same for making both idly and dosa.

TO MAKE THE BATTER

Let us start making batter in few simple steps,

 Step 1: take 4 cups of idly rice, wash nicely and soak it in a bowl for 4 hour

Step 2: Now take 1 1/4 cup of urad dal (use only whole urad dal and not broken),2 spoons of methi seeds(vendhayam)wash nicely and soak it in a separate bowl for 1 hour.

(for example: at 1 o clock soak idly rice and by  4 o clock soak urad dal and methi seeds or vendhayam  in another bowl ,let them soak till 5 o clock(both idly rice and urad dal).

Step 3: now drain the water from urad dal and grind them nicely. Sprinkle some water if needed to get grinded well. After grinding urad dal, remove it from the wet grinder and place it in a boul.

Step 4: Now grind idly rice in a wet grinder by adding little water and remove the grinded rice batter from wet grinder and pour it together with grinded dal batter and mix well by adding salt (as needed).

Let the batter ferment for 12 hours and after 12 hours the batter is ready to make idly and dosa.

Store the batter in refrigerator after it is fermented.

TO MAKE DOSA 

Let us learn to make crispy dosai or dosa,

Step 1: Heat non-stick dosa tawa or dosai kallu . Take the dosa batter in a bowl. In a ladle take up to ¾ level of dosa batter and pour it to the dosa tawa and start spreading the dosai(as shown in the picture)

 Step 2: Cook for 2 minutes, drizzle the oil all over the surface of the dosa and also around the edges. Flip and cook the dosa for 1 minute, now fold it by half and remove it from heat. Serve hot with chutney. (For chutney recipes look at my menu, side dish for idly and dosa)

CABBAGE PORIAL

CABBAGE PORIAL

Step 1: wash and chop cabbage

Step 2: add it in a bowl with water and boil it until it’s cooked. Remove it from heat, drain the water and keep it aside the cooked cabbage.

Step 3: heat oil in a kadai, add mustard seeds, urad dal, curry leaves, pinch of hung powder, 2 chopped green chilly. Sauté and add 1 finely chopped onions. Sauté until onions turns transparent.

Step 4: Now add those cabbage, and mix well. Cook for 2 minutes by adding salt.

 Now add ¼ cup of grated coconut and mix well.

 Cook for 1 min and remove from heat .serve with rice.

Beans Porial

Beans porial

Step 1: take 250 grams of finely chopped beans, pressure cook the same and keep it aside.

Step 2: heat oil in a kadai, add mustard seeds, urad dal, curry leaves, pinch of hing powder ,five red chilli and sauté for 5 seconds and add pressure cooked beans ,salt(as needed).sauté for 2 minutes .

Step 3: Now add ¼ cup of grated coconut and mix well. Cook for 1 minute and remove the beans porial from heat.

Avaraikai Porial or Broad bean porial.

Avaraikai Porial or Broad bean porial.

Step 1: wash a cut avaraikai in to fine pieces and pressure cook them and keep it a side.

Step 2: Heat 2 spoons oil in pan, add mustard seeds, after mustard seeds sputter add1 spoon of urad dal, 2 red chilly, pinch of hing powder,curry leaves and add pressure cooked avaraikai and mix well, let it cook for 2 minutes ,now add ¼ table spoon of sambar powder ,salt (as needed )and mix well. let then cook for another 4 minutes.

Step 3: Now add 4 table spoons of grated coconut and sauté well. Cook them for 1 minute and garnish with coriander leaves. Serve with sambar rice.