Good quality Raw rice - 2 cups
Grated coconut - 1/4 cup
Water & salt - as needed ( i used nearly 4-5 cups of water)
Wash and soak the raw rice in enough water for 4-6 hours or over night.Drain all the water and grind it along with grated coconut and little salt.This dosa batter takes less salt so add it carefully.If u feel salt is less after grinding,u can add it later.But do not add more salt while grinding.First grind the rice & coconut to a coarse paste without adding water and then add 1 cup of water to make a smooth paste.Wipe the sides & the jar while grinding.I used my bigger sized mixie jar to grind the batter.Check the batter and grind it again adding required water till u get a very smooth paste without any grits.I used nearly 2 cups of water while grinding.Do not run the mixie for longer time.Give some time gap between successive grinding so that your jar won’t get heated up soon.
After grinding the batter smoothly,remove the batter in a bowl and wash the jar with 1/2 cup of clean water .Add this to the batter and check for its smoothness by taking the batter between your thumb finger & fore finger.It should be very smooth without any grits or rice particles.Then add more water( around 1.5-2 cups) to make a watery batter.Its consistency should be like low fat milk or buttermilk. So add water accordingly.Check for salt.
To check the right consistency of batter, dip the back of spoon into the batter.If the batter coats very lightly,it is correct.Else add little more water.U can also check its consistency by making a dosa. If dosa comes out very thick and if the batter doesn’t spread on its own,add more water.So u have to adjust the consistency only by some trial & error.After adding all the water,u may get around 6-7 cups of batter i guess.
To make dosas,a good conditioned non-stick dosa pan or frying pan with handle is needed.Heat the dosa pan well.Sprinkle few drops of water and if water droplets go off within few seconds,heat is just right.Then dip a cloth or tissue paper in oil and grease the pan well.Proper heating of pan and good greasing is very important.Keep the flame high.
Season/grease the pan and mix the batter thoroughly well every time before making dosa. Don’t forget !
Now take 1/2 ladle of batter and pour it from 1/2 feet above the dosa pan.As soon as you pour the dosa batter using your right hand,the batter will spread on its own to some extent.Immediately swirl the dosa pan with your left hand and try to make it round.Fill the holes with little batter if u need.
Now simmer the flame completely and close the dosa with a lid.Let it cook for 30 seconds.Then remove the lid and again cook in open pan for another 30 seconds.Sides of the dosa may lift slightly.That’s it.No need to flip the dosa and do not brown the dosa.It should be super white in color.Carefully fold the dosa into half and fold again to make a triangle shape.Serve with chutney or sagu !
For the next dosa,before pouring the batter,keep the flame high,grease the pan with oil,mix the batter thoroughly and then make dosa. Repeat this procedure till the end.
Do not stack the dosa one above the other when it is hot because they will stick to each other easily.Serve in two plates.
Grated coconut - 1/4 cup
Water & salt - as needed ( i used nearly 4-5 cups of water)
Wash and soak the raw rice in enough water for 4-6 hours or over night.Drain all the water and grind it along with grated coconut and little salt.This dosa batter takes less salt so add it carefully.If u feel salt is less after grinding,u can add it later.But do not add more salt while grinding.First grind the rice & coconut to a coarse paste without adding water and then add 1 cup of water to make a smooth paste.Wipe the sides & the jar while grinding.I used my bigger sized mixie jar to grind the batter.Check the batter and grind it again adding required water till u get a very smooth paste without any grits.I used nearly 2 cups of water while grinding.Do not run the mixie for longer time.Give some time gap between successive grinding so that your jar won’t get heated up soon.
After grinding the batter smoothly,remove the batter in a bowl and wash the jar with 1/2 cup of clean water .Add this to the batter and check for its smoothness by taking the batter between your thumb finger & fore finger.It should be very smooth without any grits or rice particles.Then add more water( around 1.5-2 cups) to make a watery batter.Its consistency should be like low fat milk or buttermilk. So add water accordingly.Check for salt.
To check the right consistency of batter, dip the back of spoon into the batter.If the batter coats very lightly,it is correct.Else add little more water.U can also check its consistency by making a dosa. If dosa comes out very thick and if the batter doesn’t spread on its own,add more water.So u have to adjust the consistency only by some trial & error.After adding all the water,u may get around 6-7 cups of batter i guess.
To make dosas,a good conditioned non-stick dosa pan or frying pan with handle is needed.Heat the dosa pan well.Sprinkle few drops of water and if water droplets go off within few seconds,heat is just right.Then dip a cloth or tissue paper in oil and grease the pan well.Proper heating of pan and good greasing is very important.Keep the flame high.
Season/grease the pan and mix the batter thoroughly well every time before making dosa. Don’t forget !
Now take 1/2 ladle of batter and pour it from 1/2 feet above the dosa pan.As soon as you pour the dosa batter using your right hand,the batter will spread on its own to some extent.Immediately swirl the dosa pan with your left hand and try to make it round.Fill the holes with little batter if u need.
Now simmer the flame completely and close the dosa with a lid.Let it cook for 30 seconds.Then remove the lid and again cook in open pan for another 30 seconds.Sides of the dosa may lift slightly.That’s it.No need to flip the dosa and do not brown the dosa.It should be super white in color.Carefully fold the dosa into half and fold again to make a triangle shape.Serve with chutney or sagu !
For the next dosa,before pouring the batter,keep the flame high,grease the pan with oil,mix the batter thoroughly and then make dosa. Repeat this procedure till the end.
Do not stack the dosa one above the other when it is hot because they will stick to each other easily.Serve in two plates.
I will try
ReplyDeleteNever tried earlier
I will try
ReplyDeleteNever tried earlier