Wednesday, August 26, 2009
Mysore Masala Dosa
The Mysore Masala Dosa is soft on the inside and crisp on the outside and is served with a lump of melting butter on it.
4 glasses raw rice, ½ glass chana dal, 1 glass urad dal,
2 tsp methi seeds, 1 hand full of avalakki, salt, 2 tsp of sugar.
Soak all the above ingredients in water for about 6-8 hours, then grind into dosa batter consistency, add salt & sugar, let it ferment overnight. Next day make dosas. Serve along with potato subji & coconut chutney.
Ingredients: Boiled potatoes, boiled peas, 1 lemon.
Season with mustard seeds, chana dal, urad dal, curry leaves, green chillies, boiled potatoes, peas, salt & mix it with lemon juice.
Madras Adai Dosa
2 glasses raw rice, ½ glass chana dal, ½ glass urad dal, ½ glass toor dal, 1 tsp methi seeds, 1 tsp jeera, 1 tsp pepper powder, 1 cup grated fresh coconut, 6-8 green chillies finely cut, 1 tsp til, salt, small bunch coriander & curry leaves.
Soak rice, dals & methi seeds for 5-6 hours in water. Grind soaked rice, dal and methi seeds along with coconut. Now add the other ingredients & make into a batter consistency.
Let it rest overnight. This dosa has to be poured thick. Serve along with coconut chutney.
Instant Maida Dosa
Maida dosas are not crisp but very soft and tasty.
Maida 250 gms, urad dal 50 gms, methi seeds 1 tsp, rava 50 gms, salt to taste.
Soak urad dal and methi seeds for 1-2 hours & grind it. Mix maida, rava and salt. Make dosas and serve with chutney when still hot.
4 cups of rava, 1½ cup urad dal, 1 tsp of methi seeds, small bunch of cut coriander leaves, curry leaves, salt, 1 tsp of jeera, fresh grated coconut, 2 tsp of til, 5-6 cashew nuts.
Soak urad dal & methi seeds for 1 hour and grind it. Mix rava & make into batter of pouring consistency. Add coriander, curry leaves, jeera, til, cashew nuts, grated coconut & salt. Leave it overnight for fermentation & make dosas next day morning. Serve along with coconut chutney & sagu.
½ kg raw rice, 1 hand full of methi seeds, ½ glass urad dal, salt, 1 tsp of sugar.
Soak rice, methi seeds and urad dal in water for 5-6 hours. Grind this with little water, add sugar and salt, leave it overnight for fermentation. Next day morning make dosas and serve along with fried gram dal chutney.