Indian Recipe- Most popular! (Not spicy at all)
Let me attempt to teach you how to make an immensely popular Indian breakfast snack/bread.
It is slightly typical but if you allow me to coach you by email after your having tried it, I can assure you that you shall be able ot come up with perfect results. I pride in saying that I'm a good teacher- Chef Trainer, to be precise. :-)
Here goes-
Name of the dish - DOSA
Ingredients
300g Rice
Washed split black gram 150g
Fenugreek seeds 2g
Salt To taste
Groundnut oil 80 ml
Method:
1. Pick, wash and soak the lentils, rice and fenugreek seeds overnight.
2. Drain. Put in a blender, add salt, about 50 ml water and make a fine paste. (Not too thick, not too thin)
3. Allow the paste to ferment naturally at room temperature for 5 hours or till it doubles in size.
4. Warm a non stick fry pan. Put a ladle of the prepared batter right in the centre of the pan and spread it using the same ladle in concentric circles from the centre going outwards.
Normally, it is about a foot in diameter but you can make smaller pancakes. THey are very thin, but that will only come with practise. Be patient!
5. When the batter begins to set on the surface and some browning is visible under it, sprinkle oil all over it.
6. Put any filling of your choice and roll it into a cylinder.
7. Serve hot!
Note: Please share the outcome with me. This is my own recipe that's been tried a thousand times at least and needs no modification.
Believe it!!
Anand Mittal
It is slightly typical but if you allow me to coach you by email after your having tried it, I can assure you that you shall be able ot come up with perfect results. I pride in saying that I'm a good teacher- Chef Trainer, to be precise. :-)
Here goes-
Name of the dish - DOSA
Ingredients
300g Rice
Washed split black gram 150g
Fenugreek seeds 2g
Salt To taste
Groundnut oil 80 ml
Method:
1. Pick, wash and soak the lentils, rice and fenugreek seeds overnight.
2. Drain. Put in a blender, add salt, about 50 ml water and make a fine paste. (Not too thick, not too thin)
3. Allow the paste to ferment naturally at room temperature for 5 hours or till it doubles in size.
4. Warm a non stick fry pan. Put a ladle of the prepared batter right in the centre of the pan and spread it using the same ladle in concentric circles from the centre going outwards.
Normally, it is about a foot in diameter but you can make smaller pancakes. THey are very thin, but that will only come with practise. Be patient!
5. When the batter begins to set on the surface and some browning is visible under it, sprinkle oil all over it.
6. Put any filling of your choice and roll it into a cylinder.
7. Serve hot!
Note: Please share the outcome with me. This is my own recipe that's been tried a thousand times at least and needs no modification.
Believe it!!
Anand Mittal
2 people like it
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Comments (3)
Indraniel B.6
dairy technologist
I like South Indian Foods but never dared to prepare at home. Will try but I think some ingredients are difficult to get in North India. Any alternatives to that seeds can make it. Nice if you can share some more popular recipes of South India. It is fun to eat the big paper dosha I eat in Madras.
Anand Mittal6
Sky is the limit Beth, regarding what to fill it with. It can be any veg or non veg of your choice, with a minimum sauce so that the pancake does not get soggy, yet be moist enough to be eaten.
The classic filling is very spicy- made of potatoes. I did not mention it because most of non-Indians would have no taste for it. My second doubt is if the gram would be available where you stay...
Try it and do share the outcome.
Regards,
Anand Mittal
:-)
Beth Schmillen10
This looks very delicious. I will give it a try as soon as I get a chance!
I may need suggestions as to what to fill it with!
Beth