Dosa/ Ghee Roast

Most of the people i met said many complaints about their dosa preparation. They found very much unsatisfied of their Dosa. Some complains that they turn too much brown, or they are too thick and not roasted properly and sometimes even too sour. This is because they are mostly not aware or even if they are aware they seems careless of the right proportion of  ingredients they have to put in and the time they take to ferment it. And ofcourse weather is doing very much impact on this sourness and texture of the outcome. If it is a too hot weather keep it outside till it rises and then take it into the refrigerator. If it is too cold you can leave it outside till it rises and then back to fridge.


The proportion 1:2 of rice and split black gram has got a lot to do with the fruition. 


Do you know that Dosa is a very easy breakfast to prepare when you have the batter ready. You can also prepare it in large amount and store it in fridge for 3-4 days.


Of course, you get the ready made batter and flour though. Flour mix of Eastern and Nirapara brands are real good.


Ingredients:-


Long Grain rice/ white rice/Raw rice(Pachari)-2 cups
Black gram(Uzhunnu)-1 cup
Fenugreek seeds-7seeds-1/4tspn
Salt-1tspn
Ghee-1tspn
Cooked rice-2 tblspn(not more) This gives a wonderful texture to your dosa.
Water-1 cup(1/2 cup more if necessary)


Directions:-

• Wash and soak rice and dal separately or together for 6-8hrs hours. Soak in fenugreek seeds together too.
• Grind them together with 1cup ( 1/2 cup more if necessary) of water and salt as required. Add the required amount of water depending on your desired thickness of the dosa.
• Dosa batter is usually thinner than idly batter.
• Keep it overnight to ferment. (Again depending on the weather; if it is too hot let it ferment for 6 hrs and if the batter has reasonably rose to a certain level place it into the fridge. Check the sourness also)
• Pour one spoon full of batter on a greased frying pan as thin as possible.
• Pour 1 tsp of ghee  on its edges. When the base is golden brown, turn the side and cook well.

Serve dosa hot with coconut( green/red) chutney or onion chutney (Ulli chammanthi). Dosa is also best suited with sambar or tomato chutney.


Replacing the long grain rice with idly rice and reducing the quantity of water to prepare the batter makes an idly batter  ready.


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