Dosas

It’s been quite a very long time since I have posted anything here. Now I am back and I hope, I keep posting more frequently.  I am going back to the roots…Enough of me trying North Indian, Chinese and Continental food. I have started cooking and learning more of the traditional South Indian Konkani food which my mom prepares daily at home.

Here is my first recipe of very simple and easy dosas. I am giving the proportion of the ingredients of the various items that go in the dosa batter

1. Masala dosa – 1 cup udad dal, 1.5 cups of rice, 1/2 cup of chana dal, 2 tea spoon methi (fenugreek) seeds all soaked for 5-6 hours.  Make a smooth batter and keep it in a warm place for about 6-7 hours to ferment. Add salt and finely grated chilies as per taste.  Make very thin and crispy dosas.

 2. 1 cup udad dal, 1.5 cups of rice soaked for 5 hours. Grind everything and keep it aside in a warm place for about 6-7 hours. Add salt as per taste and make thin dosas

 3. 2 cups of moong soaked overnight. Grind this the next morning and add salt as per the taste. Pour the batter over a non stick pan. The dosas have to be thick unlike the normal thin crispy dosas. Garnish dosas with finely chopped onion and green chilies. Then turn it upside and all both sides to be properly cooked.

 4. 1 cup udad dal, 1 cup moong dal soaked overnight. Grind both the ingredients the next morning. Add salt, grated ginger and finely chopped chilies. Make thin dosas.

5. Rava dosa – 1 cup rice flour, 1 cup maida, 1 cup rawa all mixed in butter milk, 1 teaspoon cumin seeds (jeera), finely grated ginger, salt as per taster. Keep this mixture aside for about half an hour before you make dosas. Sprinkle finely chopped onions on the nonstick pan and pour the batter evenly on the pan by sprinkling it using your hand. This way, the dosas are very crisp and have the desired large holes on them.

 6. 1/2 cup rice, 1/2 cup horse gram, 1/2 cup udad dal, 1/4 cup chana dal. Soak everything for 4-5 hours. Grind everything and keep it in a warm place for 6-7 hours (or overnight). Add salt, grated ginger, finely chopped green chilies. Make thin dosas.

7. Neer dosa – 1 cup rice soaked overnight , 1 cup grated coconut grinded to a fine paste. Adding lot of water is recommended while grinding. The batter should have the consistency of milk. Add salt to taste. Make thin dosas. This dosa is specially eaten with jaggery syrup rather than chutney. To make the jaggery syrup, 1 medium piece of jaggery is heated along with water in vessel until it becomes a thick syrup. This takes about 10 minutes.

 8. Cucumber dosa – 1 cup rice soaked overnight , 1 cup grated coconut , one medium piece of jaggery ( if powdered should be around 3 – 4 table spoon) are grinded. Do not make the batter very thin. De-seed the cucumber and chop it very finely. Add 3/4 cup of finely chopped cucumber and salt in the batter. Make dosas immediately.

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