SOUTH INDIAN PLAIN DOSA

• 

   INGRIDIENTS:

• FOR BATTER:

• WHITE URAD DAL-1 CUP
• IDLI RICE-4 CUP
• FENGUGREEK SEED-1TSP
• SALT-1TSP
• REFINED OIL-1/4 LITRE

• METHOD:

• BATTER:

• SOAKED THE RICE AND URAD DAL,FENGUGREEK/METHI SEED SEPERATELY FOR 6 HOURS.
• AFTER 6 HOURS BLEND THE URAD DAL+METHI SEED FINELY BY ADDING WATER.
• THEN BLEND SOAKED IDLI RICE COARSLEY BY ADDING WATER.
• THEN MIX THE WHOLE MIXTURE.
• ADD SALT DURING THE BLENDING TIME.
• ALLOW IT FOR FERMENTATION FOR 12 TO14 HOURS DURING THE WINTER SEASON.
• IT WILL BECOME PUFFY AFTER THE FERMENTATION.

• MAKING OF DOSA:

• HEAT THE TAWA ON MEDIUM HIGH FLAME.
• FOR SPREADING BATTER ,KEEP THE TAWA ASIDE FROM THE GAS.
• SPREAD THE BATTER ON TAWA FASTLY WITH THE HELP OF STEEL BOWL OR TBSP.
• SPREAD IT AS THIN AS U CAN.
• ONLY POUR 1 MEDIUM TSP BATTER IN ONE GO.
• AFTER SPREAD THE BATTER WE CAN PUT THE TAWA ON THE FLAME.
• NOW SPRINKLE THE REFINED OIL ON THE SIDES OF DOSA.
• WHEN IT GET ROASTED ,U LL FIND OUT THAT UR DOSA CAN EASILY REMOVE FROM SURFACE.
• TOASTED IT FROM BOTH SIDES.

RECOMMENDED:

• BEST  TO EAT WTH COCONUT,CORRIENDER ,TOMATO-GARLIC CHUTNEY, +SAMBHAR

• TIPS:

• DON'T ADD MORE THAN 1TSP METHI AS DOSA TASTE WILL BECOME BITTER 
• AND WHEN WE ROAST THE DOSA THEN IT COLOR LL  BECOME CHANGE IF WE ADD EXCESS OF FENGU GREEK SEED