Dosa ( Idlis and Dosas)


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Dosa, the traditional favourite of the south, has now become a versatile dish that dots tables around the world. With potato masala or paneer masala; with onions, carrots or cashews; or just plain – crispy or soft, thin or thick, dosa lends itself to satiate your wishes.

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Soaking Time:  2 hours.   Preparation Time:    Fermenting Time:  4 hours.   Cooking Time:     Makes 8 servings
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  1. Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice for at least 2 hours.
  2. Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.
  3. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
  4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
  5. Repeat with the remaining batter.
  6. Serve with coconut chutney and sambhar.

  2. When the dosa is cooked, put some potato bhaji on it. Roll to form a cylindrical shape and serve hot.

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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