Sada Dosa ( Mumbai Roadside Recipe)
by Tarla Dalal
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Fzzzzzzzzzzzzzkkkk! your ear wakes up your gastronomic juices as soon as it hears the vendor sprinkling water on the hot tava before pouring the batter and spreading it into a thin, crisp dosa, which is then rolled up and served along with sambhar and other chutneys.
- Clean, wash and soak the rice in enough water for atleast 3 to 4 hours.
- Clean, wash and soak the urad dal and fenugreek seeds together in enough water for atleast 3 to 4 hours.
- Drain the rice, add the rice flakes, add a little water (approx. ¼ cup of water) and blend in a mixer to a smooth paste.
- Drain the urad dal and fenugreek seeds, add a little water (approx. 1 tbsp of water) and blend in a mixer to a smooth paste.
- Combine the rice paste and urad dal paste, mix well and cover and allow it to ferment in a warm place for atleast 6 to 8 hours.
- Add ½ cup of water, salt and besan and mix well.
- Remove 1 cup of the prepared batter to make dosas and store the remaining batter in an air-tight container in a deep-freezer.
- Pour ¼th of the batter on the greased non- stick tava (griddle)(refer handy tip) and spread in a circular motion to make a 225 mm. (9") thin dosa.
- Smear 1 tsp of oil over it and cook till the dosa turns brown in colour and crisp.
- Fold over to make a semi-circle or a roll.
- Place the dosa on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar.
- Repeat with the remaining ingredients to make 3 more plates.
- Before making the dosas grease the non-stick tava with ¼ tsp of oil and wipe with a slice of onion or potato. Sprinkle a little water on it and wipe off using a piece of cloth.
- Spread a portion of the batter to make a small sample dosa, cook it and discard.
- This will ensure that the remaining dosas do not stick to the tava (griddle) and can be cooked easily.
Nutrient values (Abbrv) per plate
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