Verum Arisi Dosa recipe
Ingredients
Idli rice - 3 cups
Onion - 1
Salt - As needed
Green chilli - 2
To temper
Coconut Oil/ oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig
Method
1. Soak rice for 3 hours
atleast and grind to a fine batter adding required water. If you want to make
it for breakfast, the before evening soak and grind, mix salt and keep it
overnight for fermentation. Next day morning, add more water and make a thin
batter as shown in the picture. In a kadai, temper with the items given under
‘To temper’ table, fry onion and green chillies until onion turns just
transparent.
2. Add it to the batter and
mix well.
3. Heat dosa pan and grease
with few drops oil and pour the batter from outside to inside as we do for
karacha maavu dosais and cook both sides.
Notes
- You can add a fist full off cooked rice while grinding. The dosa by itself comes out great soft, but adding rice makes more softer.
- May not come out good in raw rice or eating rice. You can try at your own risk, but make sure to add cooked rice for it as it may give you dry dosais.
- Depending upon the quality of rice, sometimes the dosa may dry one side and look white and uncooked. For that, try cooking the dosa covered with a lid before flipping.
- Non-stick pans mostly give dry dosas. So cover and cook.
Keyword: Tastes great with the
onion chutney or onion tomato chutney Even with sugar
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