Thursday, May 17, 2012

dosa

Basic preparation

Dosa preparation.ogg
Dosa making
A mixture of Rice and Urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 2:1 or 3:1. The batter is allowed to sit overnight and ferment. Sometimes a little Fenugreek seeds are added to the Rice-dal mixture. Rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosa, or semolina for a rava dosa.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. A dosa is served hot, either folded in half or rolled like a wrap.

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