Dosa batter (restaurant style)

I'm writing this post as few of my friends are so fond of the restaurant style roast dosa and they wanted me to share the recipe for the same.


Hope you all are able to make crispy dosa in the same taste as you get it in hotel after reading this post. I learnt this recipe from my friend's mom who was the owner of a hotel in Coimbatore. I'm always reminded of her when I speak of this recipe as she is no more but her recipe stays forever.
 
 
Soaking time: 4 hrs
preparation time :20 minutes
serves 8
 
 
Ingredients:


idly rice - 2 cups
urad dhal - 1/2 cup
channa dhal - 2 table spoon
methi seeds - 1 table spoon
 
Preparation:

Wash and soak all the ingredients together for about 4 hours.

Grind it to a soft batter in the grinder. Once or twice you can add water in between if required but don't make it too watery.

It should be thick like idly batter only.
Remove it and add salt and mix with your hand for atleast 10 minutes -  this is to activate the fementation process.
Pour it in a vessel which is big enough because the batter rises during fermentation, it doubles in volume.

Keep the vessel in a warm place to ferment for 5-8 hours till it raises.
 
Heat the dosa tawa and when its ready wipe the tawa with a wet cloth then apply oil lightly.
Now keep the flame in medium and start pouring the dosa.

Pour a spoon  of oil on top of the dosa and cover it with the lid.

In 2 to 3 minutes you will hear crackling sound (the water from vapour falling on the tawa) then its time for you to open the lid and flip the dosa and cook it for another minute and remove and serve hot.

 
If you are making roast, once you hear the crackling sound open the lid, keep the stove in sim and use your dosa spatula to remove the top layer of the soft part of the dosa out, then add some ghee then flip it to cook the other side till its golden brown and crispy. You will get paper thin roast in restaurant taste.

 
Enjoy it with sambar or chutney.
post your comments and feedback.
 
If you have any doubts also let me know in the comments section.
 
Notes:
Unlike idly batter,  you can soak all the ingredients together and grind .

Fenugreek gives a soft dosa , whereas the channa dhal gives the golden brown color and flavor.

Some say adding a little raw rice makes it crispy but it makes the dosa dry.(I am saying about regular dosa with this batter not roast). Whereas this recipe the dosa prepared stays soft atleast for 2 to 3 hours do you can even pack for lunch it will definitely be softer than with raw rice. 

 
 

Comments

Post a Comment

any questions? let me know!

Popular posts from this blog

Puliyokara-prasadham style

Image
The first thing you think of when someone says puliyokara is temple prasadham. Today is purataasi sanikilamai, and I decided to make some puliyokara for annadhaanam to give to the needy in this COVID situation. So I thought of sharing the recipe with you!) Preparation time:25 minutes Serves: 4 Ingredients: 1.Cooked rice-2 cups 2.Tamarind-2 lemon sized balls 3.Jaggery powder-1/4 tsp 4.Gingelly oil-4+1 tbsp To grind: 1.Red chilly-4 2.Coriander seeds-2 tbsp 3. Channa dal-1 tbsp 4.Meithi seeds-1/4 tsp To dry roast: 1.Peanuts-1/4 cup 2.sesame seeds-1/2 tsp To season: Split urad dal-1/4 tbsp Mustard-1/4 tbsp Channa dal-1/4 tbsp Red chilly-2 (cut into pieces) Curry leaves-2 sprigs Hing-1/4 tsp Turmeric-1/4 tsp Preparation: Cook the rice to 90% done and add 1tbsp oil and spread it on a large bowl. Soak the tamarind in 1 cup of water. Now in a kadai, dry roast all the ingredients to grind, cool it down to room temperature and grind it using a blender. Keeping in low flame,dry roast the raw pea...
Read more

Beetroot idlies

Image
Are you tired of seeing and having the same old white idlies? Here come colourful new beet idlies! You get the natural colouring from the beet juice, which is high in antioxidants and is a good source of iron as well. So serve this to your guests and let them 'sink in the pink'. Lets see how to make these pink rice cakes: Preparation time-20 minutes Serves 4 Ingredients: 1.Idly batter-2 cups 2.Beetroot-1/2 3.water-3 to4 tbsp   Preparation: Split the batter into two portions.Peal and rough chop the beetroots Add to the mixie jar and blend well.If required you may add water, but not more than 3 to 4 tbsps. Strain the blended mixture well to get the beetroot juice now add the beet juice to one portion of the batter and mix well. Then add required amount of water to the other portion of batter to get it to the same consistency as the beet batter. Keep the idly steamer on the stove, when it starts to steam, open the lid and reduce the flame to low, and start adding the batter one sp...
Read more

French Fries

Image
Today when we order french fries at a restaurant, the first image that enters our minds is that of crispy potato fingers, but did you know that a long-ago about in the 1600s, french fries were used as a substitute for fish! That's how the recent dish of fish and chips, (which is a whole fish served along with french fries) came into the trend. And friends, also the FRENCH fries were not invented by the French, but by the Americans.   Preparation time :20 minutes Serves 4 Ingredients: Potatoes-4  Ice cold water-2 cups Corn flour-2 tbsp. Oil to fry Salt to taste Pepper- to sprinkle Preparation: Wash and peel the potatoes, slice the sides so it becomes a cuboid. Then cut it lengthwise to finger size pieces and leave it in ice-cold water for 20 mins. Remove them from the water and add cornflour and mix well so that it coats all the fries. Deep fry them in hot oil. Once you feel the crispiness of the fries when you move your ladle its time to remove them. Sprinkle salt and pepper a...
Read more