When you say Dosa it is not the specialty of Kerala alone. More accurately Dosa is common more in Tamilnadu, Karnataka, and Andhra Pradesh than Kerala. However, this variety of Dosa is from the kitchens of Kerala. Like other variants this one also is better served with Sambar and Coconut chutney.
Ingredients
Raw Rice 2 cups
Cooked rice ¼ cup
Urad daal ¾ cup
Salt to taste
Water to make the batter
Vegetable oil as required
Method § Soak raw rice and urad daal for 3 to 4 hours; Grind them by adding required water, salt and cooked rice to form a thick batter; keep the batter overnight for fermentation. § Heat a greased nonstick griddle and pour one ladle of batter and spread it using the back of ladle to a thin round shape. § Spread 2 to 4 drops of vegetable oil on the spread batter and cook at low or medium flame for 3 to 4 minutes. § When the edges begin to crisp, flip it over and cook for another 2 to 3 minutes. § Once cooked well on both sides remove and serve hot with sambar and chutney. |
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