Crispy Ghee Roast Dosa - Preethi Baliga
Ingredients
4 cup Dosa rice or raw rice
1 cup Urad dal/ Split black gram
1/3 cup Moong dal/split Green gram or Tur dal
1/3 cup Chana dal
1/3 cup Masoor dal
1 cup Thick Beaten rice/Poha/avalakki
1tsp Methi/Fenugreek seeds
Ghee for Roasting
Salt to taste
Cooking Directions
Wash and soak moong dal,masoor dal, chana dal ,rice and methi for at least 4 hours in summer and 8-9 hours in winter in one big bowl, with enough water.
Soak urad dal separately in a bowl for 5-6 hours.
Wash and Soak Poha/beaten rice for 30 minutes.
Strain water from urad dal. Keep the water for grinding.
Start grinding by putting urad dal and a little water in my wet grinder. If the paste is getting dry and very thick, add water as required. I used about 4 -41/2 cups of water. Keep grinding until there is a good amount of froth. The paste should be very smooth and fluffy like whipped egg white or cream. You can use mixer grinder if you do not have a wet grinder.
Transfer the urad dal paste into a big vessel.
Now Strain water from rice and dal mixture. Use this water for grinding.
No need to wash the grinder. Add the rice and dal along with soaked poha into the grinder. While grinding rice and dals, first put 3/4 cup of water. Add water slowly on the stones and on the sides where you can see that a thick paste is forming. Otherwise the grinder will not grind properly and may stop to rotate. With the help of a spatula mix the mixture.
When the rice and dal is ground to a smooth and fluffy paste, the grinding process is complete.
Now mix this rice mixture to the Urad dal mixture and blend it well.The batter should be thick thick like pancake batter.Keep the batter overnight for fermentation
Fermentation will make the batter to raise.Transfer the batter into 2 or 3 boxes. Fill only half of them.
Next day morning add salt and give a nice beat till the bubble appears and salt dissolves completely.
4 cup Dosa rice or raw rice
1 cup Urad dal/ Split black gram
1/3 cup Moong dal/split Green gram or Tur dal
1/3 cup Chana dal
1/3 cup Masoor dal
1 cup Thick Beaten rice/Poha/avalakki
1tsp Methi/Fenugreek seeds
Ghee for Roasting
Salt to taste
Cooking Directions
Wash and soak moong dal,masoor dal, chana dal ,rice and methi for at least 4 hours in summer and 8-9 hours in winter in one big bowl, with enough water.
Soak urad dal separately in a bowl for 5-6 hours.
Wash and Soak Poha/beaten rice for 30 minutes.
Strain water from urad dal. Keep the water for grinding.
Start grinding by putting urad dal and a little water in my wet grinder. If the paste is getting dry and very thick, add water as required. I used about 4 -41/2 cups of water. Keep grinding until there is a good amount of froth. The paste should be very smooth and fluffy like whipped egg white or cream. You can use mixer grinder if you do not have a wet grinder.
Transfer the urad dal paste into a big vessel.
Now Strain water from rice and dal mixture. Use this water for grinding.
No need to wash the grinder. Add the rice and dal along with soaked poha into the grinder. While grinding rice and dals, first put 3/4 cup of water. Add water slowly on the stones and on the sides where you can see that a thick paste is forming. Otherwise the grinder will not grind properly and may stop to rotate. With the help of a spatula mix the mixture.
When the rice and dal is ground to a smooth and fluffy paste, the grinding process is complete.
Now mix this rice mixture to the Urad dal mixture and blend it well.The batter should be thick thick like pancake batter.Keep the batter overnight for fermentation
Fermentation will make the batter to raise.Transfer the batter into 2 or 3 boxes. Fill only half of them.
Next day morning add salt and give a nice beat till the bubble appears and salt dissolves completely.
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