Dosas
Ingredients:
- 4 cups rice
- 1 1/2 cups Black gram (Urad dal)
- 1 tbs cumin seeds (optional)
- Salt to taste
Method
- Soak the urad dal and rice separately for 6 hours
- Fill the soaked urad dal in the stainless jar up to half level. Run the mixer, and add the water gradually. The paste should become uniformly fine.
- Make the fine paste of soaked rice.
- After grinding mix dal and rice paste, add some more water if needed.
- Keep overnight for ferment.
- Add salt and cumin seeds for taste.
- Make the dosa on a hot griddle.
- Use any suitable oil. Brown both the sides. Serve hot.
- Before Putting tava on the heat, prepare all ingredients and keep spatula, utensils , serving plate etc ready in the cooking area. If you are looking for things once the tava is on the heat, it can overheat quickly and destroy the nonstick coating.
- Adding a little oil or butter to the tava may enhance the color, taste and texture of many foods.
- Eggs should be cooked on the low to medium temperatures. Highest heat hardness the protein, resulting in ruby eggs.
- Eggs, batters, dough's and fillings should be at room temperature before beginning to cook.
- To prevent sticking when rolling out rounds of dough, slightly flatten balls and press the balls/ coils lightly in flour on both sides. Shake off excess flour and roll out .
