English Name For Ingredients
|
Hindi Names For Ingredients
|
Quantity
|
Dosa Rice
|
डोसा चावल
|
2 Cups
|
Grated Coconut
|
किसा हुआ नारियल
|
Grate of ½ large size Coconut
|
Beaten Rice (Poha)
|
पोहा
|
¾ Cup
|
Jaggery
|
गुड
|
1½ Cup or as per taste
|
Butter Milk or Curd
|
छाछ / दही
|
½ Cup
|
Fenugreek Seeds
|
मेथी के बीज
|
¼ tbsp
|
Turmeric Piece or Powder
|
हल्दी टुकड़ा या हल्दी पाउडर
|
A pinch
|
Salt
|
नमक
|
A pinch
|
- Soak dosa rice and fenugreek seeds in water for atleast two hours. Wash it properly and drain.
- Few minutes before grinding the rice soak beaten rice in water.
- Using a blender blend dosa rice, fenugreek seeds with little butter milk or curd. After blending one round add soaked beatern rice and grind again.
- Add jaggery, turmeric and a pinch of salt and blend it nicely. After adding jaggery batter will turn more liquid so be careful while adding butter milk. We need a fine medium thick batter.
- Ferment the batter overnight or for 8-9 hours. After overnight fermentation the batter will get pluffy and it is ready to make dosa’s.
- If the batter is to thick to fall off from the laddle add ¼ cup of water and adjust the consistency.
- Heat dosa pan in a medium flame and grease it with oil. Take a laddle ful of batter and pour over a hot pan. You are not required to spread this dosa. Close with a lid for few minutes. Do not flip the dosa as only one side of the dosa is cooked.
- When dosa is cooked properly the bottom part will be light brown in color and upper part will be soft and spongy.
- Drizzle few drops of ghee and remove the dosa and place it in a plate. Instead of ghee you can also serve with a dollop of home made fresh butter.