We south Indians mostly prefer idli /dosa for breakfast and to say the truth its the healthiest and tastiest food nothing can match it.We can make lots of variation in it by adding millets ,oats and other cereals.This is one way of making dosa where it is made very thick in iron tawa/skillet.
Soaking time: 2 hours
Fermenting time: 6 hours to over night
For making dosa: 2 to 3 mins
- Raw rice-3\4 th cup
- par boiled rice- 3\4 th cup
- urad dal-1\2 cup
- methi seeds-1\2 tsp
1.Wash both rice and dal with methi seeds seperately.soak it for 2 hours.
2.Grind to fine paste and transfer it to a vessel.Add salt and allow it to ferment over night.
3.When fermented well heat a iron dosa tawa if not a non-stick one and pour a big ladle of batter.No need to spread much.smear oil on the sides.Flip the other side and cook.
When done serve hot with chuney,sambar or any favourite side dish.
We had it with vada curry and idli podi.
kal dosai looks wonderful and my favorite too.you r right babi.,naothing can beat dosaiReplyDelete
very yummy dosa...will love this for breakfastReplyDelete
That looks yummy dosa. Perfect breakfast recipe.ReplyDelete
Kal dosai is famous in Triunelveli district. They make dosai before fermentation. It is thicker than normal and also whitish. In the hostel some decades back the students do not like dosa to be crisp or brownish. it should be white and soft..ReplyDelete