Dosa
Dosa

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, dosa. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Dosa is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Dosa is something that I’ve loved my entire life. They’re nice and they look fantastic.

The cook looks bad , but the Dosa tastes AMAZING. Since lot of people have been asking what is that he is putting on it, Here's the list. Modern, authentic Indian dining Trust the colonial powers to claim it as their own? We're reclaiming it and serving it again at DOSA starting on.

To get started with this recipe, we have to prepare a few ingredients. You can cook dosa using 5 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Dosa:
  1. Get 1 cup urad daal (split, skinless black gram)
  2. Prepare 3 cups rice
  3. Make ready 3/4 teaspoon fenugreek seeds
  4. Take to taste Salt
  5. Take as needed Vegetable / canola / sunflower cooking oil

From Wikibooks, open books for an open world. Jump to navigation Jump to search. Dosa is a fermented crepe or pancake made from rice batter and black lentils. Crispy, thin delicious potato stuffed dosa is served with chutney.

Instructions to make Dosa:
  1. Steps to Make It: - Gather the ingredients.‬Wash the rice and urad daal well. Add the fenugreek seeds to the mix and fill enough water in the rice-daal bowl to cover them about 2-inch deep. Soak overnight.
  2. Next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind - adding very little water if necessary - to a smooth yet slightly grainy paste.When all the rice-daal mix is ground like this, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.
  3. Now add salt to taste and keep the dosa batter aside in a warm, dark spot, covered, for 6 to 8 hours. After this fermentation, stir the batter well. It is now ready to make dosas.Put some cooking oil in a small bowl and keep ready. You will also need a bowl of ice cold water, a large, flat nonstick pan, 2 sheets of paper towel, a ladle, a spatula, and a basting brush.
  4. Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible in the pan. Now turn on the heat/ flame at medium high.Fill the ladle up to the 3/4 level with dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty.
  5. Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8-inch diameter. Do not be alarmed if the dosa develops tiny holes as you spread the batter. This is normal. As soon as you have finished spreading the batter out on the pan, dip the basting brush in cooking oil and drizzle the oil all over the surface of the dosa and also around it's edges. Now hold the pan by it's handle, lift up and swirl it so as to make the drizzled oil spread all over the dosa.
  6. When the upper surface begins to look cooked (it will no longer look soft or runny), flip the dosa. By this time, ideally, the surface that was underneath should be light golden in colour. Cook for 1 minute after flipping.
  7. The dosa is almost done. Fold it in half and allow to cook for 30 seconds more.Before you start making the next dosa, fold another sheet of paper towel into a wad and dip it in ice cold water. Squeeze the wad to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next dosa will spread evenly and not break because the pan is too hot. Now proceed as you did for the last dosa.
  8. Serve the ready dosa with side dishes like South Indian coconut chutney, South Indian gunpowder chutney, and sambar.

Dosa is a fermented crepe or pancake made from rice batter and black lentils. Crispy, thin delicious potato stuffed dosa is served with chutney. DOSA - Declarative Object Storage Abstraction. DOSA is a storage framework that provides a declarative object storage abstraction for applications in Golang and (soon) Java. Rava dosa is a popular variety of South Indian dosa which are crisp, netted and thin.

So that is going to wrap it up with this special food dosa recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!