Hi all, can anyone pls give recipe for thengai dosai? I need to have the consistency to prepare like ordinary rice dosai only but not like rava dosai. Thank you
You must cool down the tawa between dosas. [this is not clearly shown on video] Otherwise spreading the batter would be a tough thing. If you add batter to a tawa that is too hot, you will scramble the batter when you try to spread. 1. Remove the done dosa. 2. sprinkle a handful of water on the tawa to steam off the excess heat. when all the water is gone, pour a large spoon of batter, spread the batter, add some oil. 3. raise the flame up to brown side 1. When side 1 is done, lower the flame, turnover the dosa. 4. go to step 1.
Hi @Nonya thank you very much for the recipe. I have been doing regular dosa these days. I had it when i wan in my aunt house, but forgot to ask.. Thank U
While "regular" dosai is made from fermented batter, this coconut dosai is made from unfermented batter. The advantage of the latter is that it minimizes stomach bloating, and gases. I would recommend grinding in a few cloves of garlic with the rice-urad mix. Garlic is a known curative for gas (flatulence). You can also use garlic in the coconut dosai mix.
