All, any idea how come the dosa at the restaurnats smell so different from what we make at home. i like the texture and the smell. let me know if any one know the Secret.
Hi , First of all your Dosa flour should hv more of rice to get the crisp dosas. And u might hv noticed- they only cook one side of the dosa. They donot turn the dosa. It should be cooked only one side to a little brown- ( roast they say) Later vairations can be add like butter, or oil. You do get the same taste at home also. I do at home. Lakshmi
Someone once told me to add about half teaspoon of methi seeds while soaking the urid dal. This way the dosas get a nice lacy texture. - Another friend from Karnataka suggested adding a handful of pohe while soaking to give the dosas a nice golden colour. Both these tips work well for me and when my DH wants his dosa restaurant style...there you go - butter/ghee does the trick!!!
Hi, Adding poha will give crispiness, adding a little more urad dhal only give the colour and flavour. Fenugreek seeds is added to just make the batter fermented. This is the combination for the crispy as well as flavour for the restaurant doss. This is my personnal experience. I struggled a lot with the batter which i used to ground in my earlier days of cooking...
They add Poha and Methi and a handful of Channa Dal (one of my friends owns a restaurant and came to know about it ) while grinding and of course the Ghee and Butter adds to the aroma and the taste ..
Pls tell me what is the idol proportion of rice and urad daal for making nice south indian dosa. what rice can i use other than dosa rice available at market? For how many hours you leave it to ferment well?
