Ask here - The recipes you want from ChitVish

txs a lot

dear vidya ,
txs a lot of telling me where exactely these recipes are otherwise its realy a difficult job to find the one which u r looking for, from the bulk of mouthwatering recipes . whenever i start to search a particular recipe from chitvish mam i always forget what i am looking for and start looking on those mouthwatering pic which she posts .
with regards

 

Jaya, welcome to our forum !

The 2 types of rice - idli rice & dosa rice are new to me.
I suggest the you first try the " kal dosai" I have given. It is the most foolproof dosai of all. Next you can try the golden brown dosai. For a change, set aside your proportion & follow the proportion, I have given. ( Do not mistake me for saying this, please ).
Another point is the tava should not become too hot, when you spread the batter. Then it will stick definitely. Let it be just medium hot. The batter should not be too thin - it should be just right. You should not use washing powders on the tava when cleaning, use a mild soap so that the softness is retained. Otherwise, sticking is likely. Also before making a dosa, rub the tava with a cut potato or a cut big onion. Then also the sticking will stop. After removing every dosa, sprinkle little water & wipe with a cloth or a tissue, any crumbs sticking to the tava. I think I have given all the points.
I was also not making dosas with aval originally !
Happy Dosa Days !
Love & regards,
Chithra.

 

Doubts on Kal Dosai

Dear chithra Madam,

I'm soo excited to see ur fast reply to my first query. I just put my son to sleep and immediately came to computer to see if you have sent the reply. Thank you so much!!! Next i want to ask you sorry if i have written anything wrong in the posting..i typed it from office in a hurry.
Now, few doubts on kal dosai:
1. Boiled rice - is it same as ponni puzhungal arisi??
2. Raw rice - there are raw rices of different prizes. Does it affect the dosa quality?
3. Urad dhal-should i use the split one or the full one??
My hubby likes brown coloured dosa. Can i add little methi with this??

Madam, i hope i'm not troubling you with my silly doubts...
Jaya

 

Hello Mrs.Chitra,

What type of potato is Marble Potato as in the recipe of "Dhaniawale Potato"? Are they the small potatoes that we use in Dum aloo?

Kindly clarify.

Regards,
Jay

 

No doubt is silly to clarify !

Dear Jaya,
You can use Ponni puzungal arisi & any variety of raw rice.
I suggested kal dosai first, more because it will not stick to the tava at all. It may not come brown - you can try adding methi seeds. Golden brown dosa or masal dosa recipe is best for brown colour dosa. I always use whole urad dhal for idli & dosa.
Love & regards,
Chithra.

 

Both are the same, Jay !

Small potatoes used for alu dum & marble potatoes are the same.
Love & regards,
Chithra.

 

dosa ....dosa and dosa

dear chitvish mam,
sorry to bother u again . i am totaly confused after seeing a huge varieties of dosa . in north india we generaly eat masala dosa . the recipe posted by u with the name of masal dosai is the same one or differ . pls tell me . generaly when i make dosa i use only rice and urad daal. i use 3/4 cup rice and 1/4 cup urad dal . is it a right proportion or not ? in ur some recipes i saw tuar daal also what's the difference comes after adding this . pls help me to solve my silly quries .
with regards

 

Heena, just follow my recipe.

Please do not bother if my recipe is different from how you always make.
My recipes may be slightly different.
Try the masal dosa or golden brown dosa, as per the recipe. You will get good results.
Love & regards,
Chithra.

 

pls help..........

Dear chitra,

I need the recipe for onion vatha kuzhambu???
the one you prepared when Sridhar & family visited your place.
Is it hiding somewhere??? if so, could you pls, pls help me locate it??
if not, could you pls post it ASAP????
sorry for the trouble but would like to try that particular recipe.

thank you in advance.

 

I checked up just now, Meena !

I have not posted the " chinna vengaya vatha kuzambu" so far - I realised it only now ! I shall post it as early as possible.
It is one of our favourite Madurai dishes !
Love & regards,
Chithra.