Dosa at Restaurants.

Discussion in 'Cuisines of India' started by griget, Aug 30, 2012.

  1. arunasairam

    arunasairam Bronze IL'ite

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    You get Dosa Rice in all the leading stores that sell Rice Items. Make sure that you soak the rice and the Urad dal for at least 4-5 hours before grinding and fermentation depends on the room temperature . At a normal temperature it would take 5-6 hours to ferment
     
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  2. chellammu

    chellammu Silver IL'ite

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  3. priya1405

    priya1405 New IL'ite

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    urad dal one cup
    par boiled rice 2 cups
    another kind of rice 2 cups (in andhra, we get ration rice given by govt,when cooked, the rice grain is very thick. i dont know the name of the rice, but it is about Rs.12 to Rs.15 at retail stores) do not use sona masoori rice, if u cant find, then u can use par boiled rice itself.just make it 4 cups for 1 cup urad dal
    and soak them for one whole night. and one spoon of methi seeds.
    grind them all together till smooth batter.
    then leave it for till 12 hrs outside.
    while making dosas, add ghee/butter and oil together in a boil and use this for dosas.
    make sure : heat the pan, put oil few drops and rub it with paper or tissue or half cut onion on the pan. this makes the pan more non-sticky. and then test one small spoon of batter. and then make dosa. and then remove it and pour ur own dosas for the second time, donot remove dosa until it is cooked and u see brown colour on one side. let it stick to the pan itself. then add ghee+oil and then turn.
    best dosas ever.
     
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  4. Annasri

    Annasri Silver IL'ite

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    Hi rachna.
    For dose batter,
    Boiled rice ask for idli rice 2 cups
    Raw rice ask for making dose rice cause u get raw rice for cooking also 2 cups
    Urad dal1/2 cup
    Salt needed
    Soak both the rice,urad dal and a tsp of fenugreek let it soak for three hours
    After the rice looks soft ,grind everything together then add salt and let it ferment overnight if u r grinding late night .if climate is hot and if u make the batter in morning u can use it for night,u can c after 8 hours the batter would have risen a bit .then mix it with a ladle and c to it it should not b too much watery and not like idli batter thick.then after the dose tawa gets medium hot pour the batter and spread keep some flat type ladle which helps to spread easily then after cooked half way when u press it with the flat ladle that is just over the dose like brushing over it u will get a good crisp hotel type dosa
     
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  5. Thyagarajan

    Thyagarajan Finest Post Winner

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    Thanks to op and contributors. I had fine restaurant dosa here around my breakfast time. The question was why home made dosa doesn’t have the aroma of the one made in hotels and resturant
    In hoteld dosa making place well separated and the fireplace and tava used exclusively for making dosa 9nlu. Hence the place is not corrupted with aromas of other dishes in various levels of preparation and cooking.
    Happy dosa day everyday.
    Regards. God Bless
     

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