Sponge dosa...Soft dosa...For lunch box/travel pack

-
Sponge/soft dosa is really very soft, filling and ideal for lunch box or travel. It combines with any side dish (chutney or sambar) and delicious one.
Let's see its preparation. 

INGREDIENTS 
Urud dal ( full) 1 cup
Idlly rice 3 cups
Aval(poha) 1 cup
Fenu Greek 1 tsp
Thoor dal 1 table spoon
Salt to taste
Oil to cook
Wash rice, urud dal and soak for 5 hours with fenugreek and Toor dal
Wash poha and soak for half an hour. As poha absorbs all water better use drinking water.
First grind rice with dal in grinder or mixie.
Once half grinded add poha and salt  and grind very soft. In between add water little by little 
when the batter is gringed very soft transfer to a bowl.
Allow to ferment for nearly 8 hours.
Heat a dosa pan.(Entire process to be done in low flame).Mix the batter nicely .Adjust the water so that the batter falls easily.The batter should be little thick.

Add 2 laddle of batter.Tap on the top. Don't spread like dosa. It should not be flat like dosa or fat like uthappam. It should be little thicker.
You can see pores on the top. Add 1tsp oil around the dose and cover with a lid.
 

After 1 minute dosa is ready.The bottom will be cooked nicely with attractive golden colour. No need to flip. Transfer to a plate and serve with chutney or sambar.
Try  tomato pudhina kara chutney with this dosahttps://ninitini.blogspot.com/2020/09/tomato-pudhina-kara-chutney-side-dish.html

Do try and post me your feed back.
Eat to Live!! Live to Eat!!!

Comments

Post a Comment

Popular posts from this blog

TRADITIONAL SUNDAKAI SAMBAR

-
Image
  This is a traditional recipe made with fresh turkey berry  It regulates the stomach and bowel movement  Preparation time 25 mins Ingredients Turkey berry-1 Hand full (Fresh) Dhaniyaa- 2 Tbsp Channa dal- 1.5 Tbsp Red chilies -4 Pepper -1 Tsp Cooked thoor dal 50 grm  Few pieces of coconut  Fenugreek-1Tsb Tamarind -a small lemon size  Salt to taste  Asafoetida a pinch  Turmeric - a pinch  Mustard -1 Tsp  Curry leaves - 10 -15  Corriender leaves hand full Oil for seasoning  1 Green chili (slit) METHOD Wash the turkey berry and remove it from its twig. Smash it until the seeds come out  In a separate bowl add the smashed turkey berry and add water till it immerses, cook until it is 3/4 cooked  Heat a pan, add 1 Tsp of oil , add dhaniyaa, red chili, channa dal, fenugreek, pepper, coconut, and roast till golden brown and set aside to cool  In the same pan add 1Tsp oil, add asafoetida, mustard seeds, fenugreek, curry leaves, slit chilies. once it pops add tamarind extract (Soak tamarind in w
Read more

Mango thokku/Mango pickle - side dish for curd rice

-
Image
Mango thokku is the best side dish for curd rice. It can be handy to serve as a side dish for dosa,,chapati.It can be served as a filling between bread . Let see how it is prepared . Ingredients  Raw mango medium size 1 Gingelley oil 100ml Chilli powder 2 table spoon Salt 1 table spoon Mustard seed 1 tsp Asafoetida 1 pinch  Turmeric sticks 3 Fenugreek 1 table spoon Preparation time 10 mins Dry roast fenugreek and allow it to cool cut turmeric into small pieces  Grind it to fine powder.To this add fenugreek . Grind to fine powder and set aside.This powder can be used as topping for any variety rice which enhances its taste and flavour  Peel the skin of mango and grate it. Heat a kadai Add Gingelley oil and add Mustard seeds and Asafoetida once it is hot. Add the grated mango and saute it. sprinkle hand full of water and mix well.close and allow to cook well
Read more