DOSA - Recipe card

 



DOSA - RECIPE CARD or NOTES

INGREDIENTS

- Raw Rice - 1 cup

- Urad dal - 1 cup


PROCEDURE

1) Soak Raw Rice and Urad dal in separate containers for 4-5 hours

2) Next day drain the water and grind raw rice and urad dal into a thick paste.

3) Pour the above thick paste into a container and cover it with a lid and ferment it for 8 hours or overnight to form fermented dosa batter.

4) Adjust the dosa batter consistency by adding some water. Batter should not be very thick and very thin.

5) Add a tea spoon of jeera and necessary amount of salt and mix in the batter

6)  After that dosa is ready to make.

Comments

Post a Comment

Popular posts from this blog

JEERA JUICE

Image
 1) Dry roast 4 table spoon CUMIN SEEDS and 1 tea spoon BLACK PEPPER until slightly browned.   2) Remove the pan from heat and let it cool.Grind to make a coarse powder.   3) Transfer this powder in the pan. Add 8 table spoons SUGAR, 1 tea spoon BLACK SALT. 4) Add ½ cup WATER and cook for 20-30 minutes to make a thick syrup and store it To drink, Add 2 tablespoon syrup in the glass. add chilled water or soda water. Add little lemon juice for better taste.
Read more

ALOO PARATHA - Recipe card or Notes

Image
  INGREDIENTS - Wheat floor  - 300gm - Potato - 250gm - Mint leaves - Coriander leaves - Ghee PROCEDURE 1) Boil potatoes until soft along with water and salt. 2) Knead wheat floor using required amount of water and a pinch of salt. 3) Once the dough is ready, divide it into 6 equal portions 4) Mash the boiled potatoes and add finely chopped mint leaves, coriander leaves. Mix well. (If needed, add chopped chilli and ginger) 5) Roll out the small dough balls into discs using dry wheat flour.  6) Take one disc or chapathi roll and add mashed potato mixture in it. Fold it to cover the filling. 7) Once again using the dry wheat flour roll the disc. 8) In a heated tawa, add ghee and cook the parathas 9) Serve along with plain curd
Read more