- Black Gram – 1Cup(100ml Cup)
- Rice – 2 Cups(100ml Cup)
- Bengal Gram –1/4Cup(100ml
- Fenugreek Seeds – 1tbsp
- Salt To Taste
Wash and soak rice and fenugreek seeds. Similarly wash and soak
black gram and bengal gram. Soak them for 6 hours—preferably overnight. When
soaked remove water from them and grind to a fine paste. You can use mixie or
wet grinder to grind this. Then mix both the pastes and add salt to it and mix
well. Take this into a deep bowl and keep aside to ferment. Preferably keep
this bowl on a big plate---because after fermenting the size of the batter
increases and it may spill over the bowl.
Heat a flat pan. Take a laddle and mix the batter to
check the consistency. If it is too thick add some water. Add water little by
little and mix. If more water is added and the batter becomes thin we won’t get
good dosas. When the pan is hot take a ladle full of batter and pour in the
centre of the flat pan. Then immediately start spreading it in circular motion
to get a thin layer. Now add oil and spread this over the dosa with a flat dosa
ladle. All this you have to do in few seconds—otherwise the dosa will be like a
lump in the centre of the pan because it is getting heat from the bottom. So fry
nicely till golden brown. Then remove it and fold it in the centre and serve
hot with coconut
chutney and ginger-tamarind
To make a nice presentation: Before removing the dosa from the pan, make a slit
from the centre of the dosa. Start rolling it from one side to the other end
till you get a nice cone. Make it stand in the plate and serve---your guests
will be impressed.
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|Our Earlier discussions on the Blog
| Smitha said...
Gayathri garu, could you please tell me what kind of pan you use
for dosas? I was looking at your rava dosa and masala dosa recipes and
liked your pan. Thank you - Smitha.
September 1, 2010 6:56 AM
Gayatri Vantillu said...
I used "Prestige" non-stick pans while showing Dosa and Ravva Dosa. At home sometimes I use traditional iron tawwa also.
September 3, 2010 5:04 AM
|Your Earlier comments on the Blog
- Radhika said...
dosa videp is awesome mam....thankx to gayatrivantillu.com
May 6, 2009 12:46 AM
i saw a recipe for masala dosa . you have
mentioned the proportion as 2 cup rice and 1 cup urad dhal. isn't the
urad dhal is too much for dosa.will it be crisp. Please clarify. Please
tell me whether i can add poha.
Thanks for hosting a wonderful Website. i like your recipes.
November 25, 2009 7:43 AM
meeru choopinchina vidhanga dosa chesanandi. chaala baaga vacchindi. naaku oka
chinna sandeham andi. mana india lo hotels lo paper dosa ani chestharu. adi ela
July 7, 2010 8:26 PM
- Anonymous said...
hi gayatri garu
how r u
mi vantalu naku chala baga use avutunnayi chala taste ga vunnayi
naku utappa cheyadam radu miru recipe pettandi pls
miku very very thanks cheppali inta manchi vantalu maku chupinchi nanduku
April 23, 2009 11:29 AM
- meera said...
I saw your sada dosa video.I was just wondering that how much time
should i leave the batter for fermenting.i live in london so should i leave it
in a pre heated oven for fermentation...can you please
April 6, 2011 6:28 PM
- Anonymous said...
Hello Gayatri garu,
nenu prathiroju me web. set on cheshanu. me vantalu
anni ma Amma chsinattu unnae. chala ruchiga unne.
April 6, 2011 10:01 PM
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