Urad Dal + Maida + Rava Dosa With Hari Bhari Mooli Lasooni Chutney And Masala Chai / Tea .....
Soak one cup of Urad Dal in plenty of water with 1 tsp of methi seeds for 3-4 hours. Remove, wash and drain properly.
Soak 3 cups of maida in plenty of water. Mix well, see that there are no lumps. The water level should be atleast 2-3 inches level above the maida when it settles. Keep this also aside for about an hour or so. The maida softens and settles at the bottom. And the extra water can be clearly seen on top. Gently tilt the vessel so that all the excess water on top gets drained. See to it that you stop once the maida too starts getting tilted. Keep this ready before grinding the Urad dal.
** Note : In case you are using electric mixer for grinding the urad dal then add only 2 cups of maida. I use wet grinder (Ultra Make) so I use 3 cups of maida as the urad dal multiplies a lot of grinding in wet grinders.
Grind the Urad dal with little water to a smooth and fluffy paste. I use wet grinder. You can use a mixer too. However the ratio of maida and rava changes between the two types of grinding as in wet grinder the urad multiplies a lot in quantity.
Add in the soaked maida along with grated or ground 1 tsp of ginger, 1 tsp green chilli paste and mix well. Add salt to taste and keep it overnight or for about 8 hours to ferment.
Next morning or after 8-10 hours of the Urad Maida batter gets fermented, In a bowl add 1 cup of rava add water just till the rava gets mixed well and gets well wet. Let remain for 10-15 minutes. This method I follow coz. The rava swells when soaked in water, if you add it directly to the batter, the batter latteron keep getting thicker.
** Note : In case you are using electric mixer for grinding the urad dal then add only 1/2 cup of rava. I use wet grinder (Ultra Make) so I use 1 cup of rava as the urad dal multiplies a lot of grinding in wet grinders.
Now add the rava to the Urad Maida batter and mix well. Add water only if necessary. The batter should be thick and smooth enough to nicely spread on the hot tava.
Heat a tava to smoking point. You can use any tava like non stick or iron ones. Mine is an old iron one which I have used for over 2 decades now. Lower the heat, add a little bit of oil and with the help of a tissue paper smoothly spread it over the tava. Do not press hard. By using this method the excess oil gets into the tissue while a thin film remains on the tava. Now pour a large ladle full of batter at the center of the tava and spread evenly into a round shape with the help of the bottom round side of the spatula. Add some drops of oil all round the rim of the dosa. Raise the heat to medium and let the dosa cook till crisp on the bottom side. Now add some drops of oil on the top side of the dosa. Now with the help of a flat spatula / dosa removing spatula gently run it on the outer rim side of the dosa lifting it getnly from bottom and flip it over to cook on the top side too. Once its crisp on top side remove and serve hot with some chutney or sambar.
Remove required quantities of dosas similarly with the remaining batter. The left over batter can be refrigerated and used next day. Remains good for 48 hours in the refrigerator. Serve the dosa hot with any chutney or pickle or your choice. I have served here with Hari Bhari Lasooni Chutney ... an awesome chutney combination with dosa. You can check out the chutney recipe from the link given below.
** For the Hari Bhari Mooli Lasooni Chuntey Recipe, Please refer to the following link ....
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Thanks.