Atta ek Dosa Anek


I PREPARED THESE FOUR TYPES OF DOSA USING ONE DOSA BATTER, THAT IS MYSORE MASALA DOSA BATTER. YOU CAN ALSO PREPARE PADDU / APPO / GUZLI PANIYARAM
WITH THIS BATTER.

INGREDIENTS:
INGREDIENTS:
2 cups dosa rice/ raw rice
1/2 cup boiled / ukda rice
1/2 cup urad dal
1/4 cup chana dal / bengal gram dal
1 tsp methi / fenugreek seeds
1/2 cup thin poha/ beaten rice / avalakki
2 tblsp fine rava/ semolina
Salt to taste
1 tsp sugar
Oil or ghee for cooking dosa

PROCEDURE:

  • Soak urad dal , chana dal and methi in a bowl. Soak raw rice and boiled rice in another bowl for 5 hrs
  • Wash the soaked lentils  ,rice and poha.Grind the lentils and make a smooth paste
  • Grind the rice , keep it slightly coarse
  • Mix both the batters, add salt and keep covered . Let it ferment for 8 hrs or overnight
  • Next day before making dosa ,add sugar and fine rava, mix well and adjust the consistency of the batter
  • Heat tava and make thin dosa, spread red chutney, cook till it turns crisp and brown
  • Serve hot with chutney and potato sabji
  • For the potato sabzi: Heat 3 tsp oil in a pan , add 1 tsp musturd seeds. When it splutters add curry leaves and 1 tsp urad dal. Then add 3 chopped green chillies and haldi. Now add 2 chopped onions and salt to taste. Cover for 2 mins. Add the boiled ,chopped pottoes ,salt and mix well, and your sabji is ready to serve.
FOR RED CHUTNEY YOU NEED:
2 tsp oil
2 tblsp chana dal
1 inch chopped ginger
1 onion finely chopped
5 garlic cloves
4 dry kashmiri red chillies
1/4 tsp turmeric pdr
1/2 tsp salt
1/4 cup water to blend

Heat oil in a pan add chana dal and roast on a medium flame.Once it turns golden brown add ginger ,chopped onion, garlic, red chillies,turmeric  and fry till onion becomes light brown. Cool it completely and grind with water into a fine paste. Your chutney is ready.

For the thick dosa just put one laddle full dosa batter and just spread a little, add 2 tsp oil and cook with a lid covered. No need to flip the dosa

For the utthappam Make thick dosa , spread the mixture of chopped onions, chopped corander leaves, grated carrots and pinch of salt and cook both the sides. Serve hot with chutney

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