dosa

Another yummy entry by +Aishwarya Srinivasan  .. Thank you aishwarya for sharing such lovely recipes we are thoroughly enjoying them 🙂 Lets see what’s aishwaraya has got to share with us us today 🙂

Introduction

This is also a very easy recipe. It is an Instant Dosa. No need of soaking. Needs to grind to make a batter. Best recipe for making Spongy or crispy dosas.
  

Ingredients

White Bread – 15 Slices
Semolina (Suji/rawa) – 1/2 cup
Yogurt, whisked – 2 tbsp
Rice flour – 1 tbsp
Ginger, finely chopped – 1 inch
Green chillies – 3 to 4
Curry leaves – 8 to 10
Salt to taste
Oil – 2 tbsp + for shallow frying
Water – 1 cup

Method of preparation

•  Cut the edges of the bread. Add little water on the bread and make it soft.
• In Mixer or Blender, add suji, yogurt, rice flour, ginger, chilli, curry leaves. Blend it by adding little by little water.
•  Add wet bread slices and grind it well. Make it as dosa consistency by adding water in between. Add salt.
•  Heat the dosa tawa, apply oil. Pour the dosa batter and spread it in circular shape. Add little oil.

• Flip the dosa to other side once it is done.
• Serve hot with chutney and sambar.

Variation

You can also make Uthappam and Masala Dosa using the same batter.

So happy to see so many entries for my event  thanks to all participants 🙂 This is another healthy recipe shared by +Aishwarya Srinivasan . Lets quickly see what aishwaraya has got to share with us today 🙂

Introduction

This brown rice dosa batter is so versatile that it is good for making thick spongy dosas or paper like thin dosas. I have never gone back to white rice after preparing this dosa. Why would I, when it tastes even better than the usual dosa and is healthier too!
 Idli rice has above 80 % of carbohydrates. Brown rice has less than 50% of carbohydrates with other minerals. Best Low carbohydrate diet.

Ingredients

Brown Rice (I Used Long Grain) – 2 Cups
Urad Dal – 1/2 Cup
Fenugreek Seeds (Methi) – 1 tsp
Salt – 1  tsp
Sesame Oil – 1/2 tbsp

Method of Preparation

•   Soak together the brown rice, urad dal and fenugreek seeds (if using) in water overnight or at least 5-6 hours.
•  The next day morning, grind together all the soaked ingredients until you get a smooth batter. Add water as required. This takes quite sometime than grinding for the usual dosas using white rice. Thats why a longer soak time is also suggested for easier grinding.
•  Transfer the batter to a big bowl which has enough space for the batter to rise. place it on a plate to let it ferment. Ferment the dosa batter in a warm place overnight or for at least 12-15 hours before you can prepare the dosas.
•  Add Salt and mix it.
•  Heat a dosa tawa and pour a ladle full of batter and spread it out. 

• Drizzle some oil around or use a non stick cooking spray and flip to the other side to cook it thoroughly.

Tips

If you prefer oil free dosas, once you pour the batter on the tawa cover it with a frying pan lid and wait until you see sponge like holes on the dosa and then flip it the other side. These dosas are thick and spongy without any oil.

Variations

You can also make stuffed dosas like Masala Dosa.

I haven’t tried dosa using brown rice this is really a new recipe for me 🙂 Thanks aishwarya for sharing this yummy and healthy recipe . What do you think friends? do  comment and encourage ” Come on – Lets cook Buddies ” participants dearies 🙂