DOSA
BY-VISHWAJIT JADHAV
When we are talking about the most
famous cuisine which is important for everyone's breakfast and yes it south
Indian cuisine. South Indian cuisine stands definitely beyond than Dosa, Idli. If we are talking about the perfect
combination of flavors and texture and also nutritive values then we have to
know the roots of our south Indian cuisine.
South
Indian cuisine is also known as a blend of delicious flavors
because South Indian cuisine includes the cuisines of the five southern states
of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana - and the
union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar
Islands.
RAWA
DOSA
Preparation Time- 15min
Cooking Time-10 min
No of Portion- 04
INGREDIENTS
·
1/2 cup Semolina/ Rava/
sooji
·
1/2 cup Rice flour
·
1/4 cup Maida
·
1 tbsp. Ginger finely
chopped
·
1 Green chilies chopped
·
2 tsp. Whole black
pepper
·
1 tsp. Cumin seeds
heaped
·
1 Onion finely chopped
·
1 tbsp. Coriander
leaves chopped
·
1 sprig Curry leaves
torn
·
1/4 tsp. Sugar for
browning
·
3 Tbsp. Oil/ ghee
·
Salt
METHOD
1. Take
all the ingredients except onion in a bowl and mix water with it. Use a whisk
for easy mixing.
2. Keep
onions aside. The batter should be very thin of running consistency. Then only
your dosa will come thin and lacy.
3. Heat
a non-stick pan. It should be really hot. Drizzle some oil and pour the watery
batter, first to form an outer circle, and then fill in the center. Do not
overlay. That is don't pour over and over, just one layer.
4. Immediately
top the chopped onions in a sprinkled way. Add a tsp of oil/ ghee over it. Let
it cook in medium flame until the dosa browns to a golden color.
5. It
takes some time in medium flame but be patient. If you cook in high flame you
may not get the crispy dosa. So cook slowly in medium flame. Do not flip, just
fold, and serve hot.
The origin of Dosa is linked to Udupi,
probably because of the dish’s association with the Udupi restaurants. Also,
the original Tamil Dosa was softer and thicker. The thinner and crispier
version of dosa, which became popular all over India, was first made in
present-day Karnataka.
When the rice was rationed and not
widely available in southern India. It was during this time that many recipes
that traditionally used rice were altered by adding semolina to supplant the
rice. Things like Uttapams and Idlis were also made with semolina, and many
restaurants now offer those variants along with the traditional rice-based ones
Masala Dosa, Rava Dosa, Mysore Dosa,
Neer Dosa, Uttapam, Idli, etc. According to Google analytics, there are 120
varieties of Dosa, and yes many more are yet to come but yes the speed of
invocation is increased to create something unique with the help of rice+ Black
gram (batter) ratio is 1 -1/4 for the
perfect brown color use a teaspoon of fenugreek seed.
Soak the rice, Black gram, and fenugreek seeds for 3-4 hrs. bled it and add salt and 1 tsp. of baking soda mix it well and keep it for 4-5 hrs. And then you can try any variety of Dosa at your home..
Let’s create the crispy but also soft
memories like our Dosa and don't forget to share with your friends and family
because we are endless
THANK YOU
