According to Wikipedia, "Dosa is a South Indian crepe. This food, rich in carbohydrates and proteins, is a typical South Indian food taken as breakfast or dinner."
My husband was born and raised in Bangalore, India. His family enjoyed dosa frequently, so we are trying to keep that tradition with our family. As you can see, our daughters (well, here is Maya) love them!
The first part of the process is placing all of the different grains in a bowl to soak. We soak them for at least 24 hours.
We use chana dal, yellow moong dal, orange toor dal, brown rice, and basmati rice.
Once soaked, we grind them in our Cuisinart blender (does a great job!).
Add a little baking powder to the batter to give it a jump-start!
Let the batter sit on the counter to "rise". The longer it sits, the better it tastes!
Once the batter has risen and fermented a bit, you are ready to make the dosas! In a nonstick skillet, add about 1/4 cup of batter and work a spoon around it in a circular pattern. You want to be able to see the bottom of the skillet-it should be very thin. Add a bit of olive oil around the edges to prevent it from sticking. Once it's very dark on the edges (it will be almost reddish-color), it's time to flip. Here is what it looks like just prior to flipping. Be very careful to go around the edges while trying to flip.
The second side will only take a minute or so and then it's done!
We usually make a chutney to go with the dosa. Here is our Cilantro-Coconut Chutney...
So, there it is: My 100th Post! Here's to the next 100!
2 comments:
Happy 100th Post! Thank you for your dosa post - so interesting to learn about ethnic foods :) Keep up the great work on your blog!
Thank you so much Joelen! That means alot coming from you-your blog is amazing!
Post a Comment