To
Soak
- Rice - 1 cup
- Chana Dal - 1 cup
- Toor dal - 1/2 cup
- Yellow Moong dal - 1/2 cup
- Urad dal - 1/2 cup
- Dry Whole Red Chilies - 4-5 or as per your taste
- Coconut - 1/2 cup
- Hing (Asefoetida) - 2-3 pinches
- Salt - as per taste
- Onions - 1 cup, finely chopped
- Cilantro - 1/2 cup, finely chopped
- Soak the ingredients under
"To Soak" in enough water (to cover and about 1-2 inches on the
top, meaning such that it is always soaked all the time) for 3-4 hours.
- Drain and grind with things
listed under "To Grind" coarsely. It is to remain coarse and not
very smooth.
- Make sure the batter is not
very thin, it has to be that of cake batter or even a little thicker. You
can always thin it when making crepes, if it seems too thick.
- Now, there are 2 options, some
people like to add garnishing in the batter and then make crepes or you
can add garnishing after spreading the crepe. It is just that after adding
onions in the batter, it gets little difficult to spread on the griddle.
- Put a non-stick the griddle on
the heat and let it heat completely before you make dosa. Adjust the
seasoning and batter consistency.
- Take about 1/2 or so cupful of
batter and spread it evenly in a circle on the griddle. Remember it
usually doesn't get as thin as your other regular dosas/crepes.
- If you did not add
onion/cilantro in the batter, this is the time to spread it on the dosa
and press it hard in the batter such that when you flip it, onion pieces
don't get loose.
- Add a little of oil, just to
make it extra crispier. But, if you are health conscious, you can totally
skip it.
- Cook it nicely till golden brown on both sides.
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