Most Famous 3 time meal (if u wish) catered from the southern part of India...
I have teamed the two together as the preparation is one and the same. While Idli is put into the moulds, Dosa is prepared on a flat tava...and is a beautifully rolled out paper.. ;)
Visit Southern India, and ask what's famous.. and instantly you would be looked at with raised eyebrows and a smile converting down to a saying..."Madam/Sir, Idli or Dosa" :)
What's wonderful about dosa is the variety it can offer..
Ingredients:
Soak the rice and urad dal (separately) over night. Later grind the two separately. While grindng the rice, add the cooked rice or Methi powder. The mix should not be too coarse nor too fine (actually, rather ideally the batter for idli is a bit coarse while for dosa its supposed to be very fine..But since I prefer making life a bit easier, thus i make sure the batter is used for both the dishes...).
Add salt just before cooking.
For Idli: Grease the moulds and add the batter to it. Steam for 15-20 mins. (The needle comes out clean on pricking the idli. And thus you know its cooked and ready!)
For Dosa: Add a little water (just a small glass). Mix well. Heat the tava and grease it too. Make sure you don't pour in too much oil ( else the batter will not spread evenly! I would suggest you can cut an onion into half and pierce it with a fork. Dip the onion in the oil and just smear that on to the tava... It will just put the right amount of oil.. )
Put a spoon full of the batter on the tava and spread it starting inside out (in a circular manner)...
Cover with a lid and let it cook with the steam.. The dosa will automatically leave the edges and make life easy for tossing over to the other side!
Ta da... The idli & the dosas are ready!
:)
I have teamed the two together as the preparation is one and the same. While Idli is put into the moulds, Dosa is prepared on a flat tava...and is a beautifully rolled out paper.. ;)
Visit Southern India, and ask what's famous.. and instantly you would be looked at with raised eyebrows and a smile converting down to a saying..."Madam/Sir, Idli or Dosa" :)
What's wonderful about dosa is the variety it can offer..
- Plain dosa
- Paper dosa
- 70mm dosa
- Masala dosa
- Rava dosa
- Steamed Dosa
- Palak dosa.. the list is just endless. I think the saleability and demand has been kept up to by the variations it can offer. Suiting the tastes of everyone alike!
Ingredients:
- Rice - 2 cups
- Urad Dal ( Vigna Mungo or white lentil) - 1 cup
- Cooked Rice - a handful Or Methi (Fenugreek) powder - 1 tsp
- Salt to taste
Soak the rice and urad dal (separately) over night. Later grind the two separately. While grindng the rice, add the cooked rice or Methi powder. The mix should not be too coarse nor too fine (actually, rather ideally the batter for idli is a bit coarse while for dosa its supposed to be very fine..But since I prefer making life a bit easier, thus i make sure the batter is used for both the dishes...).
Add salt just before cooking.
For Idli: Grease the moulds and add the batter to it. Steam for 15-20 mins. (The needle comes out clean on pricking the idli. And thus you know its cooked and ready!)
For Dosa: Add a little water (just a small glass). Mix well. Heat the tava and grease it too. Make sure you don't pour in too much oil ( else the batter will not spread evenly! I would suggest you can cut an onion into half and pierce it with a fork. Dip the onion in the oil and just smear that on to the tava... It will just put the right amount of oil.. )
Put a spoon full of the batter on the tava and spread it starting inside out (in a circular manner)...
Cover with a lid and let it cook with the steam.. The dosa will automatically leave the edges and make life easy for tossing over to the other side!
Ta da... The idli & the dosas are ready!
:)
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