Plain-Dosai-Recipe

2013-08-12
Allrecipeshere

Plain Dosai Recipe

INGREDIENTS:

  • Plain rice – 1 cup
  • Parboiled rice – 1 cup
  • Black gram – ¼ cup
  • Fenugreek seeds – ½ teaspoon (tsp)
  • Soda bi carbonate – ½ teaspoon (tsp)
  • Ghee or oil – 12 teaspoon (tsp)
  • Water – as required for grinding
  • Salt – to taste

PREPARATION METHOD:

  1. Wash the plain rice and soak for 7-8 hours or overnight.
  2. Wash the black gram and fenugreek seeds and soak for 7-8 hours or overnight.
  3. Rewash the rice by draining the water 2-3 times. Grind to a batter.
  4. Rewash the black gram and fenugreek seeds soaked by draining the water 2-3 times. Grind to a batter.
  5. Mix well the rice batter, black gram batter, soda bi carbonate, salt. Add water if needed (The consistency of the batter should be thick enough to thickly coat on a spoon when dipped).
  6. Keep aside in a warm place for 8-10 hours to ferment.
  7. When ready to cook. Beat in the batter well.
  8. Heat the flat iron skillet or non-stick tawa pan well.
  9. Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.
  10. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp.
  11. Serve hot with chutney and / or sambar.

Plain-Dosai-Recipe
 
Plain Dosai Recipe
Author:
Recipe type: Breakfast
Cuisine: Indian
Ingredients
  • Plain rice - 1 cup
  • Parboiled rice - 1 cup
  • Black gram - ¼ cup
  • Fenugreek seeds - ½ teaspoon (tsp)
  • Soda bi carbonate - ½ teaspoon (tsp)
  • Ghee or oil - 12 teaspoon (tsp)
  • Water - as required for grinding
  • Salt – to taste
Instructions
  1. Wash the plain rice and soak for 7-8 hours or overnight.
  2. Wash the black gram and fenugreek seeds and soak for 7-8 hours or overnight.
  3. Rewash the rice by draining the water 2-3 times. Grind to a batter.
  4. Rewash the black gram and fenugreek seeds soaked by draining the water 2-3 times. Grind to a batter.
  5. Mix well the rice batter, black gram batter, soda bi carbonate, salt. Add water if needed (The consistency of the batter should be thick enough to thickly coat on a spoon when dipped).
  6. Keep aside in a warm place for 8-10 hours to ferment.
  7. When ready to cook. Beat in the batter well.
  8. Heat the flat iron skillet or non-stick tawa pan well.
  9. Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.
  10. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp.
  11. Serve hot with chutney and / or sambar.

 

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