Preparation Time - 25-30 Minutes
Cooking Time - 15-20 Minutes

 

 Click here for more culinary inspiration & a variety of Dosa Recipes

 

Easy and Quick: Mastering the Technique of Instant Rava Dosa

"Indulge in Instant Crispy Bliss: Quick and Easy Rava Dosa Recipe"

Ingredients:

For Rava Dosa Batter:

Semolina/White Rava - 1 Cup
Rice Flour - 1/2 Cup
All-purpose Flour - 1/4 Cup
Onion - 2 Big ones
Green Chillies - 2–3 No's
Ginger - 1 Tablespoon
Cumin Seeds - 1 Tablespoon
Peppercorns -1 Tablespoon
Coriander Leaves - a handful
Salt - To Taste
Water - as needed

For Rava Dosa:

Oil - for Drizzling

 

Method:

• In a large mixing bowl, combine the fine semolina, rice flour, and all-purpose flour.
• Add chopped onions, green chillies, grated ginger, cumin seeds, black pepper, and fresh coriander leaves to the bowl.
• Season the mixture with salt to taste.
• Gradually add water to the bowl while whisking continuously. 
• Keep adding water until you achieve a thin, watery consistency. 
• The batter should be free-flowing and not thick like regular dosa batter. 
• Ensure there are no lumps.
• Cover the bowl with a lid and let the batter rest for 20 minutes.
• This allows the semolina to absorb the moisture and the flavours to meld together.
• After resting, give the batter a gentle stir. If the batter has thickened, add a little more water to restore the watery consistency.
• Heat a non-stick dosa tawa or dosa griddle on medium heat. Make sure the tawa is well-heated before proceeding.
• Take a cup of the watery batter and pour it in a circular motion from the outer edge towards the centre of the tawa. Fill any gaps if needed.
• Drizzle a few drops of oil around the edges of the dosa and in the centre.
• Cook the dosa on medium heat until the edges turn golden brown and crispy. You can increase the heat slightly if needed.
• Once the dosa is cooked and the edges are crisp, carefully lift it using a spatula and fold it into a half-moon shape or roll it as desired.
• Remove the dosa from the tawa and place it on a serving plate.
• Repeat the process with the remaining batter, stirring the batter each time before pouring it onto the tawa.
• Serve the crispy rava dosa hot with coconut chutney, sambar, or any other accompaniments of your choice.

"Indulge in Instant Crispy Bliss: Quick and Easy Rava Dosa Recipe"

Tips for Perfect Crispy Rava Dosa:

• Adjust the quantity of water as needed to maintain the watery consistency of the batter. The amount of water required may vary depending on the quality of semolina and flours used.
• You can add finely chopped green chillies, curry leaves, or grated carrots to the batter for additional flavours.
• For extra crunch, you can sprinkle a few sesame seeds on the dosa just after pouring the batter onto the Tawa.
• To ensure a well-seasoned Tawa, rub it with a sliced onion or a piece of potato before making each dosa.
• Remember, the key to achieving the perfect texture lies in preparing a thin, watery batter. 
• Experiment with different toppings and accompaniments to make this South Indian delicacy a delightful experience on your own dining table. 
• Say Goodbye to soaking, grinding & fermentation, Quick & Easy Instant Rava Dosa is at Your Fingertips now. Enjoy!

    Quench your thirst and revitalize your body with a delightful glass of pineapple and cucumber juice. This invigorating beverage offers a burst of flavours while providing a multitude of essential nutrients. While some claim potential health benefits and detoxifying effects, it's important to note that individual results may vary. In this blog post, let's explore the tantalizing blend of pineapple and cucumber, highlighting their refreshing qualities, nutritional value, and potential for a healthy boost. Let's dive into the details!

     Experience the invigorating and revitalizing power of Pineapple and Cucumber Juice as you can indulge in the delightful fusion of pineapple and cucumber flavours. This refreshing beverage offers the perfect balance of sweetness and crispness, making it an ideal choice to quench your thirst and awaken your senses. Sip on this harmonious blend and let the refreshing taste transport you to a tropical oasis, where the tanginess of pineapple and the coolness of cucumber combine to create a truly delightful and rejuvenating drink. Whether you're enjoying it on a hot summer day or as a refreshing pick-me-up any time of the year, Pineapple and Cucumber Juice is the ultimate thirst-quencher that will leave you feeling refreshed and revitalized.

Pineapple and Cucumber Juice

Pineapple and Cucumber Juice

Refreshing Pineapple & Cucumber Juice 

Pineapple and Cucumber Juice

Here's a simple and delicious recipe for Pineapple and Cucumber Juice - The Perfect Refreshment for Summer:

Ingredients:

 

Add-ons (If preferred):

Method:

• Using a knife, slice off the top & bottom part of the Pineapple, and cut off the outer layer. 
• Slice the Pineapple and cut it into chunks.
• Slice off the ends of a cucumber and cut it into pieces.  Can peel the cucumber, if preferred.
  
• Place the pineapple chunks and chopped cucumber into a blender or juicer.
• Squeeze the juice of half a lemon into the blender.
• Add the cold water to the blender.
• Blend the ingredients on high speed until smooth and well combined.
• If desired, strain the juice using a fine-mesh strainer or cheesecloth to remove any pulp.
• Pour the juice into glasses filled with ice cubes, if desired.
• Give the juice a quick stir and serve chilled.
• Enjoy the refreshing and nutrient-packed Pineapple and Cucumber Juice!

Pineapple and Cucumber Juice

 

NOTES: 

• Adding Sweeteners to the drink is purely optional.

• Adding Lemon Juice or Mint Leaves to the juice can give you an extra note of taste and flavour to the Pineapple & Cucumber Juice. But it is purely optional.

   
  

 Storing Pineapple and Cucumber Juice: Freshness and Shelf Life    

    Traditionally, Getti Chutney is ground using an Ammikkal, a flat stone mortar and a cylindrical pestle.  It is known for its effectiveness in grinding various spices, herbs, and other ingredients used in South Indian cuisine. It provides a unique texture and flavour to the ground ingredients, giving dishes an authentic taste.  It is believed that the slow grinding process in the ammikkal helps retain the natural flavours, helps release the essential oils and aromas of the ingredients, resulting in rich and flavourful preparations.

    Using an ammikkal requires a bit of physical effort and patience compared to modern kitchen appliances like blenders or food processors. However, many people still prefer the traditional method as it is believed to enhance the taste and texture of the dishes. So, when preparing recipes like Getti Chutney, using an ammikkal can add a traditional touch and elevate the flavours of the chutney, resulting in a more aromatic and delicious chutney.  

GETTI CHUTNEY RECIPE

    Overall, the ammikkal is a cherished kitchen tool in South Indian households, valued for its ability to grind ingredients to perfection and create authentic flavours in traditional recipes. While many households continue to rely on the traditional kitchen tool, the ammikkal, for grinding spices, herbs, chutneys, and masalas, there are alternatives for those who prefer convenience. Personally, I opt to use a blender (mixie) and stick to the smaller jar, adding only a small amount of water while grinding the ingredients for a Getti Chutney. This allows me to achieve a texture similar to the one obtained when using an ammikkal.  But whenever it comes to an Authentic Getti Chutney Recipe it is always best when ground in an Ammikkal.

    Getti Chutney holds a special place in Tamil cinema, often being featured in memorable scenes. One such instance is in the dialogue, "Annanukku Idli Getti Chutney Parcel!"  However, personally, I associate Getti Chutney with a delightful scene from the Tamil movie "Marina." In this scene, the protagonist mischievously decides to surprise his girlfriend on her birthday. Instead of conventional gifts, he playfully presents her with a box of Idli accompanied by a generous serving of Getti Chutney. This playful gesture showcases the characters' sense of humour and their shared love for South Indian cuisine. It adds a light-hearted touch to the film, highlighting the playful dynamics and their affinity for unique surprises in their relationship.

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

 

Cuisine - South India 
Recipe Type - Condiment: South Indian Chutney
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 - 10 Minutes

 To explore an extensive range of SOUTH INDIAN BREAKFAST DISHES, click this link...

 

TRADITIONAL & VERSATILE GETTI CHUTNEY RECIPE - 

SOUTH INDIAN CONDIMENT

GETTI CHUTNEY RECIPE

 

INGREDIENTS:

For Getti Chutney:

Grated Coconut - 1 Cup
Pottukadalai ( Roasted Gram Dhal) - 1/4 Cup
Green Chillies - 2–3 Nos.
Ginger - a small piece (Optional)
Curry Leaves - a Sprig
Salt - To Taste
Water - as Needed

 

METHOD:

• In a blender or mixer grinder, add the grated Coconut, Pottukadalai, Green Chillies, ginger & Curry Leaves.
• Add salt to taste.
• Blend the mixture until you achieve a coarse or slightly smooth consistency. 
• You can add a little water if required to facilitate blending.
• Taste the chutney and adjust the salt and spice level if needed.
• Transfer the Getti Chutney to a serving bowl or container.
• This particular Getti Chutney does not require tempering.
•  Serve the Getti Chutney with Idli, Dosa, Vadas, or any other South Indian dish of your choice.
  

GETTI CHUTNEY RECIPE

NOTES:

• The above method is how I usually make.
• I usually add more coconut than pottukadalai, if preferred can add more pottukadalai.
• For a Whiter Chutney, just grind it with 1 Green Chilly and avoid all other condiments while grinding.  Temper as usual and serve.
• Adjust the amount of Green Chillies according to your spice preference.
• Use a small piece of ginger /1 small garlic/ 1 shallot to enhance the flavour in the chutney.
• Sometimes, I love to add a few Curry Leaves / Coriander Leaves for a slight variation.

 

 

IDLI WITH IDLI RAVA

    Let's discover the Perfect Fluffy Idli Recipe made with Idli Rava.  Idli is a popular South Indian Breakfast Delight, a beloved dish, close to heart, a comfort food from the southern region of India.  It is a South Indian staple breakfast item that has gained popularity worldwide.  Many restaurants serve Idlis in various ways, each with its unique twist.  In this recipe, we will be exploring Idlis made with Idli Rava, a coarsely ground rice variety.   
For more DELECTABLE SOUTH INDIAN TIFFIN ITEMS, Click here...


Cuisine - South Indian
Course - Main Course
Difficulty - Medium
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 4-5 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 10 - 15 Minutes

To discover a VARIETY OF IDLI RECIPES, click here... 

 

DELICIOUS IDLI DELIGHTS : UNLEASH THE MAGIC OF IDLI WITH IDLI RAVA

IDLI WITH IDLI RAVA

 

INGREDIENTS:

Idli Rava - 4 Cups
Urad Dhal (Black Gram Dhal) - 1 Cup
Fenugreek Seeds - 1 Tablespoon
Water - for Soaking and Grinding
Salt - To Taste

 

METHOD:

STORING THE IDLI BATTER:

• Once the batter is fermented, it can be stored in the refrigerator for up to 3–4 days.
• Remember to bring the batter to room temperature before making Idlis.
  

 

SERVING SUGGESTIONS:   

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

    Discover a simple and nutritious chutney recipe made with Sorakkai, also known as Bottle Gourd. This South Indian Condiment alias Chutney is versatile and pairs perfectly with South Indian Breakfast dishes like Idli, Dosa, Uthappam, Paniyaram, and even rice. Get creative with this nutritious twist!

    The combination of sautéed onions, garlic, tomato, coconut, coriander leaves, and bottle gourd creates a flavourful base. Grinding them into a fine paste makes it smooth and consistent. The optional tempering of mustard seeds, urad dhal, dry red chillies, and coriander leaves adds a final touch of aroma and taste.

    Sneak in some healthy ingredients for your kids without revealing the ingredient. An Indian mother's clever strategy to introduce nutritious food to selective eaters in a wholesome manner.  Sometimes, children can be picky eaters, but finding creative ways to incorporate nutritious ingredients can be a good strategy. However, as they grow older, their taste buds become more discerning, and they may notice the difference in flavours.

    It's natural for kids to develop preferences and become more aware of the ingredients used in dishes. While it may be disappointing that they can now identify the ingredients added in a dish, it's also a sign of their growing maturity and awareness of different flavours.

    Nevertheless, I continue to explore and experiment with different chutney recipes. There are numerous variations you can try, and it's always exciting to discover new flavours and combinations. Who knows, maybe your kids will develop a liking for other chutneys or dishes as they continue to grow and explore different tastes!

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

    Indulge in the flavoursome and nutritious sorakkai/bottle gourd chutney that complements a variety of South Indian dishes. This easy-to-make condiment can be enjoyed with Idli, Dosa, Uthappam, Paniyaram and rice. Sneak in some extra veggies without your kids even noticing. Try this recipe today and elevate your meals with this delightful chutney!

    It's wonderful to have versatile chutneys like this that can be paired with different dishes. Enjoy your homemade Sorakkai Chutney! 

 

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

 

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 5
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes

 

Explore a variety of enticing Recipes with BOTTLE GOURD by clicking here

HOW TO COOK FLAVOURFUL SORAKKAI CHUTNEY RECIPE - HEALTHY BOTTLE GOURD CHUTNEY

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

INGREDIENTS:

For Sorakkai/Bottle Gourd Chutney :

Oil - 2 Teaspoons
Black Gram Dhal/Urad Dhal - 1 Tablespoon
Bengal Gram Dhal - 1 Tablespoon
Dry Red Chillies/Green Chillies - 5 Nos.
Asafoetida - 1/8 Teaspoon
Garlic - 6 Cloves
Onion - 1 No
Tomato - 2 Nos.
Bottle Gourd - 1 1/2 Cup
Coconut - 1/4 Cup
Tamarind - 1/2 Teaspoon
Coriander Leaves - 1 Cup
Salt - To Taste

 

For Tempering (Optional):

Oil - 1 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Black Gram Dhal/Urad Dhal - 1/4 Teaspoon
Bengal Gram Dhal - 1/4 Teaspoon
Dry Red Chillies - 2 Nos.
Curry Leaves - 1 Sprig

METHOD:

For Sorakkai/Bottle Gourd Chutney :

• Heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• The Dhals should turn into a golden yellow colour.
• Do not burn the ingredients which will alter the taste of the chutney.
• Add Dry Red Chillies and fry until it fluffs up.
• Sauté Garlic Cloves along with the above ingredients until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Add chopped Tomatoes along with a dash of Tamarind.
• Meanwhile, Clean and chop the Bottle Gourd(Sorakkai) into small cubes (Do not remove the skin).
• Once the tomatoes turn soft and cooked, add chopped Bottle Gourd.
  
• Sprinkle 1/2 a Teaspoon of Salt and sauté it for a while on a medium flame.
• Add salt and give a quick stir.
• Lower the flame, cover and cook for about 5 minutes or until the tomatoes are well cooked.
• Add finely chopped Coriander Leaves to the above and cook for few seconds (until it wilts).
• Add the coarsely ground mixture and give a quick stir.
• Allow the Tomato & Coriander Chutney mixture to cool.
• Grind the ingredients to a smooth paste.
• For tempering, heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• Then add Dry Red Chillies cut into small pieces and finally add Curry Leaves and give a quick stir.
• Pour the tempering onto the Sorakkai Chutney and mix well.
  
• Serve Sorakkai Chutney along with Idli, Dosa, Uthappam, Paniyaram etc.,
• Goes well with Rice too.  Serve piping hot rice & Sorakkai Chutney with a drizzle of Ghee. 

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

 

NOTES:

• Adjust the number of Dry Red Chillies to suit your spice level.
• Can substitute Red Chillies with Green Chillies.
  
• I have used normal Tomatoes in the recipes which are not tangy.
• So I added a dash of Tamarind for the required tanginess in this Chutney.
• If you are using Local Tomatoes/Nattu Thakkali can skip adding Tamarind or adjust accordingly.
• Add finely chopped Bottle gourd and cook until it turns soft.
• I usually do not peel the Bottle Gourds while using it in Poriyals, Kootu or Chutneys. The vegetable serves best with the peel too.
  

HOW TO MAKE DOSA

    It's since a long time, I was planning to write a post especially for DOSA, a humble dish on its own.  It is one comfort food in a South Indian household, a saviour, a quick-fix, an all-time all-rounder, equally good to be served for Breakfast, Dinner, and even it can be sneaked up as an evening tiffin.  Not only that, it is one of the most popular Tiffin item served in South Indian restaurants.

    Well, growing up in a South Indian household, we all have fond memories of Dosa, whatsoever.  It is one of the popular South Indian Dish and also one of the most frequented Tiffin item in a household.  Idli & Dosa is a staple, an unavoidable Tiffin Item at home.  Idli Dosa Batter is a must-have & a rescue ingredient in our pantry.  It is a common practice to have a Dabba (box) full of Idli Dosa Batter.

    I grew up eating Dosa, for most of the days in a week, my Mom would make Dosa for Breakfast or Dinner.  Some days, I ask my Mom to pack it in my school box, to which she was always reluctant, saying that it would dry off by the time you eat.  But I had always loved the Kanju Pona Dosas (dried dosas) with Chutneys or Sambar.   Well, when I say Dosa, the Dosa made at home was the slightly thick Dosas, not the crispy Paper like roasts, we get at restaurants.  Small Dosas, soft and white, made in small cast iron griddles. We call it Sada Dosai.  But the evolution of restaurants and the popularity of the same has led the Indian housewives to perfect the same old Dosas into crispy thin Dosas alias the Murugal Dosai.  And the arrival of Non-stick dosa pans paved the way for thin crispy dosas.

HOW TO MAKE DOSA

Well, coming back to Dosa Recipe, 

   South Indian Cuisine is incomplete without DOSA. Crowned to be one of the best among the long list of South Indian Tiffin Items.  An all-time comfort food, healthy, tasty and easily digestible. Most of the South Indian households wake up to the wonderful aroma of Idli or Dosa. A simple recipe with very few ingredients which seems quite straightforward, but only for the people who have cooked it and perfected it knows the skill behind soft or crispy Dosas. Though not a skill tough to achieve, once you get the proportions right and if the batter ferments well, you are good to go.  But, then comes the task of spreading it out neatly in the Dosa griddle.  Soft Dosas or Crispy Dosas the heat of the griddle, cooking time, the way you spread it out on the griddle all matters for a perfect Dosa. 

So, what you need to consider for Perfect Dosas are:

• Perfect Rice Dhal Ratio
• Type of Rice and Urad Dhal used
• Soaking Time
• Amount of water needed to grind the batter
• Consistency of the Dosa Batter
  
• Thoroughly mixing the batter
• Addition of Salt
• Fermentation Time
• Cooking the Dosas over a Dosa Pan.
  

For more TIFFIN ITEMS, Click here...


Cuisine - South Indian
Course - Main Course
Difficulty - Medium
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 4-5 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 10 - 15 Minutes


For more DOSA VARIETIES, Click here...

THE PROCESS OF MAKING DOSA

HOW TO MAKE DOSA

 

    I saw the evolution of the same old Small, soft Dosas to Murugal Dosas to Crispy Paper Roasts at home.  My Mom took meticulous measures to make perfect Crispy dosas for my brother.  She even went to an extent of scraping out the extra batter from the poured in Dosas to make it extra crispier and thin. So, when it comes to the batter you can get Soft or Crispy Dosas with the same batter, but the only difference is how you would like to make it.  A few steps and you can easily make your preferred Soft Dosas or Crispy Dosas.

INGREDIENTS:

For Dosa Batter:

Idli Rice/Par-boiled Rice - 1 Cup
Raw Rice - 1 Cup
Urad Dhal - 1/2 Cup
Fenugreek Seeds - 1/2 Teaspoon
Tuvar Dhal - 2 Tablespoons
Aval/Poha/Flattened Rice - 1/4 Cup
Salt - To Taste

For making Dosa:

Oil/Ghee - For Dosa

METHOD:

For Dosa Batter :

• Clean & Wash Rice, Urad Dhal, Tuvar Dhal, Aval & Fenugreek under running water for about 3–4 times or until the water runs clear.
• Soak all the above ingredients except salt for about 6–8 hours.
• Once soaked, Drain the water from the ingredients and grind it in a mixer or grinder.
• If grinding the batter in a Wet grinder, then add all the ingredients and grind it into a smooth paste, adding a little water at a time. 
• You might need approximately 2–3 cups of water.
• If grinding the Dosa batter in a mixer, then grind it in batches.  
• Use cold/ice water while grinding the batter in a Mixer (Blender).
• Grind the ingredients to a smooth paste and then transfer it into a bowl.
• Add salt to the batter & mix well thoroughly until well combined preferably using your hands.
• Cover the Bowl and leave the batter aside.
• Allow it to ferment for about 8-10 hours/overnight.

For a detailed recipe on HOW TO MAKE IDLI-DOSA BATTER IN MIXER GRINDER, Click here...

HOW TO MAKE DOSA

For Soft Dosai/Sada Dosai:

• Heat the Dosa Griddle on a high flame and then lower the flame.
• Smear the Griddle with oil.
• Thoroughly mix the Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
• Slightly spread the batter so that the Dosa is slightly thicker.
• Keep the flame at low while cooking Dosai.
• Drizzle a few teaspoons of Oil/Ghee over the Dosai.
• Cover the Dosai with a lid and cook on a very low flame for a few minutes.
• Alternatively, you can simply flip it up and cook on the other side. 
• You can cook on a low flame to get soft, white coloured dosas.
• If you prefer a slight golden yellow dosas, cook for a few more minutes.
  
• Once cooked, remove the Sada Dosai or Plain Dosa from the griddle.
• Serve Sada Dosai - Plain Dosai along with Sambar or any Chutney of your choice.
  

HOW TO MAKE DOSA

 

For Crispy Dosa - Murugal Dosai:

• Heat the Dosa Griddle on a high flame and then lower the flame to medium-high.
• Smear the Griddle with oil and spread the oil using an Onion Slice or a cloth.
  
• Thoroughly mix the Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
• Spread the batter evenly around the Dosa Griddle.
• Keep the flame at medium while cooking Dosas.
• Drizzle a few teaspoons of Oil/Ghee over the Dosas.
• Cook the Dosas on a medium flame until it turns crispy and slightly golden yellow in colour.
• Roll out the crispy Dosa and remove it from the Dosa Griddle (there is no need to flip and cook the Dosa).
• Serve Crispy Dosai - Murugal Dosai along with Sambar or any Chutney of your choice.

For Paper Dosai - Paper Roast:

• Heat the Dosa Griddle on a high flame and then lower the flame to medium-high.
• Smear the Griddle with oil and spread the oil using an Onion Slice or a cloth.
  
• Thoroughly mix the Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
• Spread the batter evenly around the Dosa Griddle.
• Keep the flame at medium while cooking Dosas.
• Drizzle a few teaspoons of Oil/Ghee over the Dosas.
• Wait for a few minutes, or until the batter is half cooked. 
• Then scrape out any extra half cooked batter from the Dosa using a spatula, preferably with the Dosa Karandi (Chattagam/Chattuvam/). 
• The idea is to make the Dosa thinner and crispier, which yields you with a so-called thin and Crispy Paper Roasts.
  
• Cook the Dosas on a medium flame until it turns crispy and slightly golden brown.
• Roll out the crispy Dosa and remove it from the Dosa Griddle (there is no need to flip and cook the Dosa).
• Serve Paper Dosai - Paper Roast along with Sambar or any Chutney of your choice.

 

NOTES:

• Use Par-boiled Rice/Idli Rice along with good quality Raw Rice for Dosai recipe.
• The ingredients should be finely ground batter.
• The consistency of the batter should neither be too thick nor too thin.
  
• Fermentation plays a major role, imparting the Dosa with the preferred texture - Soft or Crispy.
• Allow the batter to ferment for about 8-10 hours/overnight.
• If you live in a cold climate, leave it in a warm place until the batter ferments.
• We use a Griddle especially for making Dosas.  You can get a variety of non-stick or cast iron dosa pans in the market.
  
• Cook the Dosa on a very low flame, for Soft Dosai.
• If you need Crispy Murugal Dosai, cook it on a medium-low flame until it reached the required texture and colour.

 

STORING THE DOSA BATTER:

• Once the batter is fermented, can store it in the refrigerator upto 3-4 days.
• Bring the batter to room temperature before making Dosas.
• Adjust the consistency of the batter, if required.
  

SERVING SUGGESTIONS :

MUTTON CURRIES :

CHICKEN CURRIES:

FISH CURRIES: