Gits Dosai Mix, 500 g

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It's yummy. Dosas are by far the most beloved of a plethora of Tamil crepes, and part of that has to do with their utter simplicity and versatility. They need just a handful of pantry ingredients, can be eaten for breakfast, lunch or dinner, and they make every meal an occasion. This recipe is delicious and makes perfect-tasting dosas you will fall in love with.

Yes! An Instant Pot makes easy work of fermentation. Just place the batter in the IP liner and press the yogurt function. Increase time to 12 hours. Voila, perfectly fermented dosa batter! Serving suggestions This mixed lentil dosa recipe does not require to be fermented like a traditional dosa batter. I think fermenting the dal dosa recipe (protein dosa) batter, improves its flavor and texture and makes it light and airy. Fermented food is good for gut health. Ingredients for Lentil Dosa Recipe Use a flat bottom ladle, with a larger surface area. It helps spread the batter more evenly and thin. In India, we use a small Katori (flat steel bowl) for foaming the dosa. Katori's are easily available in most Indian grocery stores.

Pour the spice mixture over the potatoes then gently mix together with a knife. Taste and season, if needed. Squeeze in the lime juice, add the spring onions and coriander, then mix together. It's easy. Anyone not used to making a dosa might think this is a difficult process, but I'm here to declare that it absolutely is not. As you will see in the video the process of making a dosa batter is really quite simple and you will succeed if you follow instructions. There are some things you need to pay attention to--the three main ones being the consistency of the batter, the fermentation and how to actually shape the dosa on the hot griddle. Read carefully through this blog post and watch the video to learn how to avoid common pitfalls and you will be flipping dosas in no time at all. But as with everything else keep in mind that practice makes perfect. No one I know made a dosa exactly right the first time they tried it. Laugh at your mistakes, learn from them, and you will definitely get better. Use very cold water or ice cubes when grinding the batter, as that helps to not heat up the batter when grinding.

The Oats and Coconut dosa is something that I make often as an instant version of the regular dosa. A lot of times it is by mixing flours together, but sometimes I also add the Oats Flourand coconut to the regular dosa batter and make dosa’s too. The podi can be made at home or store-bought and is popularly known as Idli podi, Dosa podi, gun powder, mulaku podi, chutney podi. Crush the boiled potatoes – do not mash completely as you still want some texture. Add the crushed potato to the pan and mix to combine evenly. Taste and season with salt. Set aside to reheat before serving or keep warm Now fold up or fill and roll, and serve immediately with your accompaniments of choice. Wipe the tawa with a damp cloth to cool it down before repeating with the rest of the dosa batter.Additionally, the key to perfect fermentation is fermentation. so give enough time to ferment the batter well. Conversely, Vivek Singh calls for either basmati (long-grain) or dosa rice – “a kind of fat, short-grained, parboiled rice”, according to Anjana Devasahayam of the Happy and Harried blog – which is also Padmanabhan’s rice of choice. Mallika Basu’s book Masala, meanwhile, combines ordinary and flattened rice (flakes of beaten parboiled rice known as poha, which, like cooked or par-boiled rice, will help speed up fermentation), while chef Minal Patel of Prashad in Drighlington, West Yorkshire, claims that broken rice is “perfect here, because the starch helps to make the dosas lovely and crispy”. Nik Sharma’s astonishingly comprehensive dosa guide, however, suggests that dosa or ordinary short-grain rice will work just as well as the basmati he favours – “I thought the difference in the starch types of long-grain and short-grain rice would have an effect, but it didn’t in my hands.” Firstly, the dosa batter can be used to make masala dosa, podi dosa, uttapa, paddu, bun dosa, tomato dosa, and punugulu. Optional: You can add the filling of your choice. Refer to the post - Filling Ideas For Mixed Lentils Dosa