Gits Dosai Mix, 500 g

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Once the batter has fermented and you’re ready to get started, preheat the oven to 180°C/350°F/gas 4. Using Pure Olive oil in everyday cooking is a lifestyle change, not only because it is loaded with good fats, but is also loaded with powerful antioxidants which have anti-aging benefits. It is great for your skin & hair nourishment too! 5. Udupi Style Pelakai Teepe Dose Recipe (Halasina Hanina Dose Recipe) Add the onions and cook over a medium-low heat until soft then add the turmeric and cook for a final minute Heat a griddle to the point where drops of water sprinkled on it sizzle and evaporate within five seconds. Do not oil the griddle.

Dosa is served in Indian restaurants around the globe and is much loved by all ages. I grew up eating dosa, my mom used to make dosa quite often. The batter consists of basic rice and lentils, soaked overnight. The next day the soaked rice and lentils were ground to a smooth consistency batter. The batter was fermented for a few hours or it doubled in size. And there we had a perfect, crisp, appetizing dosa, which I could eat any time of the day. Masoor dal (red lentils): Masoor dal adds a vibrant color and a slightly sweet flavor to the dal dosa recipe batter.

Sprinkle a little water on the hot pan to cool it, dry it with kitchen paper and then pour a ladle of the dosa batter into the pan. Allow the batter to spread to the edge of the pan to make a thin pancake. Cover the steel bowl with batter and place it in a warm place. If you live in a cold climate, keep in the oven with the lights on or on the counter in warm climate. I used to always ask for cone shaped dosa at restaurants when I was a kid. They used to also have ghee dosa or butter dosa, which is nothing different but just ghee/butter used in place of oil when making the dosa. You can use this same batter to make Uttapam too. I get the question many times about how long it takes to ferment the batter perfectly. The answer is it depends on where you live. It can range from 6-14 hours. It takes me about 12-14 hours, but you would need lesser time if you live in a warm place. The taste of the dosa and the crispiness varies with the rice used. I have used all of them and have been able to make great crispy dosa with them.

Ingredients Used – It uses just 2 main ingredients that are easily available in any kitchen pantry. Yet with the minimal set of ingredients, it can be used for any type of meal. Wash the rice, then put it in a bowl and cover it generously with cold water. Do the same with the dal in a second bowl, this time adding the fenugreek seeds, too. Put both bowls in a warm place (an airing cupboard or the oven with the light on) and leave to soak for six to eight hours, or overnight. This can happen if the cast iron pan is not seasoned well. Here is a tutorial on how to season a cast iron pan. I usually keep a separate tawa for dosa. Season it after use. Add cold water or ice as needed to grind the batter to a smooth paste. It is important to add cold water, as we don’t want the batter to heat up as that can hinderproper fermenting. It's everyone friendly. Again, I can't stress this enough. Dosas are so delicious they are sure to please everyone and they are a certain kid favorite. My son Jay loves them and will often request them. And they always put a smile on the face of Desi, who grew up eating them. Dosas are naturally gluten-free, soy-free and nut-free.After the first one or two dosas the griddle could overheat so reduce the temperature to medium or medium high heat and continue making the dosas. If the griddle is too hot you can also cool it by sprinkling a few drops of water on it. One of the most important thing to make crispy dosa is the perfect batter, so do follow the batter instructions. Grease tawa or pan – If you are using cast iron tawa, grease it well before using it. You can also rub the tawa with a cut onion just before making the dosas.