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Dosa Preparation

Posted Sep 13 2008 11:46pm


The dosa is a South Indian crêpe. This food, rich in carbohydrates and proteins, is a typical South Indian food taken as breakfast or dinner.

Regular dosa batter is made from rice and split, skinned urad bean blended with water and left to ferment overnight. (A modified form of the same batter can be used to make idlis. Characteristically, the rice in idli batter is coarsely ground and in dosa batter, the rice is very finely ground. Furthermore, the rice to lentil ratio varies in both.) The rice can be uncooked and/or parboiled. The urad bean and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.


The batter is then ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. The dosa may then be folded in half and served, or it may be flipped to cook on the other side and then served.Dosa served with Sambar, coconut chutney and tomato chutney. Variations of Dosa : Masala Dosa ( potato filling inside ), Ghee Dosa, Set dosa, Plain dosa….


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