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Grind all the ingredients together and make a smooth paste in a mixer in batches. Add 2 - 3 tablespoon water while grinding. Batter should be of dropping consistency. Transfer the batter to another big bowl / container. Sprinkle 1/2 teaspoon salt. Do not mix it thoroughly. Cover with a lid and keep aside for 6 - 8 hours or overnight. Quantity of the batter will be double after fermentation. Mix the batter thoroughly. Heat a non - stick dosa pan. Reduce heat to medium. Grease dosa pan with little oil (optional). Pour ladleful of batter and do not make more circles. It should be thicker than normal dosa. Cover and cook on one side only for 45 seconds to 1 minute. Remove carefully with a flat spatula. Serve hot with Coconut chutney / Chutney powder / Sambar / Tomato chutney.  Cleaning tip for Non - stick pan Source - Femina Magazine To remove burnt food stains from a non - stick pan, heat the pan and saute a ripe banana piece in it for sometime. The marks will disappear. A sure-shot way of cleaning your pan, good as new! Bananas are sort of slimy, so when they are sauteed in a greasy pan, they tend to ease out stubborn stains form it. Citrus based detergents and cleaners are also quite effective for this purpose. |
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Puffed Rice Dosa ( Charmure Polo ) - A very tasty and spongy Dosa .....
Basic recipe credit - The Konkani Saraswat Cookbook by Asha S Philar
Makes: 7 - 9
You will need
1 cup (200 g) puffed rice
1 cup (200 g) raw rice ( pachari )
1 teaspoon fenugreek seeds (methi)
1/2 cup (50 g ) urad dal
1/2 teaspoon salt
Method
Wash and clean raw rice. Soak raw rice, fenugreek seeds and puffed rice in 2 1/2 cups water for 4 hours.
Wash and clean urad dal. Soak separately in 1 1/2 cups water for 2 hours.