Skip to main content

KARA DOSA / MIXED LENTILS CRISPY DOSA

Hi All,

KARA DOSA!! The recipe for karadosa is similar to Adai recipe , the ingredients are same for both adai and karadosa but the fermentation makes the difference in taste and texture.The taste of karadosa is completely different from Adai. We love Karadosa more than adai due to its crispiness and also there will be no raw smell in karadosa due to fermentation.
As the post will go longer I have splitted adai and karadosa as two recipes and posted separately.

The recipe is as below,


INGREDIENTS :

Idli rice – 2 cups.
Toor dal / Thuvaram parupu – 1/2 cup.
Urad dal / ulautham parupu – 1/8 cup.
Split moong dal / pasiparupu – 1/8 cup.
Salt -as required.
Oil – for drizzling.


TO GRIND TO PASTE :
Dry red chillies – 6 nos.
Cumin / zeera – 1 tsp.
Turmeric powder – 1/2 tsp.
Curry leaves – a sprig.
Ginger – 2 peanut sized.



METHOD :
  1. Wash and soak rice , dals with running water twice and soak them in water for 2 hours.
  2. After 2 to 3 hours of soaking , grind them to fine paste with required water using grinder or mixer and empty in a bowl.
  3. Same way grind dry red chillies,cumin,turmeric powder,curry leaves,ginger to fine paste and mix to the batter.
  4. Add salt and mix well,Leave the batter undisturbed for 5 hours for fermentation.
  5. After 5 hours the batter must have foamed to double the quantity,Add required amount of water to make the batter thin ( as in picture ) and mix well.
  6. Heat iron skillet and drizzle few drops of oil , take a ladle full of batter and pour in middle of skillet and spread to form thin circle.
  7. Drizzle few more drops of oil over the dosa and let the dosa boil in medium flame for 2 mins.
  8. Using your spatula flip the dosa to next side and boil for one more minute.
  9. When dosa starts turning to golden brown remove from flame and serve hot with your favorite sidedish.
  10. Some of the suggested sidedishes are,






Labels:

Comments

Post a Comment

Popular posts from this blog

KADAMBA / KANAVA MASALA /SQUID FISH CURRY

Hi, Sea has lot of creatures in it that we can cook and we were much more unaware of many . Squid fish is one among the yummy species which I was totally unaware even after coming to Chennai.One day in market I saw them and surprised that they are selling octopus ( it looked like that to me :)). Then I surfed in net and found actually they are squid ( kadamba / kanava) and not octopus , My friend Saranya cooked this gravy for us during her visit to our home .I copied the recipe from her and tried next week itself.Though the squid fish looks very weird the taste was so yummy and there is no fish odor in that.It just tasted like mutton. The cleaning part is little tricky but easy, I suggest once you finished cleaning dispose the waste immediately out of your house as the waste from squid fish is very smelly and also it starts leaving water .So dispose the waste of squid as quick as possible. Other than that the fish tastes heaven , spicy, yummy and very easy to cook. I have
Post a Comment
Read more

WARM WATER CHAPATI / BEGINNER GUIDE FOR SOFT CHAPATI

தமிழில் காண : கிளிக்   Hi All, If you are a beginner in cooking ,then chapati is the toughest task that needs a lot of practice. When I was learning cooking my chapatis will be either crisp like disc or rubbery that you need to dentist after chewing😭 So I try so many versions to make my chapati perfect and this warm water method is one success method , This method is so easy that your chapatis will be very very soft and light. A few tricks to make your chapatis perfectly soft and puffy are , Add water little by little while kneading . Don't knead dough too dry , make slightly sticky dough so that while toasting it comes to perfect softness. The recipe of perfect soft chapati is below, COOKING TIME : 1 hour. SERVES : yields about 10 chapatis INGREDIENTS : Wheat flour – 2 cups. Salt – 1/2 tsp. Warm water – 1 cup ( appx). Oil / ghee – few drops. METHOD : In a wide bowl add wheat flour ,salt and mix , make a well in middle of flou
7 comments
Read more