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
:
Wash and soak rice , dals with running water twice and soak them in water for 2 hours.- After 2 to 3 hours of soaking , grind them to fine paste with required water using grinder or mixer and empty in a bowl.
- Same way grind dry red chillies,cumin,turmeric powder,curry leaves,ginger to fine paste and mix to the batter.
- Add salt and mix well,Leave the batter undisturbed for 5 hours for fermentation.
- 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.
- 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.
- Drizzle few more drops of oil over the dosa and let the dosa boil in medium flame for 2 mins.
- Using your spatula flip the dosa to next side and boil for one more minute.
- When dosa starts turning to golden brown remove from flame and serve hot with your favorite sidedish.
- Some of the suggested sidedishes are,
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