Dosa is made with a batter of rice and urid dal. It tastes wonderful with sambar, tomato chutney, and coconut chutney. Lets look what are the things to take care while preparing this.
- Avoid using plastic containers, aluminum pots and melanin coated pans for storing, cooking and serving purposes. Stone frying pans are traditionally used to make dosa.
- Sour things should not be taken together with milk or milk tea. Dosa is made of fermented batter which is sour, tomato chutney and sambar are also sour in taste. So spice tea goes well with dosa.
- Urid dal is something that should not be eaten regularly. So take care not to eat dosa regularly.
- Coconut oil is used as it is healthy and gives a pleasant taste to food. The best part is, this oil can be prepared at home from fresh coconuts and we can avoid buying oil from shop.
- Idli rice : 1 cup
- Urid dal : 1/2 cup
- Cooked rice: 2 table spoon
- Coconut oil: enough to oil the frying pan
- Salt to taste
Wash and soak idli rice and urid dal for around four hours. Grind the soaked idli rice, cooked rice and urid dal into a fine paste with medium thick consistency. Leave it overnight for fermenting. Add salt into the fermented dough, stir and combine well. Heat the frying pan and spread oil on it. Spread a spoon full of dough on the hot pan and cook it covered. When one side is cooked to golden color, flip the dosa and cook the other side too.
- Grated coconut : 1 cup
- Dried red chilli : two ( if needed, remove seeds to make it mild.)
- Shallots : 2
- Mustard seeds : 1/2 spoon
- Coconut oil : one spoon
- Curry leaf
- Salt : to taste
Grind the coconut, chilli and one of the onion into fine paste. Cut the second onion into thin round pieces. Heat the coconut oil in a pan and splutter mustard seeds. Add the chopped onion into the oil and fry it till golden brown. Add the coconut paste into it and add enough salt. Cook in low heat until the coconut is fully cooked. Add curry leaves.
- Tomato : 1 big
- Carrot: 1 small
- Onion : 1 medium size
- Dried red dry chilli: 1 ( remove seeds to make it less hot, if necessary)
- Coconut oil: 1 spoon
- Salt to taste
Clean carrot, tomato and onion and cut them into medium size pieces. Add oil into the pan and add the chopped vegetables and chilli. Cook it until the vegetables are soft and then cool it down. Grind the vegetables into fine paste and add enough salt.