Urad-maida Dosai
Urad-maida Dosai Recipe
Ingredients
husked black gram (urad) - 1 cup
fenugreek - ½ tsp
all purpose flour (maida) - 2 cups
salt - taste
Method
Wash and soak urad with fenugreek for 2 hours and grind to a smooth
paste. Add salt to
taste. Allow to ferment over night.
Mix maida with enough water to form a batter, the consistency of
pouring cream. Keep
covered over night.
Next morning, the maida will settle at the base as a thick paste
with clear water on top.
Carefully drain away the water and add the thick paste to the urad
batter and mix well.
Add water, if necessary to make a thick pouring batter. Heat a thick
flat griddle, preferably
non stick, till few drops of water, sprinkled on it sizzle and evaporate
quickly.
Lower the flame and pour ½ cup of batter on it. Spread quickly
with the back of a ladle in
concentric circles to form a thin dosa.
Drizzle some oil all round and on top. Cook till the under side
is light brown. Turn the dosa
and cook the other side. Serve hot with a chutney.
Put a serving spoonful of batter on a hot griddle. Spread just a
little, like an omelette.
Sprinkle a tsp. of oil on it. Cover with a plate.
Allow to fry over low heat, till bottom is golden brown. Serve immediately
with any chutney.
Variation:
A dash of finely chopped onions, green chillies, coriander or cheese
may be sprinkled
over the dosa, as soon as it is spread. Proceed to cook as above.
MoreDosa Recipes & Chutney :South & North Indian Dosai Recipes
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