Aug 2, 2013

Silk Dosa


















Silk Dosa / Pattu Dosa

Ingredients

Please use same measuring cup to measure rice and urad dal. Here I used is Indian standard measuring cup of 200 ml / 8 oz capacity.

1 cup boiled rice (idli rice / ukkada chawal)

2 cups raw rice (pachari / soorai orovu)

1 cup urad dal

2 tablespoon chana dal (Bengal gram dal)

3 tablespoon white poha (vella aval / phovu)

Method

Wash and clean rice. Soak together boiled rice and raw rice in 4 cups of water for 6 hours (or overnight).

Wash and clean urad dal and chana dal. Soak together urad dal and chana dal in 2 cups of water for 6 hours (or overnight). Soak phoha for  half an hour before grinding batter.

Drain out water from soaked rice and make a smooth batter of rice in a mixer bowl (grind together both the rice in 2 batches). Sprinkle little water (1/4 cup water) when making rice batter. Transfer this batter in a big vessel / bowl.

Drain out water from urad dal and make a smooth batter of urad dal, phoha and chana dal in a mixer bowl. Sprinkle water (1/4 cup) when making batter. 

Combine urad dal batter and rice batter together. Add ½ teaspoon salt to taste. Mix well with a thick ladle.  Batter should be of pouring consistency (like normal dosa batter). Cover with a lid and keep aside to ferment for 6 hours or overnight.

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease it with little oil / ghee (optional).

Make the dosa by placing a ladleful ( approximately 100 - 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards.

Sprinkle a few drops of ghee / oil (optional). Cover with a lid and cook on a medium heat for 2 - 3 minutes.

Turn other side and cook till golden color.

When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney/ potato humman / sambar.

5 comments:

Dhiru Galani said...

Looking good. Mine has never come out as good as yours.

I have followed the recipe on your blog with good results. But I have a couple of questions. What is the purpose of par boiled rice or ukdo, chana dal and poha? I do add one tablespoon of methi for taste.

Niya Prakash said...

Hi Dhiru Galaniji, glad t o hear the Dosa was good - Thanks.

The additional ingradients (par boiled rice, Channa dal and Poha) makes the dosa softer and fluffier. I have come to this conclusion after several trials.

Yes, adding Methi is a very good option(healthier too) for those who like the taste. Some people don't like the taste of Methi (my home, husband likes, but son dislikes).

Jacob Mathew said...

Hi Niya

One cup is it 240 t0 250 ml or 2000 ml. If it is 8 ounces it should be 240 ml . Kindly explain
Regards
Jacob

Chitz said...

That's a unique name :) We make almost the same kind of dosa but hearing this name for the first time !

Niya Prakash said...

Hello Jacob Mathew, Thanks for query on silk dosa. In India, measuring cup available is 200 ml / 8 oz capacity. It's written 8 oz / 200 ml / 1 cup. Please use same measuring cup measure rice and urad dal.