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:

  1. 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.

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  2. 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).

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  3. 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

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

    ReplyDelete
  5. 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.

    ReplyDelete