Dec 11, 2008

Dosayum Kappapuzhukkum..Breakfast with a difference !!! & Crispy dosa secrets

Crispy Dosa Recipe secrets

1, Always use good quality rice and urad dal.
2, Always use better quality non-stick dosa tawa.
3, Add 1 tablespoon left over cooked rice while grinding the dosa batter. You can also add 2 teaspoon fenugreek seeds and 1 teaspoon chana dal with urad dal.
4, It may take 8 -12 hours for fermentation during winter season. So cover the dosa batter container with an old sweater or woolen shawl.

Dosa recipe


1 cup urad dal
3 cups boiled rice
Salt to taste
Ghee / oil


Wash and soak urad dal and rice separately for 5-6 hours. Grind urad dal and rice separately to a fine paste.The batter should be dropping consistency. Mix it well with a little salt, cover and keep aside in steel container for 6-8 hours. ( After fermentation you can transfer dosa batter to ‘’ Tupperware container ‘’).

Heat dosa tawa on a medium flame. Pour 1 ladleful of batter and spread it in a circle . Sprinkle ¼ teaspoon ghee ( optional ). Cover the tawa and cook for 1-2 minute. Remove the cover and take out the dosa. Repeat for remaining batter. Serve hot.
Visit here for '' Kappa Puzhukku recipe.

Dosayum Kappapuhukkum

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