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