|
|
|
 | | |
|
| Ingredients : |
| 4 cups(400g)cornmeal(flour from pure corn ground fine),21/4 cups(540ml) water,1/2 cup(120g)ghee. |
|
| Preparation : |
Start this step only when ready to cook. Mix cornmeal and 1 1/2 cups water. Add enough of remaining water(3/4cup),2tbsp at a time,mixing after each addition,till dough forms a soft ball. Make 12 balls approx. 4.5cm in diameter. Keep covered with a damp cloth. On a well floured board,roll a ball of dough lightly. Dust rolling pin from time to time to avoid sticking. Seal cracks by pinching edges and continue rolling into a flat round 14 cm in diameter.
Heat griddle on medium heat for about 3 minutes till ad rop of water splutters instantly when flicked on it. Spread 1/4 tsp ghee all over griddle. Put one hand over round and tip board till round drops onto open palm without sticking to the board. Put round on griddle.Cook till underside has golden brown patches(about 2 min). Turn over with a broad metal spatula. Cook for 2 minutes. Turn over. Continue cooking,till evenly browned on both sides. Roll out and cook remaining balls in the same way except do not spread ghee on griddle. Roll out each ball shortly before cooking(while another round is on griddle). Serve hot accompanied with sarson ka saag. |
|
*********************************************
| | |
|
| Ingredients : |
| 1 1/2 cups(300g) colam rice(short-grained polished rice) or any common variety of short or long-grained polished rice maybe used,1/2 cup(100g) split skinned black gram,1 1/2 cups + 2 1/2 tbsp(400ml) water other than for step 1.,2 tsp salt, 1/3 cup(80ml)vegetable oil. |
|
| Preparation : |
1.In a bowl,cover rice and black gram with water at least 2 cm above ingredients. Soak for 4 hours. Drain.
2.Grind rice-black gram mixture into a paste gradually adding 1 1/4 cups water. Mix rice-black gram paste and salt. Cover and keep aside(not in a refrigerator)for at least 12 hours to ferment.
3.Mix fermented paste and enough of remaining water(6 1/2 tbsps) to make a thin batter.
4.Spread 1/4 tsp oil upto 2 cm from edge of griddle. Heat griddle on medium-high heat for about 2 minutes till oil just begins to smoke. Reduce heat to medium.Correct heat setting is critical:if griddle is too hot batter will stick while being spread on griddle;allow to cool before continuing. If griddle is not hot enough,batter will spread but dosa will stick;heat griddle more before continuing.
5.Stir batter and pour 3 tbsp in centre of griddle. Quickly place the back of a rounded ladle very lightly on batter. Using a continuous circular motion in one direction,gently spread batter evenly outwards from centre to make a round about 17 cm in diameter. Add 1/2 tsp oil around the edges of dosa.Drizzle 1/4 tsp oil over dosa.Cook for 2 minutes. For a softer dosa,cook about 1 minute on each side. Turn over. Cook for 1 minute. Remove. Cook remaining dosas in the same way except do not spread oil on griddle before pouring batter. Serve hot accompanied with coconut chutney. |
|
*********************************************
| | |
|
|
