There are many varieties of dosa available. Obvious ones are Masala dosa, ghee roast, thattu dosa, butter dosa. But these all have the same base.
Rice : Urad dal in the ratio of 3/3.5/4 : 1 is soaked, ground separately and mixed. Salt is added and it is fermented. Later it is spread on a hot tawa and til oil / nallenai is used to make crisp dosa.
If you wish to experiment, try the Adai or Muthira dosa.
In these two, the rice : dal ratio is changed. In Adai, 3 types of dal are used. In the muthira adai, all the ingredients are in equal ratio.
But this Methi / morianga leaf dosa is different. No dal is added, but a chutney is mixed with it and thus this dosa is a meal in itself! No accompaniments required.
This is a typical GSB recipe.
Recipe Courtesy : Mrs. Usha Viswanathan
Please keep in mind that the leaf is added about 1/2 an hour before the dosa is prepared. Moringa leaf is not to be chopped. But Methi leaf can be chopped.
Ingredients:
Raw white rice / Pachari - 1 cup
Idly Rice (ponni arisi) - 1 cup
Freshly grated Coconut - 1 cup
Tamarind - lime sized ball
Red chilly - 3
Salt
Asafoetida powder - 1 tsp
Turmeric powder - 1 tsp
Drumstick leaf - 1 1/2 cup (or) Fenugreek (methi) leaf - 1 1/2 cup
Til oil / nallenai - as required
Method:
Soak the two varieties of rice together for 2 hours.
Grind the coconut with the tamarind , turmeric powder and red chillies into a fine paste.
Add the soaked rice and grind again into a fine batter.
Add the asafoetida powder , salt and mix well.
You may refridgerate this until required.
Add the leaf half hour prior to making the dosa.
Spread this batter on a hot tawa. Use Til oil as required to make crisp dosas.
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