❌

Normal view

There are new articles available, click to refresh the page.
Before yesterdayMain stream

Hotel Style Ghee Roast Dosa Recipe | How to make Perfect Dosa Batter

✇Sharmi's Kitchen
By: Sharmili
1 February 2023 at 04:51

Ghee roast dosa is a popular dish in South India, where it is often enjoyed as a breakfast food or a snack. The dish has a crispy texture on the outside and a soft and spongy interior, and ghee gives it a rich buttery flavor. The batter for ghee roast dosa is traditionally made by soaking and grinding rice and urad dal and then fermenting the mixture for several hours or overnight. This process helps to develop the flavor and texture of the dosa.

When making ghee roast dosa, the batter is spread thinly on a hot griddle or tawa and then cooked until it is crispy and golden brown. The ghee is added to the griddle before cooking the dosa and drizzles on top of it while it is cooking, which helps to enhance the flavor and crispiness.

Ghee roast dosa is typically served with various chutneys, such as coconut chutney or tomato chutney, as well as sambar, a spicy soup or stew made with lentils and vegetables. The dish can also be enjoyed with various other accompaniments, such as masala potatoes, or with different fillings, such as cheese or paneer (cottage cheese). Overall, ghee roast dosa is a delicious and versatile dish many people enjoy in India and beyond. Let us see how to prepare this recipe.

Enjoy the video of the Paper ghee roast. Subscribe for more recipes.

Hotel Style Ghee Roast Dosa Recipe | How to make Perfect Dosa Batter
Crispy ghee roast hotel style.
Servings15-20 dosa approx
Prep Time10 min(excluding soaking time)
Cook Time30 mins
Ingredients
Instructions
  1. Place idli rice, raw rice, urad dal, chana dal, and fenugreek seed in a bowl. Wash them thoroughly in water 2 to 3 times. Drain the water completely. Add enough fresh water and soak rice and lentils for 2 to 3 hours.
  2. Now add soaked rice and dal along with a little water in the wet grinder or mixer. Add little by little water at a time while grinding. Grind it into a slightly coarse paste, as shown. Once done, remove the batter from the grinder and place it in a bowl.
  3. Then add sugar and the required salt and mix it thoroughly using your hand.
  4. Let it rest for 8-10 hours to ferment. I usually grind it in the evening and let it ferment overnight. You can see how well the batter is fermented from the picture.
  5. Transfer the required amount of batter into another bowl. You can adjust the batter by adding water if it is a thicker consistency. The dosa batter should be slightly thinner than the idli batter.
  6. Heat a pan and pour a ladle of batter, and spread it in a circular motion as shown. Drizzle a spoonful of ghee. Close a lid and let it cook on low flame until the dosa is cooked well. Then remove the lid and cook for one more minute until it turns crispy.
  7. Now roll the dosa and serve hot with sambar, chutney, or any side dish of your choice.
Recipe Notes
  • An equal amount of raw rice and idli rice is used to get crispy dosa.
  • Use good quality urad dal.
  • Fermentation is essential to get crispy dosa.
  • If you are grinding in a mixie, it very often gets heated. So add ice-cold water to grind the batter.
  • To get a nice golden brown color of the dosa adding sugar is a must.

Crispy and crunchy ghee roast dosa is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Appams (Rice Hoppers)

✇Mama's Secret Recipes
By: Fouzia
10 November 2019 at 14:09

“Appam” as it is called in Tamil is a breakfast delicacy which is very popular in South India and Sri Lanka. Hopper is the anglicized version of the name. The “Appam”is basically a fermented bowl shaped rice flour pancake with a soft, spongy, fluffy centre and a thin crispy, lace like network of fine bubbles...

Read More

The post Appams (Rice Hoppers) appeared first on Mamas Secret Recipes.

Milagu Jeeraga Adai Recipe | Thirukarthigai Adai – Karthigai Deepam Special

✇Sharmi's Kitchen
By: Sharmili
7 December 2022 at 04:47

Milagu jeeraga adai is similar to the regular dal adai, with a little difference in taste. You can taste the jeera and pepper flavor in this adai. This adai is specially prepared on the occasion of Karthigai Deepam.

We don’t add onions in this as we serve it to God as Prashad. This adai can even be had as breakfast or dinner. Best served with jaggery powder or coconut chutney, or idli podi. This adai tastes delicious, and it is also filling for breakfast or dinner.

Several other recipes were also made during this Karthigai Deepam. Some are peanut jaggery laddu, puffed rice laddu, sweet appam, sweet adai, pasiparuppu payasam, and so on. Now let us see how to prepare this recipe.

Enjoy the video of milagu seeraga adai. Subscribe or more videos.

Milagu Jeeraga Adai Recipe | Thirukarthigai Adai - Karthigai Deepam Special
Delicious milagu jeeraga adai.
Servings10 pieces appox
Prep Time10 min(excluding soaking time)
Cook Time20 mins
Ingredients
Instructions
  1. Add rice, urad dal, toor dal, and chana dal in a bowl. Add enough water and wash it thoroughly 2 to 3 times. Add fresh water and soak rice and dal for 2 to 3 hours.
  2. Once soaked, transfer rice and dal to a mixer jar. Add salt and cumin seeds and grind to a coarse batter by adding little water.
  3. Transfer the batter to a bowl. Add grated coconut, curry leaves, and pepper powder to this, and mix all thoroughly. Adjust the batter consistency if required.
  4. Adai is usually made thick. If you want thinner adai, add the water and make it like crispy dosa.
  5. Heat a pan, pour a ladle of batter, and spread it in a circular motion, as shown. Drizzle a spoon of oil. Let it cook.
  6. Now flip to the other side and drizzle another spoon of oil. Once cooked again, flip to the first side and cook for a few more minutes till it gets crispier. Now transfer to a plate. Milagu jeeraga adai is ready.
Recipe Notes
  • Soak lentils and rice for at least 2-3 hours.
  • Coarsely grind the batter, and keep it slightly thicker than the dosa batter consistency.
  • Adai can be made immediately after grinding. You need not ferment the batter. But it is better to keep it for an hour or two and then make adai.
  • If you want to use the remaining batter, refrigerate it for later use. (approx two days)

Delicious Milagu jeeraga adai is ready to serve as Prashad to God.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

❌
❌