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Delicious
Snacks - Part
5
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Rice
Dosa:
Ingredients:
5 cups rice; 1-cup urd dal; salt to taste and oil for
frying.
Method:
Soak rice and dal separately in water for about 4 hours.
Wash and grind rice to form a fine paste. Also grind dal to
a fine paste separately adding a little water. Add salt and
mix the two pastes, and allow the mixture to stand for about
another 4 hours. Heat the tava, smear it with a little oil
and spread the paste thinly and pour a few drops of oil,
cook on both sides. Serve hot with coconut chutney. (Add a
tablespoon of methi seeds with the urad dal to make dosas
soft, if desired.)
Rava
Dosa:
Ingredients:
1 cup rava; 1 cup maida; ½ cup rice flour; salt to taste; 2
onions; 1 bunch coriander leaves; 1 tsp. Jeera and oil for
frying.
Method:
Mix rava, maida and rice flour and salt well. Add water and
prepare a fairly thin batter. Add jeera and finely chopped
onions and coriander leaves and prepare as above. Serve hot
with sambar or chutney.
Masala
Dosa:
Ingredients:
250 gms. Fine sooji; 2 tsps. Curds, 11/2 cups water (enough
to make thick batter); 11/2 tsp. Soda bicarb; a pinch of
salt and 2 tbsps. Ghee.
For the filling:
4 potatoes; 3 onions; 2 green chilies; ¼ tsp. Turmeric
powder; ½ tsp. Mustard seeds; a sprig of curry leaves; a
small piece of ginger; salt to taste and 2 tbsps. Oil.
Method:
Soak the sooji in water, adding curds and soda bicarb. Blend
well with an eggbeater until a creamy batter is formed.
Leave batter in the mixing-bowl over-night. Boil 2 onions
together with the potatoes till done. Peel and mash the
potatoes and slice the onions. Mix together adding salt. In
a saucepan, heat 2 tbsps. Oil and cook the mustard seeds
till they begin to crackle, then add the remaining onion
finely sliced, chopped ginger and the remaining spices. Fry
till the onion is a golden brown. Then add the potato-onion
mixture and blend thoroughly. Fry for 5 minutes and keep
aside.
Pesrattu
(Andhra) Dosa made with green gram:
Required:
2 cups green gram (moong); 6 green chilies; 2 onions
(optional); 1 inch piece ginger; 1 tsp. Cumin seeds and some
curry leaves.
Method:
Soak the green gram for two hours. While this makes grinding
more difficult it helps to enhance the flavor. Grind the
gram with chilies, ginger and onion, if being used, just
before removing add the cumin and the curry leaves. Form
into a consistency in between that for dosa and idly. Grease
an iron tava or griddle. Spread a spoonful of the mixture.
Add a little til oil. When one side is done turn over and
fry the other side. Pesrattu is eaten in many homes with
upma and ginger chutney.
Dhussa
(Bihari style):
This resembles the South India dosa, which is prepared in
Hazaribagh. Instead of urad (black gram), gram powder is
used.
Required:
750 gms. Gram flour; 250 gms. Rice flour and salt to taste.
Method:
Mix all the above ingredients together. Add the required
quantity of water and let it ferment for nearly eight hours.
Then proceed as for dosas.
Cucumber
dosa (Karnataka):
Required:
250 gms. Tender kakdis (cucumbers); 2 cups rice; ½ coconut;
3 green chilies; 1 walnut-sized ball jaggery and salt to
taste.
Method:
Soak the rice in water for four to five hours, then drain
and grind with the coconut, green chilies, jaggery, salt and
lastly the cucumbers. Form into a thin batter and make dosas
on a hot tava using a little oil to grease the base. Eat
with fresh butter.
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