Wednesday, June 29, 2011

Dosa and Aloo Palya

Ingredients for Dosa:
                                      Rice: 2 cups
                                      Urad dal: 1/2 cup
                                      Channa dal: 1 tbspn
                                      Menthya: 1/2 tspn
                                      Toor dal: 1 tbspn
                                      Avalakki(thick Poha): 1/4 cup
                                      Salt to taste

                1. Soak rice, urad dal, channa dal, menthya, toor dal for 4-5 hrs.
                2. When ready to grind soak avalakki for a min. Grind together using little water to a dosa batter consistency.
                3.Transfer the batter to a container and allow it to rest for 8-9 hrs  for fermentation.
        4. When ready to make dosas, add salt and mix.          
        5.  Heat the tava on medium heat. Add a tspn of oil and spread using a paper towel.
        6.  Pour a scoop of batter on the center of the tava and spread it in circular motion.
        7. Pour a tspn of oil around the dosa and cover with a plate. let it cook for a min. Bottom should be light golden brown in color.
        8. Flip the dosa and cook for 30sec. Continue making dosas in similar way.

        9. Serve with Aloo palya or Chutney.

Ingredients for Aloo Palya:
                                                 Potato: 2
                                                 Onion(medium): 1/2 (chopped)
                                                 Turmeric: Pinch
                                                 Channa dal: 1/2 tspn
                                                 Ginger-Garlic paste: 1tspn
                                                 Green chilli: 2 (cut it lengthwise)
                                                 Mint leaves: 4-5 strands( finely chopped)
                                                 Mustard seeds: 1/2 tspn
                                                 cumin(jeera): 1/4 tspn
                                                 curry leaves: 4-5
                                                 Salt to taste
                                                 Coriander leaves(finely chopped) to garnish

                1. Pressure cook potato for 2 whistles or until soft.
                2. Peel off the potato skin and mash it well. Keep it aside.
                3. Heat oil in a pan, add mustard seeds and jeera. When mustard starts to splutter, add curry leaves and channa dal. Fry till light brown in color.
                4. Add onion, green chilli, salt and turmeric powder. saute for 2 mins.
                 5. Add mint leaves and fry for a min.
                 6. Add mashed potato and mix thoroughly. switch off the flame.
                 7. Garnish with coriander leaves.                            

1 comment:

  1. Hello,
    Great blog there.
    I have just got interested in cooking dosas and need to ask you a question.
    Could you please let me know that why do we cover dosas while cooking?