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A Popular North indian Breakfast
Published On: 24 Jul 2014
Soak the rice in water for 2 - 3 hours.
Drain off the water and add grated coconut and salt.
Grind for 2 - 3 minutes. Don’t add water at this stage- adding less water in the beginning, helps grind the batter to a finer paste.
Add ½ -1 cup water and grind to a fine paste.
Transfer the paste to a vessel and add 1-2 cups water.
The consistency of the batter should be very thin and should not form a thick coating on the back of the spoon.
Heat a non stick frying pan and add 1 tsp of oil and spread it around the pan to season it. You can also season the pan with an onion. The pan should not be very hot.
Pour a ladle of the batter in the pan and swirl the pan by picking the pan and rotating in a circular motion till the entire pan is covered with the batter.
Cover the pan and cook on a low flame for 2 - 3 minutes.
Remove the lid and pour a few drops of oil on the edges of the dosa. When the dosa is ready to flip it will begin to loosen at the edges of the pan.
Gently pick up the dosa from one end with a chapathi tong and fold the dosa into half.
And into quarter after that.
Remove from skillet / pan and transfer to a plate.
Serve hot with chutney, sambar, any curry.
Note : This dosa remains white and does not turn a golden color and is a very delicate dosa and needs careful handling.
This dosa batter does not need to be fermented and the dosa is cooked only on one side.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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