I belong to Bokaro Steel City ( which now is in the state Jharkhad) so you must be wondering ... Pallavi & South Indian dishes... how's that!!! Well here's the answer for those who need more information - I did my B.E. in Bangalore and apart from a lot of other things i loved which are worth mentioning.... loved the yummy South Indian specialities served there.
Most of us have very fond memories of our college & hostel days.. well mine is a little more *special*.... During our initial college days I met my husband Bhavesh and being great foodies that we are, we went around a lot of local eat outs to try out south Indian delicacies...
Once we moved to Mumbai our love for the south Indian dishes remained and I simply cannot thank God enough that Chicago is flodded with Indian restaurants....it's indeed a home away from home.
A special mention to my South Indian friends Kavitha, Remya, Roopa and Padma whose expert advises resulted in an awesome recipe which I can share with you all.
DOSA : To prepare Batter
1. 1 cup skinless split urad daal (skinless black gram)
2. Salt to taste
3. 1/2 teaspoon Methi Seeds ( Fenugreek)
4. 3 Cups of Rice flour / Soaked Sona Masoori Rice
5. Pinch of Yeast ( Optional )
Soak the urad dal in warm water for 2 hours and then blend finely. Pour the mix in a big bowl and mix the remaining ingredents. Mix enough water in the bowl to cover them about 2" deep and soak overnight till it raises up. My advise : add a pinch of Yeast to make the fermentation faster if you have less time.
Mix the batter thoroughly. Heat a non stick pan with a little sunflower oil , with a big serving spoon scoop and pour the batter on the pan. Slowly spread the batter in a circular motion and try to even the dosa on tha pan. if you are trying for the first time, the first ones migh not come out as expected.. don't panik and get disheartened! Try some more times and Yippie... you will get it right... well.. it did for me!!
Drizzle a little oil on top of the batter and with a flat spatulla try to remove it from the pan, it should come out pretty easily. Flip it around for getting the other side cooked... Well the smell of the dosa will be filling the kitchen by now.... How cool is that!
After 2 minutes take the dosa out carefully and put it on a serving plate... Serve it with the Tangy Chutney and Sambhar.
If you wish to make a masala dosa, that is super simple too...
Please visit my blogs for Masala Dosa, Tangy Chutney and Sambhar ... keep watching this space and enjoy the delicious South Indian savouries...... Hail India!!!
see ya with my next recipe...
Love Life....
Pallavi..
Most of us have very fond memories of our college & hostel days.. well mine is a little more *special*.... During our initial college days I met my husband Bhavesh and being great foodies that we are, we went around a lot of local eat outs to try out south Indian delicacies...Once we moved to Mumbai our love for the south Indian dishes remained and I simply cannot thank God enough that Chicago is flodded with Indian restaurants....it's indeed a home away from home.
A special mention to my South Indian friends Kavitha, Remya, Roopa and Padma whose expert advises resulted in an awesome recipe which I can share with you all.
DOSA : To prepare Batter
1. 1 cup skinless split urad daal (skinless black gram)
2. Salt to taste
3. 1/2 teaspoon Methi Seeds ( Fenugreek)
4. 3 Cups of Rice flour / Soaked Sona Masoori Rice
5. Pinch of Yeast ( Optional )
Soak the urad dal in warm water for 2 hours and then blend finely. Pour the mix in a big bowl and mix the remaining ingredents. Mix enough water in the bowl to cover them about 2" deep and soak overnight till it raises up. My advise : add a pinch of Yeast to make the fermentation faster if you have less time.
Mix the batter thoroughly. Heat a non stick pan with a little sunflower oil , with a big serving spoon scoop and pour the batter on the pan. Slowly spread the batter in a circular motion and try to even the dosa on tha pan. if you are trying for the first time, the first ones migh not come out as expected.. don't panik and get disheartened! Try some more times and Yippie... you will get it right... well.. it did for me!!
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Drizzle a little oil on top of the batter and with a flat spatulla try to remove it from the pan, it should come out pretty easily. Flip it around for getting the other side cooked... Well the smell of the dosa will be filling the kitchen by now.... How cool is that!
 |  |  |
After 2 minutes take the dosa out carefully and put it on a serving plate... Serve it with the Tangy Chutney and Sambhar.
If you wish to make a masala dosa, that is super simple too...
Please visit my blogs for Masala Dosa, Tangy Chutney and Sambhar ... keep watching this space and enjoy the delicious South Indian savouries...... Hail India!!!
see ya with my next recipe...
Love Life....
Pallavi..
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