Hello everyone! In this blog is about dosa… 

Rice Flour Dosai:

In India, the dal moth dosai is generally preferred over others since it tastes slightly sourish - similar to the Indian style chappatis. Ingredients : Rice flour + salt + water. Method: Mix the rice flour + salt + water until smooth batter is formed. Heat a flat skillet over medium heat and pour about 1/4 cup batter onto the surface. Spread the batter evenly with a spatula so that it covers the entire surface. Cook for 2 minutes, flip, and cook 1 minute more. Remove and serve immediately.

Sesamma Dosai:

Sesame dosai is a traditional South Indian breakfast item that uses sesame seeds instead of rice flour. Ingredients: Sesame seeds + salt + water.Method: Soak the sesame seeds overnight or at least 6 hours. Drain them. Combine the soaked sesame seeds with the remaining ingredients and mix well. Make small balls out of the mixture. Roll each ball into desired shape. Place on a greased pan and press down gently with the palm of your hand to flatten them. Cook for 5 minutes on high heat then reduce the heat to medium and cook for another 5 minutes. Serve hot.

Urad Dosai:

Urad dosai is commonly known as'mattu' dosai in Tamil Nadu and Kerala. Ingredients: Toor Dal + Salt + Water. Method: Grind together the urad dal and salt in a mixer. Add enough water so that the batter is thick. Heat a tava / idli steamer, place a ladle full of batter (about ½ inch deep) on it, cover and steam for 10 minutes. Let cool. Garnish with green coriander.

Bhapa Dosai:

Bhapa dosai is one of the oldest varieties of dosai. Ingredients : Whole wheat flour + salt + water or milk. Method: Mix whole wheat flour and salt. Pour warm water or milk in a bowl. Mix the two ingredients by hand until they become a soft paste. Then add some water, knead well, and roll into round balls. If using water, dry the balls, let them stand for half an hour, and flatten them on a hot griddle or frying pan. If using milk, wrap the balls in muslin cloth, tie well and hang to dry.

Chivda Dosai:

Chivda dosai is an aromatic, crispy, and mildly sweet flat bread, popularly eaten for breakfast.Ingredients: Wheat flour + jaggery + oil. Method: Prepare the batter by mixing the wheat flour with water and jaggery. Leave the dough to rest for 15-20 mins. Knead the dough and make the dosai. Boil the dosai three times until crisp. Serve hot.

Thavarekkadalai Dosai:

Thavarekkadalai dosai is a specialty from Kerala state. Ingredients: Rice flour + Water + Sugar. Method: Take rice flour and add sugar and water to make a batter. Knead the batter well, leave the dough to rest for 20-30 mins. Make the dosai by rolling the dough out and cutting into pieces.Roll the dosai around a stick and cook on a hot griddle until golden brown.

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