May 27, 2012


Making Dosa is a common thing in every South Indian house. there are many varieties of dosas with different flours and flavors. Normaly in Tamilnadu and Karnataka people use par boiled rice to make dosas. This parboiled rice give a fluffy texture to dosa and when you spread this batter very thin these dosas will turn in to very crisp. In Andhra pradesh we use raw rice to make dosas. With this raw rice dosas won't turn that much crisp like parboiled rice dosas. You can make soft dosas with this raw rice batter.

                                        Normally we soak rice and urad dal 1:2 proportion for 6 hours then grind in to a smooth paste. Here my grandmother (nanamma, fathers mother) and my mom makes this dosas little different way. They soak the raw rice for 24 hours then drain all the water and pound that wet rice in a stone pestle (rolu) in to a fine powder and mix this rice powder to urad dal paste. Believe me these dosa turn soft and more delicious then what regularly I make. In my childhood there are no gas stoves my GM used to make this dosas on a kerosene stove. She starts making them 7o clock in the morning and she ends up at 10 o clock in the morning. Now amma is making with the same recipe. Last month when I was there in ammas place, she made this dosas for me with coconut chutney. Here you go with the recipe..
Raw rice  --- 2 cups
Urad dal --- 3/4 cup
salt to taste
Oil for making dosas
1. Soak rice for 24 hours, drain all the water and pound in a stone pestle or a dry mixer or in a dry blender in to a fine powder. Remove in to a big bowl and cover and set a side.
2. Soak urad dal in water for 3 hours and grind in to a smooth paste.
3. Now take 3 cups of raw rice flour in a big mixing bowl.
4. Add salt to taste and 2 cups of water and make a paste like fitter batter consistency.
5. Add urad dal paste to this raw rice flour paste mix well to combine to gather.
6. Set a side to ferment for over night.
7. Next day morning heat a skillet or a dosa pan, pour 1 ladle full dasa batter and spread this batter in to circle, drizzle little oil along the edges and let it cook for 1 minute.
8. Then flip the dosa other side and cook for a while.
 9.  You can make this dosas as thin as you want and if you make them little thick they turn out soft dosas.
Remove the dosa from pan and serve with coconut chutney
This is my fourth recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page



Anonymous said...

This dose is so time and effort intensive Padma! I'm sue all the love with which it is made will make them taste so much more wonderful than our regular dosa

Priya Suresh said...

Dosa with homemade rice flour sounds awesome,well done Padma.

Jayanthi said...

wow...your mom still pounds rice and does it traditionally? Kuddos to her and the dosas indeed look so soft. Lovely recipe. If interested, please link this entry to the WTML event & giveaway

The Pumpkin Farm said...

this is how it is made in my mom's house and even mine, only recently i have started experimenting with recipes from all your folks , nice picture

Srivalli said...

As I say always, I can have dosa anytime and alltimes..

Priya Srinivasan - I Camp in My Kitchen said...

My Kiddo is a ardent fan of Dosa's and it is a definite breakfast at our place atleast twice a week!!!

Nalini's Kitchen said...

Wow!!that sounds interesting...

Unknown said...

our favorite at home! lil one will live on dosasall day!

Unknown said...

our favorite at home! lil one will live on dosasall day!

Jayashree said...

Crispy dosas with chutney are a favourite with my little girl.

Cool Lassi(e) said...

Dosa looks awesome. Great breakfast/dinner item!

Pavani said...

Very interesting way to make dosas.. Pic looks tempting.

vaishali sabnani said...

I am the dosa maker at home!!..and it takes nearly 1hr to finish ..and at times I crib!..hats off to the older generation who were so patient..look at those wonderful them!

Chef Mireille said...

a lot of work but I am sure they are delicious