Dosa Days
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Dosa Days

Three dosas you should probably become friends with
It's not even called a dosa where I come from, if you really want to know. We call it a dosai. The global menus that are trending these days called them 'crisp rice crêpes from India'. But they're not supposed to be all that crisp and papery either. In my neck of the woods, the dosai that comes out looking that lovely golden brown all over is rejected as an imposter, not the real thing at all.
The real thing is much more, well, real. A food lover’s home-made dosai — note the ‘i’ at the end — is generous, slightly crisp and crunchy outside, and warmly soft underneath. It is unassuming and never hopes to make it in life, awaiting only the kiss of the right chutney to turn it into a queen.
To get that totally dishonest sunset brown color, restaurateurs add chick pea flour — which would turn my old grandma a sunset brown color  bless her soul. The true dosai dough mixes 1 part rice with 1 part urad dal, soaked overnight, and then smoothly ground to paste with some salt.
The reason I’m writing all this, however, is that there are many more of them dosas out there than meets your untrained eye. 
There are 13 commoners, let me count them for you. You have the Paper Dosa, an impostor to the rim. You have the Ghee Paper Dosa, which is a way of making a fast buck by adding a spoonful of ghee. The Paper Masala Dosa, the Ghee Paper Masala Dosa, ditto ditto.
Then there’s the Uttappam, which is not a dosa so much as a distant uncl...

C Y Gopinath

Ingredients

12-serving
  1. 2 cups Wheat flour ,
  2. 2 tbsps Rice flour ,
  3. 3 - 4 Green chillies ,
  4. 1 tsp chopped ginger Finely ,
  5. to taste Salt ,
  6. 1 cup Parboiled rice ,
  7. 1/2 cup Pigeon peas (thoor/arhar dal),
  8. 1/4 cup black gram Skinned (urad dal),
  9. 3 chillies Dried red ,
  10. 1/2 tsp Asafoetida powder (hing),
  11. to taste Salt ,
  12. 2.5 cups Parboiled rice ,
  13. 1 cup Coconut ,
  14. 8 - 10 Curry leaves ,
  15. to taste Salt ,

Method

30 mins
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    Wheat dosa

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    Make a thick batter with the wheat andrice flours and a little water. Add salt and finely chopped green chillies and ginger.

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    Makes 12-15 dosas in a non-stick pan.

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    Adai:

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    Soak rice, pigeon peas, and skinned black gram together for 20 minutes. Grind coarsely with red chillies, hing and salt.

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    Makes 6-7 dais.

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    Arisi adai

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    Soak the rice for about 20 minutes. Grate the coconut medium fine in the meanwhile.

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    Grind the coconut and soaked rice finely with a little salt, adding chopped curly leaves at the end.

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    Makes 10-12 adais. 

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