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Main Ingredients | Parboiled rice, Split bengal gram |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 7-8 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Steamed Dosa
- 2 3/4 cups Parboiled rice soaked
- 1/4 cup Split bengal gram
- 1 cup Split black gram skinless (dhuli urad dal), soaked
- to taste Salt
- as required Molagapodi (gun powder)
Method
- Drain and mix the two rice and grind to a smooth batter. Drain the dal and grind to a smooth batter. Mix both the batters, add salt and whip with hand thoroughly. Keep the batter in a large vessel, close tightly and rest the batter overnight or for about four to six hours at room temperature to ferment.
- Mix the batter well, add water and adjust to a pouring consistency. Heat a flat non-stick tawa. Pour a ladle full of batter and spread it as thin as possible. Sprinkle a little molagapodi over the dosa. Sprinkle a little water over the dosa and also around it, cover with a banana leaf and then with a lid and cook till the underside is done.
- Gently fold into half and remove onto a plate. Serve immediately.
Chef's Tip
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