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Wednesday, February 15, 2012

How to make crisper dosas?

Add poha/aval to dosa batter and it will make crisper dosa. Instead of poha/aval you can mix a handful of ground cooked rice to the dosa batter just before pouring dosas.

Remember to grind the idly rice fine in the grinder. Also the consistency of batter should be correct. Do not use thick batter. Use iron tawas for crisper dosa. Before pouring dosa make sure that the batter is in room temperature and not straight out from fridge.

To make golden color dosa add very less quantity of sooji (white rawa)  to the batter.

Fenugreek seeds/Vendhayam will help dosas getting nice brown color. As per the color needed you can increase or decrease the quantity. This will also make the idli fluffy.

Remember to use only rock salt when grinding idli / dosa. You should not use iodized salt as it will reduce the process of fermentation. Adding enough salt is very much needed for proper fermentation.

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