Friday, March 26, 2010

Recipe: Dosas & Idlis


This recipe is for dosas and idlis made from store bought batter. Will give a recipe for batter once I am confident of the proportions.

Empty the store bought batter into a bowl at least 2 hours before intending to use it. Add salt to taste.

Keep it overnight if you want to make this for breakfast. Leave the bowl in a warm place in your kitchen, so it can ferment. (with the pilot light on in your oven, if the weather is cold.
 Add a teaspoon of Eno before using, if you feel that the batter hasn't risen enough.

To make idlis, grease the idli moulds (so it will be easy to remove the idlis when done).
Pour batter in the moulds, leaving enough space in the mould, for the idli to expand when cooking.
Arrange moulds in such a way that the moulds are not exactly one on top of the other.
I steamed the idlis in the microwave for 5 minutes.
Serve hot with chutney & sambhar.

For dosas, lightly grease a pan
Pour a spoonful of batter in the pan and spread evenly (in spirals from center to outside) and slightly thinner in some places.
If you want your dosas really crispy, you will need to dot a few drops of oil or ghee on the dosa.

When done on one side, slip and lightly cook on the other side
Serve hot with chutney and sambhar.

With the leftover batter, I will make utthapams in the morning.
I will follow the same method for making dosas, but immediately after spreading the batter in the pan, I will sprinkle a combination of finely chopped onions+tomatoes+chillies+corriander. and fry on both sides.

For onion utthappam, add only onion
For tomato utthappam or tomato omlette as it is called in Mangalore. Mix the fnely chopped tomato into the batter with a hint of tureric powder.

Items in the plate are coconut chutney, sambhar,idlis, dosas and chutney made from chutney pudi

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