Monday, August 17, 2015

Crispy Churmura/puffed rice Dosa with cabbage chutney

I am a big fan of dosa,. When i was studying college in Mangalore, every other day i used to try different variety of dosa's in near by restaurants. After marriage I love to experiment a lot with Dosa. I make my dosa batter each time differently and this churmura dosa turned out to be so crispy and equally good to normal crisy dosa. I've served it with cabbage chutney and it was a total hit.

  1. Rice - 2 cups( I used normal  white dosa rice )
  2. Urad Dal / Black gram dal- 1/2 cup
  3. Churmura/puffed rice - 11/2 cup
  4. 2tsp Fenugreek/Methi seeds
  5. Salt to taste
  6. 2tsp Sugar
  7. Water as needed
  8. Butter for Panfrying

  • Soak the dal and rice and all the ingredients from 1-4 after rinsing rice and dal, minimum 3 1/2 to 4 hours of soaking is must.

  • After sufficient soaking remove the excess water and keep it aside ,dont throw away the soaked water. Use it for grinding. Put all the ingredients into the wet grinder and grind by using little water at intervals.
  • After you have done with the grinding ,add salt and  sugar mix well
  • Transfer the batter to a big container as the batter is going to ferment overnight and rise in volume.
    Keep in a place away from too much heat .But for colder climates you need to keep near a warm kitchen counter.
  • Just before making dosas, after heating the tava, sprinkle little water mixed with few drops of oil and it should make a sizzling sound to indicate the tava is ready , then spread batter...everytime you can sprinkle this lightly salted water , enhances colour of dosa
  • you will notice the dosa getting small holes everywhere, add small dots of butter all over.
  • When the dosa is getting browned and fold gently.Remove and brush it with a blob of butter on top.
  • Serve hot with sambar and chutney
  • If you do not like to make coconut chutney there are no. of other chutney recipes some of them I am including in this blog.

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