My mother used to make the best dosas every morning, for my late father demanded dosas for breakfast and on Sundays, a slight compromise with Idli Sambhar.
This dosa is unique and is made in different ways. It has high proteins and is a healthy dosa if you make it with less oil. Some like it thin and crispy, some like it little thick but well browned and many like it the way it feels like a cushion as you dig into it, break a piece and dip into spicy coconut chutney, red or green. Easy to make dosas and this doesn't need an over night standing as far as fermentation of batter is concerned!
When I was in Manipal in the mid Seventies, Hotel Sudarshan at Tiger Circle used to serve this Hesaru Bele Dose with coconut chutney. I used to feel at home eating that.
I don't know if that Restaurant still exists or the dosa there, but my brother said in the Eighties that it was a delicacy there till he stayed there as resident doctor in KMC Manipal!
Ingredients:
Urad Daal - 2 Cups
Moong Daal - 2 Cups
Salt - To taste
Water - 3 cups, little less or more depending on the grinder or mixie.
Ginger - 1 inch piece chopped
Green Chillies - 2-3 chopped
Coconut or Refined Oil - Sufficient to roast dosas
Method:
Soak Urad Daal and Moong Daal together for 2 hours at room temperature. Drain and grind using water little by little till the batter is smooth and is as thick as idli batter.
Add salt to taste and the chopped ginger and green chillies.
Heat a dosa tawa, sprinkle little oil and pour the batter. If you want thick fluffy dosa, don't spread the batter much. Cover a lid and allow the dosa to cook. Remove the lid and sprinkle some oil on the dosa, invert it and roast well.
Serve with red or green coconut chutney seasoned with mustard seeds and curry leaves. Some also have this with mango pickle and coconut oil.
This dosa is unique and is made in different ways. It has high proteins and is a healthy dosa if you make it with less oil. Some like it thin and crispy, some like it little thick but well browned and many like it the way it feels like a cushion as you dig into it, break a piece and dip into spicy coconut chutney, red or green. Easy to make dosas and this doesn't need an over night standing as far as fermentation of batter is concerned!
When I was in Manipal in the mid Seventies, Hotel Sudarshan at Tiger Circle used to serve this Hesaru Bele Dose with coconut chutney. I used to feel at home eating that.
I don't know if that Restaurant still exists or the dosa there, but my brother said in the Eighties that it was a delicacy there till he stayed there as resident doctor in KMC Manipal!
Ingredients:Urad Daal - 2 Cups
Moong Daal - 2 Cups
Salt - To taste
Water - 3 cups, little less or more depending on the grinder or mixie.
Ginger - 1 inch piece chopped
Green Chillies - 2-3 chopped
Coconut or Refined Oil - Sufficient to roast dosas
Method:
Soak Urad Daal and Moong Daal together for 2 hours at room temperature. Drain and grind using water little by little till the batter is smooth and is as thick as idli batter.
Add salt to taste and the chopped ginger and green chillies.
Heat a dosa tawa, sprinkle little oil and pour the batter. If you want thick fluffy dosa, don't spread the batter much. Cover a lid and allow the dosa to cook. Remove the lid and sprinkle some oil on the dosa, invert it and roast well.
Serve with red or green coconut chutney seasoned with mustard seeds and curry leaves. Some also have this with mango pickle and coconut oil.
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