Dosa made with simple ingredients like Urad Daal and Rice is called Saada Dosa or Khaali Dosa. Saada dosa can be made in different ways, adding other ingredients like Phova(Avalakki/Beaten rice), Buttermilk, Cooked Rice, Charmuri(Puffed Rice) or even adding Popped Rice(Lhaayi/Aralu). Set dosa is also a form of saada dosa. Saada dosa is a healthy South Indian snack full of protein and carbs, easy on digestion and good to taste. Typical Mangaloreans like Khaali Dosa while Bangaloreans and Mysoreans love Saada Dosa or Set Dosa.
We GSBs make Mushti Dosa in which we add phova or charmuri as one of the agents to make the dosas fluffy. In restaurants they make fluffy crispy dosas without adding much urad daal because urad daal is expensive these days. Some people also can't withstand more of it due to protien intolerance. One can try various methods by which restaurants make these saada dosas.
While discussing about various dosas with a friend, Meena got a fantastic recipe which her friend named 'Avalakki Dosa'. This is not exactly mushti dosa as I mentioned above, but is more crispy and firm. Mushti dosa is spongy and soft. This recipe is very simple and making dosas is child's play. Yet the result is too good and these crisp and fluffy dosas can be relished with any chutney or curry. One can go on eating them without feeling heavy! From scratch to finished product, method is almost the same as any other saada dosa. Be ready with loads of chutney or curry, for you may need to soak these in generous quantity of them!
Ingredients:
Dosa Rice - 2 and 1/2 Cups
Urad daal - 1/2 Cup
Avalakki/Phova/Beaten Rice - 1 Cup
Fenugreek Seeds - 1 Tsp
Salt - To taste
Oil or ghee for roasting dosas.
Method:
Wash and soak rice and urad daal with methi seeds and washed squeezed phova for 2-3 hours.
Grind to a smooth batter like you do for regular dosas.
Cover and keep overnight or for 10-12 hours for fermentation.
Heat dosa tawa and make thick or thin dosas with oil or ghee drizzled as per requirement.
Roast well on both the sides.
If you are making thin dosas, add little more water to the batter and make it thinner.
Serve with choice of chutney, potato bhaaji, sambar, saagu or curry.
We GSBs make Mushti Dosa in which we add phova or charmuri as one of the agents to make the dosas fluffy. In restaurants they make fluffy crispy dosas without adding much urad daal because urad daal is expensive these days. Some people also can't withstand more of it due to protien intolerance. One can try various methods by which restaurants make these saada dosas.
While discussing about various dosas with a friend, Meena got a fantastic recipe which her friend named 'Avalakki Dosa'. This is not exactly mushti dosa as I mentioned above, but is more crispy and firm. Mushti dosa is spongy and soft. This recipe is very simple and making dosas is child's play. Yet the result is too good and these crisp and fluffy dosas can be relished with any chutney or curry. One can go on eating them without feeling heavy! From scratch to finished product, method is almost the same as any other saada dosa. Be ready with loads of chutney or curry, for you may need to soak these in generous quantity of them!
Dosa Rice - 2 and 1/2 Cups
Urad daal - 1/2 Cup
Avalakki/Phova/Beaten Rice - 1 Cup
Fenugreek Seeds - 1 Tsp
Salt - To taste
Oil or ghee for roasting dosas.
Method:
Wash and soak rice and urad daal with methi seeds and washed squeezed phova for 2-3 hours.
Grind to a smooth batter like you do for regular dosas.
Cover and keep overnight or for 10-12 hours for fermentation.
Heat dosa tawa and make thick or thin dosas with oil or ghee drizzled as per requirement.
Roast well on both the sides.
If you are making thin dosas, add little more water to the batter and make it thinner.
Serve with choice of chutney, potato bhaaji, sambar, saagu or curry.
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| Thick Dosa with Chutney |
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| Thin Dosa with Chutney and Potato Bhaaji |
2 comments:
tried it today - came out well! thnk u for the recipe.
You're welcome Maria
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