Monday, August 10, 2009

ONION DOSA [ NEERULI DOSE]

I WAS BORED OF PREPARING PLAIN DOSA ALL THE TIME.SO THIS WEEKEND I THOUGHT OF PREPARING ONION DOSA FOR A CHANGE BECAUSE MY HUSBAND LOVES TO EAT DOSA IN ANY FORM SO I GAVE IT A TRY .

DOSA IS ONE OF THE MAIN COURSE IN SOUTH INDIA ,WE HAVE DIFFERENT VARIETIES OF DOSA .THIS TIME WHEN I HAD BEEN TO INDIA I BOUGHT A BOOK SPECIALLY FOR PREPARING DOSA AND THIS DOSA IS ONE OF THEM WHICH I TRIED.NEERULI MEANS ONION IN KANNADA AND IT IS THE MAIN INGREDIENT.IT IS THE INDIAN STYLE PANCAKE


INGREDIENT
RICE - 3CUP
URAD DAL-1 CUP
METHI SEEDS - 1/4 TSPN
ONION - 2 CUP CHOPPED
CORIANDER LEAVES -1 CUP CHOPPED
COCONUT - 1/4 CUP
BAKING SODA A PINCH
SALT TO TASTE
OIL/GHEE



METHOD
CLEAN THE RICE AND URAD DAAL SEPARATELY AND SOAK IT FOR HOURS,LATER GRIND IT INTO A SMOOTH PASTE AND ADD SALT AND BAKING POWDER AND MIX IT THOROUGHLY,LET THIS BATTER FERMENT [KEEP THE BATTER OVERNIGHT].
PLACE THE DOSA GRIDDLE ON FLAME,ADD A LITTLE OIL/GHEE AND SPREAD IT WITH COCONUT COIR OR TISSUE PAPER.
SPRINLE LITTLE WATER ON GRIDLE JUST TO CHECK WEATHER IT IS SUFFIECIENTLY HOT TO POUR THE DOSA BATTER.
POUR 1 LADDLE OF BATTER ON THE GRIDDLE AND SPREAD EVENLY TO GET SAME THICKNESS ALL OVER .
TOP IT WITH ONION AND CORIANDER MIXTURE IMMEDIATELY AND PRESS IT GENTLY SO THAT THE MIXTURE STICKS TO THE DOSA.
WHEN THE TOP OF THE DOSA GETS COOKED TURN IT OVER AND LET THE OTHER SIDE COOK TILL IT TURN GOLDEN BROWN.

YOU CAN ENJOY THIS DOSA WITH VEGETABLE SAGU OR PEANUT CHUTNEY.


THINGS TO REMEMBER

1. The ground batter should be thick but finely grounded. Please do not add water at all. On fermentation it will be right.

2. Add salt at night before overnight fermentation. Adding salt helps to ferment fast.



How long it takes: 45 minutes(other than fermenting time)

Number of Servings: 30 dosas


AKSHATA

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