Last January and February while in Malaysia, I had the delightful privilege of shopping for some of the best souvenirs. One of the things that I found is an Indian cookbook written in the Tamil language. This book has so many recipes including idly, dhosa, chutney, chapati, vadai, murukku, laddu, and halwa types. I would like to share a classic Southern Indian recipe (translation included below):
தேங்காய் தோசை
தேவையான பொருட்கள்:பச்சை அரிசி -- 1/2 லிட்டர்
தேங்காய் (பால்) -- ஒரு மூடி
உப்பு -- ஒரு தேக்கரண்டி
செய்முறை:
பச்சை அரிசியை தண்ணீரில் கொட்டி இரண்டு மணி நேரம் ஊறவைத்து உரலில் போட்டு ஆட்டவும். தேங்காய் துருவலையும் அதோடு பிறகு சேர்க்கவும். கடைசியாக உப்பையும் சேர்த்து உடனடியாக தோசை வார்க்கலாம். மாவு புளிக்கத் தேவை இல்லை.
Coconut Dhosa
Desired Ingredients:Raw rice -- 1/2 liter
Coconut milk -- one can (tin)
Salt -- One tsp
Directions:
Soak the rice in water for up to two hours. Afterwards, churn and mix in the coconut milk. Finally, you may add salt to the dhosa mix. The dough does not need to be fermented. [Then lightly fry on a pan and serve with your favourite varieties of chutney.]
I also included a similar recipe from http://fullmeals.com/rc-coconutdosa-coconut-dosa.aspx in case you are confused by my recipe. :)
- Soak rice for 3-4 hrs.(or about 2 hrs in hot water.) Grind rice and coconut together to a very fine mixture
- Add water while grinding
- Make the batter considerably thin.(twice thinner than normal) Add salt
- Keep it for about 1/2 hour
- Dosa Preparation Heat the pan.Put a spoon of oil
- Using a spoon pour the batter on the pan
- As the batter is thin, don't press the dosa with the spoon, as we usually do. It spreads automatically
- Cover the dosa for a minute or so
- Using a spatula fold the dosa on the pan,and take it out onto the plate
- Serve with chutney
- Tips: The above batter makes 10-12 medium dosas.
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