Preparation time : 20 min (for batter, apart from soaking time) Cooking time : 15 -20 min Serves : 4
Ingredients: Bottle Guard - 1 small (About 500 gms) Dosa Rice - 2-3 cups Cumin seeds - 2-3 Tsp Curry leaves - 1 small bunch Green chilies - 2-3, depending on taste (optional) Ginger - 1" cube Coriander leaves - a small bunch Salt - ¾ Tsp or as per taste Water Cooking oil - 1 Tbsp
Method:
Batter: • Wash and soak rice in enough water for 3-4 hours or overnight (I generally soak it overnight) • Make slices of the bottle guard (or cut it into small pieces or grate – need not be too fine, as we’ll be grinding it anyway) • Grind the soaked rice with some water in a wet grinder / mixer • Once the rice is ground to a coarse paste add the sliced guard pieces • Also add the raw spices – cumin seeds, chopped coriander, curry leaves, ginger, green chilies and salt • Add water if necessary and grind the batter to a fine paste • Transfer the batter to a separate vessel • Add enough water to make the batter free flowing (Slightly thinner than normal dosa batter) • The batter is ready! Dosa: • Heat a non stick griddle/tawa • Smear 1 tsp of oil evenly on the tawa • Now take a big spoon of the batter and spread it on the tawa outside in. What I mean here is, unlike normal dosa where you pour a big spoon of batter on the centre of the tawa and run the spoon over it, spreading it inside-out, for this dosa, do it the opposite way. Pour in the batter very quickly making a circumference of the dosa first and start filling the inside. Don’t run the spoon over the batter spread on the tawa. For illustrations, check out Neer Dosa • Cover it with a plate/lid • After half a minute, smear another tsp of oil over the dosa • Allow it to crisp if you like it that way • Take it out of the tawa and serve straight to the plate • Enjoy the bisi-bisi dosa with coconut chutney
Tips n Tricks: • The batter should not be too thin, as it would take a longer time to cook and may also stick to the tawa
Variations: • A small onion can also be added while grinding the batter to give a different flavor • Green chilies and fresh coriander may be replaced with red chilies or back pepper and dry coriander seeds (dhania) • Or all the spices can be avoided and make a simple version of it!
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Thanks a ton Sum! For sharing this link with me... u know, how much of a foodie I am... I'm just loving everything published here... :)
ReplyDelete@ Manu
ReplyDeleteYa, ya....
Do try some and impress ur dear one..... And don't forget to let me know the result ;)
wow I am hearing of sorrakai dosai which is new to me. I must try it. You can visit my blog view my recipes and give ur comments.
ReplyDeleteThank you for this wonderful recipe Sums. Bottle gourd in a dosa is very new to me.
ReplyDeleteThis dosa is new to me too. Will surely try it out..
ReplyDelete