The divine aromas of this ghee roast garlic-pepper dosa have made it a big hit with us. This aroma and flavour come with garlic and pepper-infused ghee in which it is cooked. Dosai with different variations is our favourite breakfast option. This version is now our latest addiction.
The key to a perfect dosa is the ratio of ingredients, the batter, its fermentation, and the perfect technique by which it is cooked over the girdle. Though I have made it several times with the different ratio of ingredients and each time I got a different texture. Undoubtedly we always learn by trial and error method
For this dosa batter, I followed my dear friend Amudha’s method. She really worked hard to guide me for a perfect dosa batter. Her guidance through her video boosted up my enthusiasm to make this wonderful dish. Thanx a ton, Amudha for sharing your authentic recipe of dosa-idli batter with me. Let’s introduce you with an awesome dosai variation
Prep time – 14 hrs Cooking time – 20 minutes Course – Main/breakfast Cuisine – South India Author – Bharti Dhawan Idli-Dosa batter – Courtesy- amu recipes
* 1 cup measures – 100 gms
• Idli rice – 5 cups
• Raw Rice – 1 cup
• White Urad dal(split or whole) – 1 cup
• Fenugreek/methi seeds – 1 tsp
• Water to wash 3 times + water to soak +water for grinding – as required
• Salt – 1 tsp
• Ghee – 2 tbsp
• Finely chopped garlic – 1 tbsp
• Crushed black pepper – 2 tsp
STEP BY STEP
1- Wash dal and rice 3 times and soak separately overnight or for 5-6 hours. Soak methi dana also
2- After 5 hours grind the dal with methi dana first to the creamy and fluffy consistency
3- And then rice until the batter gets a smooth and airy texture. Transfer the mix combining well in a big steel container.
4- Keep for fermentation for 7-8 hours at a warm place by covering with a lid. when fermented you will notice the batter has risen and air pockets are formed in it.
5- Run the ladle from up to down a few times mixing well. Add salt and sufficient water preparing the batter neither too thick nor runny
6- Heat ghee in a pan and add chopped garlic. When it’s colour changes a little, switch off the flame and add crushed black pepper. Keep aside
7- Take dosa tawa and heat it. Add little oil. Wipe with a kitchen paper to grease the tawa
8- When the tawa is medium hot, drop a ladleful batter and spread quickly circling from inside to outside. When you see the top is getting dry, spread 1 tsp garlic- pepper infused ghee on top and sides and spread. The next minute you will see that the bottom is cooked and gets brown. It will start leaving sides.
9- Fold dosa and remove from tawa. Serve hot with raw mango sambhar and chutneys
* Before spreading the batter for the next dosa, sprinkle some water drops to cool down the tawa. Wipe it with a kitchen towel and the remaining process is same for second dosa
* To make a perfect dosa the temperature of tawa or girdle matters a lot. If the tawa is too hot, the dosa will not spread evenly, making a mess. Whereas the tawa is less hot the dosa will get a rubbery consistency
*Add salt just before making dosa and mix well. Surplus batter should be refrigerated. Bring out at room temperature before making dosa
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