Dosai and Iddli – Indian Delicacy


DOSAI / IDDLI- South Indian Delicacy

This is a South Indian Delicacy and becomes INTERNATIONAL. This is also a traditional and casual food in the parts of South India and eaten by all the levels of the society. This “Dosai” (itself a vegetarian food) is made in verities with vegetarian as well as non-vegetarian kinds.

Bull's-Eye over Dosai in the makingDosai is eaten with Chutney (Coconut chutney, Onion & Chilly Chutney, Tomato Chutney, Pudina Chutney, Coriander-Leaf Chutney, etc.), Sambar, Dosai Powder, etc.

Non-veg. people normally prefer to eat dosai with spicy and watery Mutton Curry (gravy) and thick chutney.

All the most, it is eaten both simple and grand manner.

Vegetarian verities such as

  • Plain Dosai
  • Ghee Dosai
  • Cheese Dosai
  • Dosai with nuts
  • Onion Uthappam
  • Panneer Uthappam
  • Onion Tomato Uthappam and so on ….

Note:      “Uthappam”is nothing but the thickness of the dosai.

Uthappam  is thicker than the normal Dosai.

Non-Veg. verities such as

  • Mutton-Keema Dosai (spread of minced and cooked meat with spices)
  • Egg Dosai
  • Chicken Dosai (spread of cooked boneless chicken pieces with spices)

Ingredients for Dosai / Iddli

  • Urad Dal 1/2 cup (White Dhall – Urad skin removed)
  • 1 cup Brown Rice (Sela Chawal – it is called steamed or boiled rice)  and
    1 cup Ordinary Rice (Parmal Chawal)

Soak them in water in different containers for about 05-06 hrs.

  • First grind Urad Dall  using less water,
  • if possible stop the grinding in-between and stir the Urad dal by hand or by a spoon and add little water  and continue grinding till it becomes plump and soft then pour it in a container.
  • Now, grind the soaked rice nicely, You can add LITTLE water in between the grinding.
  • Pour both, Urad  Dall and rice batter  in a container. The container capacity may be of Four times of the quantity of the grind-batter-mix.
  • Add 03 TEA spoon full salt in the grind-batter and mix them well.
  • Wait for another 06 hours to prepare delicious DOSAI or IDLY. After 06 hours once the batter container is opened, a fermented smell comes out from the batter and confirms the readiness of the batter to make Dosai or Iddli, according to your wish.

Ingredients for Potato Mix (Masala)

  • Potatoes 02 (Nos) – Medium size
  • Onion 02 (Nos)  – Medium size
  • Tomatoes 01 (No) – Optional
  • Green Chilli 02 (or Red Chilli)
  • Salt one tea-spoon,
  • Turmeric-powder (Haldi) one quarter of a tea-spoon.

Follow this process in slim fire, which is added to the taste in the gas-stove

  • Boil potato – cut them in small pieces and keep them separately.
  • Pour 02 tea-spoon oil in a frying pan, first add chillies, then, add Mustard (Sarson) of half tea-spoon, and then, add one tea-spoon broken-Urad-Dal in it (be watchful that  Urad-dall does not go black) then add the chopped onion.
  • Smash the potato with the spoon while stirring it.
  • Add 1/2 cup water (or less than 1/2 cup) and stir it.
  • Increase the fire and check the thickness of the preparation to your and taste and turn-off the stove burner.

Dosai Making

  • Heat the frying-pan or  a thick iron plate (preferable) in the stove in medium flame for few minutes, then bring it to slow flame.
  • Apply cooking-oil all over the frying-pan.(half cut onion or potato can be used to apply oil to save your fingers from the heat.Egg-Dosai with Dosai-Powder as served
  • Apply the mixed-batter in the center of the frying-pan with a large spoon and spread the batter slowly in a round pattern. Do not give pressure to the spoon, otherwise batter will stick to the spoon and the shape will be spoiled
  • Sprinkle oil with a spoon dipped in oil over the dosai to make it crisp and brown.
  • Turn Dosai after seeing dry surface with a flat spoon. Again after one or two minutes turn and check for the crispy surface and serve it with likable chutney and enjoy eating Dosai.

Iddli Making

  • Pour water in the iddli-cooker container just ½ an inch below the last iddli-plate, so that the boiling water will not touch the batter filled iddli-plate and spoil the process.
  • Apply a drop of cooking-oil in the iddli-plates, where the batter is to be placed.Iddly and Vadai in the Restaurant
  • Cook for 15 minutes in slow fire in the iddli-cooker or in the pressure cooker without WHISTLE (weight).
  • Take the container out of stove and sprinkle water over the cooked iddli. Remove the iddli from the plates and wait for five minutes, then serve them with coconut Chutney and Sambar. (refer the other article to prepare Chutney and Sambar)2012-07-26 09.31.36

Warning : The above recipe to prepare Dosai is the own experience of the author of this blog. The author of this blog is not responsible for any liability for any adverse results.

 

 

 

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About David Mathi Raj
I am engaged in the computer field since 1977, particularly in Documentation, Desktop Publishing & Training field since 1986. The design work provides me creative satisfaction and motivates me to look for more challenging activities. I have a taste for Technical Writing. Presently, I am a Freelancer. My SME (Subject-Matter Expert) is "The Holy Bible (KJV)" and publishing the "Subject" from the Holy Bible only. I use CorelDraw X5 & X6 to create my flyers. I emphasize, that, I am no preacher, I am nothing special, but, an average man. Personally, I am from the bottom of the society, Tamil speaking 'Adhi-Dravida' community in Tamil Nadu, India. Father was Head-master of a municipal Higher Secondary School, passed at the age of 50 (05/05/1922 – 03/07/1972). Mother was a Teacher in a Municipal Higher Secondary School, passed after her retirement (08/04/1927 – 17/12/1993). Now I am living in New Delhi, India.

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