Dosai and Iddli – Indian Delicacy
August 18, 2010 4 Comments
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.
Dosai 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.
- 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.
- 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)
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.
Extras to boost your . . . . . . .
- Didache is the “Teaching of the Twelve Apostles”, which will help you
to identify the wolves in sheep’s clothing in the present time.- To open PDF file click <<Didache file>>
Or
Read it directly from http://www.scrollpublishing.com/store/Didache-text.html - do distribute among your friends.
- To open PDF file click <<Didache file>>
- To read more topics from the Holy Bible (KJV), “Select Month” under “Archives” at the right-side of the same page.
- To read/download English: The Bible-KJV | Tamil: The Bible-KJV | Hindi: The Bible – Old Testament | New Testament
- To read Bible on occasions\ times of need, trial, … http://davidmathiraj.tripod.com/ch_wlook.html
- For other Christian Links . . . . .http://davidmathiraj.tripod.com/ch_otherlinks.html
- I have used a tool “WordWeb” – it is free, <<Click here to download.>>
- Please, donate as little as possible to Wikipedia <<Click here>>, a Non-Profit Organization.
- Also, do not forget to see my recipes in the Culinary section.
Note: The above links work well with browsers like Chrome, Firefox and Opera.
I like the helpful info you supply on your articles. I’ll bookmark your weblog and take a look at again here regularly. I’m quite sure I will be informed many new stuff proper right here! Best of luck for the next!
Sorry, but I dispute with this blog post. I do delight in your specific page though and may keep on coming back for upgrades.
God’s name be glorified. Dispute will be resolved to HIS glory. I do update and correct the posts. Kindly follow them also. I am novice in this publishing and doing it myself alone. Pardon the errors and indicate me the errors too. I do oblige to correct them (errors). God Bless you.
I do accept as true with all of the ideas you’ve offered on your post. They’re very convincing and can definitely work. Nonetheless, the posts are too brief for novices. Could you please lengthen them a bit from subsequent time? Thanks for the post.