Friday, April 01, 2011


This is not April Fool, this is for real, this is my Onion Dosa, the outcome after 2 failures. Finally I made it!!!, mine looks like pancake anyway I am happy it works this time around. A little more practices will make my Dosa perfect. I am trying to make the thin version but still having a hard time to produce one. It is a bit difficult to remove first few dosas from he skillet. But once skillet comes to proper temperature, they come out well. I served this with coconut chutney which was a perfect combination.

Dosa is commonly known as Dosha in Kerala or Tosai here in Malaysia. It is a fermented Flat Bread made out of Rice and Urad Dal (Black Lentil). I adore authentic Indian food, my be due to the influence of my Indian maid that my mom used to have. I will always learned and tried my favorite ones. This is one of my favorite, in fact I am trying a few other Dosa recipes such as Paper Dosa and Masala Dosa.
Ingredients for the batter:

2 cups uncooked rice / 2 cawan beras
3/4 cup urad dal (split and husked black gram) / 3/4 cawan urad dhal
1/2 cup  channa dal (split husked Bengal gram)  / 1/2 cup channa dhal
1 tsp fenugreek seeds / 1 sdt halba
1/4 tsp bicarbonate of soda / 1/4 sdt bicarbonate soda
1 onion chopped / 1 biji bawang besar dicincang halus.
salt to taste/ garam secukup rasa
ghee mix oil / minyak sapi dicampur bersamla sedikit minyak.
  1. Mix together the rice, urad dal, channa dal and fenugreek seeds and wash 5-6 times in cold water./ Campurkan beras urad dhal, channal dhal dan halba. Basuh 5-6 kali menggunakan air bersih.
  2. Place them in a large bowl and cover with warm water overnight or for at least 5 to 6 hours./ Masukkan dalam mangkuk besar dan tutupi dengan air suam semalaman atau sekurang-kurangnya 5-6 jam.
  3. After the soaking period discard the soaking water, reserving about 500ml./Buangkan air rendam dan tinggalkan lebih kurang 500 ml.
  4. Place the soaked rice, dals and methi seeds in a blender/grinder, and blend to a thick paste. The consistency of the batter should be just so that it covers the back of a spoon. Add a little bit of the reserved soaking water to help with the blending/grinding process. Blend/grind the batter to a degree where it's grainy – this is what's going to make your dosas crispy./ Blend bahan sehingga bahan boleh menyalut bahagian belakang sudu. Tambahkan sedikit air untuk memudahkan proses mengisar. Blend jangan terlalu hancur.
  5. Place the dosa batter in an extra large bowl, and put the bowl on top of a tray to catch the batter the fermentation becomes too aggressive. Cover loosely and ferment overnight./ Masukkan bahan blend ke dalam bekas besar, tutup sedikit untuk proses pemerapan.
  6. The next day, add salt and bicarbonate of soda, whisk lightly. It is important to add salt at this stage and NOT before as salt retards the fermentation process./ Keesokkan hari sebelum memasak dosa, masukkan garam. Jangan masukkan garam sebelum proses pemerapan, ini akan membantutkan proses pemerapan.
  7. Heat a non stick Tava or griddle and pour one ladle full of batter  and spread it as thin as possible to make thin and crisp dosas. If you are not using a Non Stick Tava, then apply a dab of oil to prevent the Dosa from sticking on to the pan./Gunakan kuali leper untuk memasak dosa ini. Oleskan sedikiit minyak dan sendukkan adunan dengan membuat beberapa putaran untuk meleperkan dosa. Dosa sepatutnya nipis.
  8. When the edges begin to become crisp (3-4 minutes), flip it over and keep for 2 more minutes./ Bila bahagian tepinya agak garing, balikkan.
  9. You can apply few drops of oil on the edges of the dosa to give it a better taste./ Sapukan minyak dikeliling dosa.
  10. Serve the Dosa along with Sambar or any Chutney of your choice./ Hidang bersama Chutney kelapa, kari atau pun kuah dhal.
* After trying to made a thin dosa failed, I made it like pancake and sprinkle chopped onion.
Coconut chutney
1 cup Grated Coconut / 1 cawan kelapa parut
2 Dry Red Chillies / 2 tangkai cili kering
1 tsp Tamarind Paste  / 1 sdt air asam
1 tsp Urad Dal (Uzhunnu Parippu  / 1 sdt urad dhal
1/2 Mustard Seeds  / 1/2 sdt biji sawi
Curry Leaves – A few / daun kari
Cilantro (Coriander) Leaves- A few/ daun ketumbar
Paprika or Red Chilly Powder – 1tsp (Optional) / serbuk paprika jika suka
Water – As required / air sedikit.
2 tsp Oil / 2 sdt minyak
Salt – to taste / garam secukup rasa

  1. Grind the grated coconut, tamarind paste and red chillies along with a pinch of salt and little water to form a coarse paste./ Kisar kelapa, air asam, cili kering, garam dan sedikit garam sehingga menjadi pes.
  2. Heat 2 tbsp of oil in a pan and crackle mustard seeds./ Panaskan minyak, masukkan biji sawi.
  3. Add Urad dal and stir fry for a few seconds./ Masukkan urad dhal dan kacau rata untuk seketika.
  4. Add paprika powder (optional), curry leaves and Cilantro and saute for a few minutes./ Masukkan serbuk paprika, daun kari dan daun ketumbar, renehkan seketika.
  5. Add the coconut paste to this and stir slowly for 2 mins. Remove from stove top./ Masukkan pes kelapa dan kacau. Biarkan selama 2 minit dan angkat.

Ini bukan APRIL FOOL, ini adalah Dosa aka Tosai saya setelah beberapa kali gagal membuatnya. Walau pun tidak sama seperti mana yang dikedai nipis dan cantik tetapi saya puas hati kerana ini merupakan langkah pertama untuk saya menyempurnakan Dosa ini. Mungkin nampak seperti pankek tetapi rasanya adalah rasa Dosa. Oleh kerana gagal untuk menjadikan Dosa yang nipis, saya letakkan bawang besar cincang diatas Dosa menjadikan ia sebagai Dosa Bawang. Seelok-eloknya dibuat semalaman dan dimasak keesokkan hari ini Dosa ini memerlukan proses pemerapan. Sesuai dimakan bersama Chutney kelapa, kari atau pun kuah dhal.


Next Post - Savory Steam Yam Cake / Talam Keladi Belauk


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