Idli dough / Dosa dough
As the name suggests, the fresh idli dough/dosa dough can be used to prepare idli, but also dosa. A dough mixture for two completely different dishes with a unique taste. Who does not know the delicious Indian masala dosas or the soft idlis with delicious chutneys. However, the preparation of the idli dough and dosa dough is very complex. The urid beans and idli rice must be soaked in water for at least one night. Then, the soaked urid beans and lentils must be finely mashed and then femetized. With the fresh Idli dough / Dosa dough from the company Garam Foods, you save yourself the trouble and have prepared delicious Idlis and Dosas in no time.
What is Dosa?
India is a country of remarkable diversity, from different traditions, landscapes to culinary cuisine, which vary greatly depending on the region. In India, food plays a major role in the country’s culture. Traditionally, South Indian crepe dosa is widely eaten throughout the country. It is prized for its flavors, spices, taste, appearance and aroma. Usually written as dosai or dosay, dosa is eaten for dinner, breakfast or simply as a snack.
The recipe is mainly consumed by vegetarians and people allergic to wheat. Since the South Indian dish is prepared from rice, it is high in carbohydrates and low in calories. Being very tasty yet light, they are popular among diet-conscious people and those with digestive problems. It is also a good source of protein.
Preparation of dosa:
Since the dough is ready, you can start preparing dosa directly.
1. turn on the heat/flame on medium heat. Now you need a pan with a little ghee or sesame oil.
2. fill the pan up to 3/4 level with dosa batter. Carefully pour this batter onto the center of the pan- like a pancake-.
3.Now start spreading the batter in circular motions to form a pancake. Do not be alarmed if the dosa develops tiny
Holes develop as you spread the batter. This is normal.
Once you have spread the batter on the pan, dip a brush in ghee or sesame oil and drizzle the oil all over the surface of the dosa and also on its surface.
surface of the dosa and also around its edges. Now, holding the pan by its handle, lift it and turn it so that the
drizzled oil over the dosa. 5.
5. When the top begins to look cooked (it will no longer look soft or runny), turn the dosa over. At this point, the surface underneath should ideally be light golden. Cook for 1 minute after flipping.
6. Remove the dosa from the pan.
Idli is one of the most popular breakfast items in South India. It is made from a fermented dough mixture of rice and peeled black gram lentils. The thick dough is then steam cooked in a specially made idli vessel. Hot idlis are served with coconut chutney, sambar and other spicy tomato chutneys. Idli is preferred by elders and young children as it is delicious, very easy to digest and nutritious.
Preparation of Idli:
1. bring the water in the pot to a boil before making idlis.
2. mix the dough well before pouring it on the idli plates.
3. brush the wells from the idli plates with ghee or butter.
4. now place the first idli plate in the pot and pour the batter into it with in a ladle.
(Repeat step 4 with each idli plate).
5. Cover the container with the lid and cook on high heat.
Have fun making one of these delicious breakfast items from South India.
