Tuesday, 16 April 2013

Crispy Based Spongy Dosa

Crispy Based Spongy Dosa



Interesting Title Right???? 100% OIL FREE TOO!!!
A Beautiful Morning and a Such a breakfast works wonders to enjoy a crispy crunchy dosa with softness.

As I mentioned in my Previous chutney post that my next post would be on dosa. Here I come with the technique. Though I live in Chennai, but I really don't know different kinds of Aapam, Uthapam its only now with help of so many blogs n net exposure I came across so many things in food varieties. I was really really really surprised to find South Indian bloggers throwing their charms, outstanding in every cusine. This was really not expected, my only expression then was, Oh My God!!! What??? Where was I? Why I never came across all this earlier???  well its all the expressions of past, Now Im a Food Blogger myself :)  In all this all my salute to all Bloggers from south for their outstanding posts and recipes with wonderful clicks. And my hearty regards to all of you reading me out there with loads of love <3

Coming back to the recipe
This very very simple prepared with dosa batter.
All you need is Dosa batter, 
A spatula
A well greased tawa pan or flat fry pan as we do for regular dosa 
A lid of any kind, smaller to pan 
Water in a Bowl



Method:

-Pour A ladle full of dosa batter and spread it thick in medium heated pan

- Put on the lid immediately covering the dosa batter poured on pan

- Increase the heat to high now

- Generously taking gud amount of water in hand and  Sprinkle across the sides of lid immediately 

- After 1 or 2 mins (this wont take much time) remove the lid and find yourself a fluffy dosa. 

- Let it be on pan on high heat now for few more seconds till you get a golden crispy base. Mean while the extra moisture from water will evaporate!!

- Remove it and serve immediately to have the crunchy soft dosa with ur fav chutney / sambar


Notes:
- In case you find your dosa dont fluff or a week old batter is taken in use, always make sure to add some amount of cooking soda and then cook.

- Even plates or steel bowls can replace the lid shown above, but be careful use spatula to lift it because steam will be filled then hold it with cloth to remove. if u have a lid like in the pic u can just lift it with the knob without problem :)

- I have drizzled oil bfr because i was planning to make normal dosa and suddenly shifted my plan to steamed one :P, my plans keep changing for better reasons

- When you remove lid and you find water there dont worry just slide the pan to remove, (this wont happen most probably) and leave it in pan in high heat, all the moisture will evaporate

- Even if the crispiness goes when consumed late, still we enjoy extra soft dosa with any kind of spicy dip

- Sometimes we dont do crisp, we just make well cooked soft ones, same above process!! and stack each on top of other. this way we dont have to worry about the moisture evaporating from each dosa, infact it will help in making it more soft



I love this click It really shows the porous texture. and also in the 1st and 2nd click the reflection which came from the sides of dosa was beautiful to me :) i wasn't expecting this with my cam atleast :P


Sending Entry to South Indian Cooking Event



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