How to make the perfect Dosa
When it comes to a cuisine that has travelled every part of the country and beyond, the first name that comes to our mind is 'South—Indian'. From breakfast to dinner, the staples of the South Indian belt have acquired a different place pan India and to be honest, we all love it too. Whether it's crispy Dosa or tender Idli, the entire cuisine has a different magic in its own way. Though they look quite easy to make, actually they are not. The key elements involved in making any dish perfect are- the appropriate ratio of ingredients and the correct techniques. Today, we are going to guide you on how to make a perfect crisp Dosa at home. The golden-brown wrap-like structure filled with the goodness of potato, paneer, and even chocolate has somewhere reached a different level, where no other food has made it till date. But making dosa is not everybody's cake. Either it sticks to the pan or it becomes too thick. Here are some tips and tricks that will help youBatter consistency
When it comes to dishes like Uttapam, Dosa and Cheela, the consistency of the batter plays a crucial role. If the ratio of key ingredients goes wrong, the entire dish goes for a toss. To make the perfect Dosa, you need to soak rice (4 parts) and urad dal (1 part) for about 4 hours and then blend them together in a mixer. Make sure that the batter is little coarse in texture and avoid adding water while blending. Next, add salt (to taste) and pepper (a pinch) and mix the batter well.
Batter consistency
When it comes to dishes like Uttapam, Dosa and Cheela, the consistency of the batter plays a crucial role. If the ratio of key ingredients goes wrong, the entire dish goes for a toss. To make the perfect Dosa, you need to soak rice (4 parts) and urad dal (1 part) for about 4 hours and then blend them together in a mixer. Make sure that the batter is little coarse in texture and avoid adding water while blending. Next, add salt (to taste) and pepper (a pinch) and mix the batter well.
Filling file
With time, the Dosa filling has seen a major shift from aloo (potato) to chocolate, cheese, egg or chicken. But, when it comes to an authentic South Indian Dosa recipe, the filling revolves around the mashed potato, chopped onion, green chilli, salt and curry leaves with a hint of tamarind puree in it. For making the filling, all you need to do is to boil some potatoes, mash them and mix with a tempering prepared with chopped onion, curry leaves and basic spices
. To add an extra tanginess to the filling, you can pour some tamarind puree in it.