Thursday, June 28, 2012

Hotel Dosa recipe

My son kept asking me, why don't try to make crisp dosa's like in hotels. when i was able to make good dosa's today, i cant postpone in sharing the recipe with you. so on breaking my month long gap, here i am. I got a Happy News to share with you all. Yes finally my blog got its own domain name. I am proud and happy looking my blog with .com extension. Thanks to my blog readers and blog friends for all the encouragement. 

Coming to this hotel style dosa, got the recipe from Revathi Shanmugam's Tiffin Varieties book. I just gave a try and the dosa's turned out pretty good. When i tasted, it was more like karnataka / mysore style dosa in taste. the colour of the dosa is nice golden colour, which may be because of adding sugar. This dosa batter will work fine, if you are planning masal dosai for your guests.

Hotel Dosa Recipe

recipe from revathi shanmugam's tiffin varieties
makes about 25 dosa's
soaking time : 4 hrs
fermentation time: 8-10 hrs.

Hotel Dosa Recipe

Prep Time40 mins 
Cooking Time: 05 mins  
Recipe CuisineIndian
Recipe TypeBreakfast


Par boiled rice / puzhungal arisi - 2 cup's
Raw rice / pacha arisi - 1/2 cup
Urad dal - 1/2 cup
Toovar dal - 1 tbsp
Chana dal - 1 tbsp
Fenugreek - 1 tsp
Sugar - 1 tsp
Salt - 1 tbsp


    Wash and soak the rice, dal' s, and fenugreek together. soak them in water for about 4 hours.

    After soaking grind them into a smooth batter. add little water while grinding to get the smooth batter. You can use your mixie to grind. i used mixie and it just took 5 minutes to finish the grinding work. transfer the batter to a big bowl, so that it has space when the batter doubles on fermentation. add salt to the batter and let it ferment on your kitchen top for overnight or 8-10 hours.

    After fermentation mix the batter well and add sugar to the batter and give a mix.

    Heat a dosa tava, sprinkle few drops of water to find the tava got heated up or not. the water should sizzle and evaporate soon. then add a drop of oil and use a slice of Brinjal or a potato to spread the oil on the tava.

    Pour 2 heaped laddle full of batter to the centre of the tava and make a big circle with the help of laddle. spray oil to the sides of the dosa and let it turn golden colour and flip the dosa so that the other side is also cooked. it takes 90 seconds for each dosa to be cooked at high flame.

    Serve hot with sambhar or chutney. i will soon share my hotel sambhar recipe with you.

    Its such a easy recipe, of soaking rice and dal's together and grinding them together, instead of grinding separately.  also the dosa turns out crispy and comes in nice golden colour. but eat the dosa hot. its not good, when the dosa gets cooled down!!

    One of my friend had tried twice this dosa, after i had posted here. it seams her family loves this dosai!

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