Aval Dosai is a spongy dosa that doesn’t require many tricks
and techniques like the normal dosa batter and this was my go-to recipe during
my early days of cooking.
Also it turns out in the same taste and texture if grinded in grinder or a mixie. But the batter should be used within 2 days as they turn sour easily. But during winter they stay for a week in refrigerator. So give it a try.
Also it turns out in the same taste and texture if grinded in grinder or a mixie. But the batter should be used within 2 days as they turn sour easily. But during winter they stay for a week in refrigerator. So give it a try.
Ingredients:
Raw rice-4 cups
Fenugreek seeds/ Methi seeds/Vendhayam- 1 tsp
Aval/Poha/Beaten rice-1 & ½ cups
Buttermilk-1/2 cup
Salt-as required
Oil- For roasting
How it Happened:
1. Wash the rice twice and soak in water, well immersed along
with vendhayam/methi seeds for 4-5 hours.Wash the aval once and soak it in
buttermilk along with ½ cup water 1 hour before grinding.
2. Drain the rice and vendhayam and add them to the blender
jar. Grind them to a smooth paste by adding water slowly now and then. Now add
the soaked aval along with the buttermilk (notes) completely to the blender jar
and grind it to a smooth paste.
3. Now mix both the batter, add salt and mix well.
4. Transfer the batter to a container and let it sit and
ferment for 8 hours (summer) or 15 hours (winter).While preparing the dosa, mix
the batter well once again and add water if needed( see notes).
5. Heat a tawa/griddle and smear it with a drop of oil. When
the tawa is hot, pour a ladle full of batter on to the tawa. Do not spread.
6. When small pores start appearing on the dosa, drizzle a
little oil around the edges of the dosa and cover it with a lid. Simmer the
flame and cook for 1 minute.
7. Remove the lid, the dosa should be cooked by now. Remove
from the tawa.
8. Serve hot with kollu podi or garlic chutney.
Notes:
* Do not wash the rice for long, as they loose the starchy
nature and the dosa may turn rubbery.
* The buttermilk and water mix will be completely be soaked
up by the aval. So do not drain the aval also the sourness in the buttermilk
aids fermentation. While grinding the rice add water little by little and limit
the use of water.
* The batter should be a little watery/ thin. It should be
thinner than the usual dosa batter but not runny like rava dosa batter.
* In summer this batter ferments faster than the usual dosa
batter as it has buttermilk. But in winter it takes time. What I do is wrap my container
with a woolen shawl so the batter is kept warm or you can place it near the
stove top or inside a kitchen storage rack/ in a switched off microwave oven.
* The dosa remains soft even when it is cold and had after a
long time.
* This dosa is cooked only on one side like aapam. So cover
and cook.
* Do not spread the batter for the dosa should be thick for
it to become spongy and form pores.
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