Thosai or Dosai: preparation of mix.?

Question

What would you use to make a mix and how long would it need to stand ? Ingredients ?

Semolina
Wheat Flour or Turdal flour
Curry Leaves (whatever this means)
Dried whole chili
Cumin seeds
Coriander
Fenugreek seed
Garlic
Mustard seed
Black peppercorns

- Is something amiss ?
- In what proportions are these required ?
- No ready made paste please though useful to know.

(In - Asker's ref.)

SUMMARY

Nikhil N simplicity and quick; Henna’s shows both types; eubzz good general instructions and visual; kousi p’s notice on the details; shalini s smooth mix lies in grinding the mix. All equally good in their respective ways. Thank you.


Nikhil N – “…urad dal and rice wet in water for at least 12 hrs (preferably over-night)…grind separately...” ::: Will take under advisement when short on time ! Waiting less than one hour and the mix had not soaked in the water - accident number One.

Katy – “..go to a good indian restaurant.” ::: A useful suggestion if in Mumbai.
Huggy.. :: Links do not work. Thanks for the effort though.

henna.. – “..enough water… …a thick batter without lumps. keep aside 2 hrs…place heavy tava on fire...pour laddle full batter in circular motion…fill centre with batter. Add a tsp of oil around edges.” ::: Excellent on the spices. Stuck on the edges not oiling the edges – accident number Two.

kousi p – “A batter of pouring consistency…left aside for half an hour for the sooji to soak…add more water to get pouring consistency…A teaspoon of oil…added along edges and cook till crisp…turn over and cook the other side.” ::: Difficulty getting consistency – acident number Three.

shalini s – “…Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours…Heat a non-stick tava and grease it lightly with oil...” ::: Instructional and practical in 4 hours. Grainy mix – accident Four.

eubzz – “…Reheat pan, add a little oil and pour in batter to make a thin pancake. When little holes appear on the thosai turn it over and cook on the other side for a minute or two.” ::: The method to the appearance as it should be. Visually informative.

Answer 1

Ingredients

1 cup raw rice
1/3 cup split black gram (urad dal)
2 tablespoons cooked rice
2 tablespoons beaten rice (poha)
5 to 7 fenugreek seeds (methi)
salt to taste
oil for cooking

To serve

coconut chutney
sambhar

Method


1. Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice and cooked rice for at least 2 hours.

2. Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.

3. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.

4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.

5. Repeat with the remaining batter.

6. Serve with coconut chutney and sambhar.

Answer 2

Ingredients:
Sooji/semolina: 2 parts
Wheat flour: 1 part
Rice flour: 1 part
Cummin seeds 2 teaspoons for 1 cup of sooji for instance.
You can make a pre mix of the above ingredients if you want.
A batter of pouring consitency has to be made and left aside for half an hour for the sooji to soak. If the batter becomes too thick, add more water to get the pouring consistency
Add chopped ginger, green chillies and in a griddle, pour the batter in circles till you get a thin flat pancake. A teaspoon of oil has to be added along the edges anmd cook till crisp. turn it over and cook the other side too.

Answer 3

-250 g Black gram
-1/4 ts Fenugreek
-25 g Onion
-1 Chile, fresh
-100 g Flour, Rice
-250 g Rice; parboiled
-1 ts Salt
-pn Turmeric
-50 ml Oil
-Curry leaf sprigs
-1 ts Cumin

Method:-

1) Soak the black gram and fenugreek in water until soft.
2) Chop the onion and chile.
3) Drain the gram and fenugreek and liquidize with the rice flour, rice and sufficient water to make a batter. Add the salt and turmeric.
4) Heat 25 ml oil and fry onion, chile, curry leaves and cumin, then add to the batter.
5) Reheat the pan, add a little oil and pour in batter to make a thin pancake.
6) When little holes appear on the thosai turn it over and cook on the other side for a minute or two.
7) Repeat process until all the batter is used up.

ENJOY!!

Answer 4

You don't need all those!

You need : Rice; Urad Dal; Water; Fenugeek powder

Keep urad dal and rice wet in water for atleast 12 hrs (preferably over-night). Then grind them seprately in a grinder or a mixer.
Add, fenugreek powder to the fine paste and store the paste in a container.
Simple!!!

Answer 5

u can make semolina dosa or wheat flour dosa also.
semolina dosa:rice flour 2 cups,fine semolina 1/4 cup,maida 1/4 cup,salt 2 tsp,finely cut onion 1/4cup,green chillys 1 tbsp,[chopped],cumin seeds 1/2 tsp,cut coriander leaves 1 tbsp, sour curd [opt] 2 tbsp,finely chopped ginger [opt]1 tsp,oil enough for frying,coarsely crushed pepper 1 tsp [opt]
mix all flour,add salt,enough water and make a thick batter without forming lumps.keep aside for 2 hrs,dilute the dough by adding water and mix other things,place heavy tava on fire. pour a laddle full batter in circular motion and fill the centre with batter.add a tsp of oil around. fry till golden brown.turn over and fry again. serve hot with coconut chutney.
WHEAT DOSA:flour 1 cup, chopped onion 1,chopped green chilly 2,chopped coriander leaves 1 tbsp,little red chilly pd, salt to taste,grated carrot 1,enough water to make batter.2 pinchs of cooking soda.
mix all without forming lumps. and make dosas.

Answer 6

http://www.recipes-4u.co.uk/meals/thosai... Thosai
http://www.recipezaar.com/10024... Dosai

Answer 7

go to a good indian restaurant and it will be available for INR 20.00 (1/2 u.s. dollar)