- 3 small cups of idli/ponni/soona masoori rice
- 1 small cups of urid dahl
- a hand full of channa dahl and a table spoon of methi (fenugreek) seeds
- Salt to taste
Soak in water for a day or so and (stone)grind to smooth batter. Add water in order to get the proper dosa consistency: not too thick, but not too watery either. If things go wrong, you might add some rice flower. Make sure the batter has fermented a bit. There should be some bubbles and a smeel of fermented dosa or idli batter (sorry, no way to explain this better). Add salt to taste.
Heat the pan/tava to it is very hot, and sprinkle some drops of water on it that should quicky evaporate again (no clue why this is done though). Put one spoon of batter on the tava and spread the batter out in a circulair motion.
Drip some oils on the sides of the dosa.
When the dosa is half done, break an egg on top of it. Ater a couple of minutes turn the dosa and bake it for approximately 2 to 3 minutes more.
Eat the dosa with your left over curry or simply with some idli podhi.
5 comments:
Wow what an interesting dosa. I have never made or tasted egg dosa before - a must-try some day during this week. Thanks peter for the recipe.
VKN & Shakthi:
You are right about the salt.
With leftover curry, i mean that anything that is available (Katrika chops, Kozhambu, goat curry, ect ect ) is an option to have with this dosa.
I guess your analyses regarding the water is correct. Are any of you familiar with the
'first dosa' syndrome?
Somehow, the first dosa my family (wife, mother in law, me) makes, has a tendency to be not good.
I guess it has to do with the pan not being hot enough.
With the egg dosa, the dosa itself does not become that crispy, indeed, but it is a worthwhile dish anyway.
Peter
Hai Shakthi,
I must agree that the quality of indian food in Berkeley is suboptimal as compared to the food I was getting in Devon Avenue, Chicago.
Their are however 3 reasonable places
- Vik's (tiffin+some nonveg)
- Udipi Palace (tiffin)
- Kababan (Pakistani)
The tiffin places are okai-ish, but fade away when I compare it to the tiffin places in India.
The Goat Biryani on sat/sun in Kabana
(corner of Univercity and San Pablo) is not to bad either.
Spending however a couple of hours yourself, you probably would do just as good.
Yeah,
Sometimes my wife and I also feel like not preparing anything either.
Their are supposed to be some nice Indian restaurants in SF, but have not been to any one them.
Post a Comment