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Dosa Festival at Home.

Updated on October 19, 2011
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A qualified Textile Post Diploma Graduate and Ex.M D of a Textile Mill.

This Dosa is made by a Professional Chef.[ My Wife ]

THIS DOSA IS MADE BY A PROFESSIONAL HOTEL CHEF IN A HOTEL.YOU MAY NOT BE ABLE TO MAKE IT AT FIRST BUT YOU WILL IF YOU ARE INTERESTED TO LEARN.
THIS DOSA IS MADE BY A PROFESSIONAL HOTEL CHEF IN A HOTEL.YOU MAY NOT BE ABLE TO MAKE IT AT FIRST BUT YOU WILL IF YOU ARE INTERESTED TO LEARN. | Source

Over 50 types of Dosa - Dose Dose Thinalu Aase.

South India means first eat Dosa .Every Home has a Dosa Pan in the kitchen with a separate spoon called in kannada as' Maugchekai 'anywhere in the world any kid would love the sight of a Hot Dosa on a plate and would be willing to taste it at first sight.Once it is tasted the kid would eat to his/her hearts content and stop only when his/her belly is full.Dose as it is known in Kannada is called as Dosa by the folks who have no alphabet in their language to say SA a one alphabet in Kannada.The recipe for Mysore Dose is not the same as in other states of south.Mysore Masala Dose is copied by others and they still say in some restaurants as Mysore Masala Dosa in their Menu Card.The smell and aroma of Mysore Masala Dose is entirely different,the Chatni for the Dosa is special and nothing else goes with the Masala Dosa but only this special Chatni.This Chatni is originally made at a small restaurant and became so famous that few more have this with the IDLY and that restaurant also has became a hit very close to the restaurant which has made a hit with Masala Dosa.You have to eat Dosa by held by your fingers and yours must break it in to a small piece to eat dipped in Chatni.You can also put it in your mouth and use a tea spoon to scoop the Chatni and then put it in your mouth so as to blend the Chatni with Dosa in your mouth as you start chewing it to enjoy the Dosa and relish its taste.All restaurants in tamil nadu supply along with Dosa other chatnis which will taste differently this is some other type of enjoying Dosa.The real Mysore Home made Dosa is eaten only with coconut Chatni only which is the original Dosa taste.Mysore Dosa is made at home in pure home made ghee while others use many oils.In Kerala they use coconut oil to make Dosa which no other state in the country uses.In Kerala they use coconut oil for all fried eatables,They say Kerala is called as ' Gods Own Country ' though god never takes coconut oil prepared eatables,for God they use pure ghee,Only pure ghee is accepted and used for offering to God,in Mysore we use only Pure Ghee for all fried eatables whether its for god or for our personal only.In all preparations in Mysore only ghee is used except few dishes where the taste is excellent only if oil is used.The rich use nothing but ghee.The present day below poverty line population do not know even the smell of ghee due to exorbitant cost of ghee.There is a trend by the rich to avoid ghee as its labeled as high cholesterol producer and a belly maker.Our Mysore body builders and wrestlers drink ghee in cups.Its said that the wrestlers of Mysore keep their fingers smell ghee always..

How to make Dosa at Home:-

1 - Take 4 cups of raw rice.

2 - Take 2 cups of white Urddall.

3 - Fenugreek - 2 Table Spoons.

4 - Aval half a cup.

5 - Soak item no.2 & 3 together in water.

6 - Soak raw rice only in water.

7 - Soak Aval only in water.

8 - Keep everything for 6 to 8 hours.

9 - Use Table Grinder and grind to paste item no.2,3 and 4.

10 - Grind soaked rice to paste separately.

11 - Now Mix to perfect blend everything and make it a thick watery paste so it will spread on the pan to form a 7 inch round circle which is hot and is ready with a smear of pure ghee seconds before you pour the Dosa paste prepared.Cover the Dosa spread with a lid immediately and remove it after few minutes to see the Dosa getting color change from white to cream and use a flat spoon 3 inch wide with long handle ( available in Asian Stores ) and turn over the bottom side up and dip the flat spoon in melted ghee and drop the oily like ghee all over the sides of Dosa before you turn the Dosa up and see the golden brown color as in the picture.Remove Dosa slowly with slow heat which you have kept before you turn it up.The Hot Dosa is ready to eat with Chatni. Do not worry if the Dosa is broken keep practicing it as you can make more than 20 Dosa from the dough you got.You will learn as you keep doing it with interest to learn.You will make 50 types of Dosa with anything that is eaten by vegetarian people..

How to make Chatni :- You need the following ingredients,

1 - One full tea cup grated coconut.

2 - Two small green chillies.

3 - One small bit of Ginger.

4 - One Tea Spoon roasted channadal.

5 - 1/4 Tea spoon Salt.

6 - Five Green Curry Leaves.

7 - 1/2 Red Chilli broken in to pieces.

8 - 1/4 Tea Spoon Mustard Seeds.

9 - One Tea spoon of ground nut oil.

PREPARATION - 10 minutes.

Take your Table Top Grinder and pour one cup water add items nos.1 to 6 and start your grinder for few minutes when all the ingredients mix well in to a chatni paste.Keep it in a open SS Bowl.

You got to give it a Temper or Oggarne.Use a Big Sambar Serving Spoon and heat the oil item no.9 till you see it is hot put slowly Mustered seeds and Red Chilli pieces and when the Mustered seeds start cracking sprinkle few drops of Hing and with the handle of the spoon pour gently over the chatni kept in the SS bowl. Chatni is ready.

Coconut Chatni.

THE COCONUT CHATNI IS NOT IN THE SS BOWL BUT IS TRANSFERRED TO A PLASTIC BOWL.
THE COCONUT CHATNI IS NOT IN THE SS BOWL BUT IS TRANSFERRED TO A PLASTIC BOWL. | Source

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