Topic started by kiran mai (@ cache-dh08.proxy.aol.com) on Tue Aug 26 10:52:25 .
All times in EST +10:30 for IST.

hello folks,

i'm desperately waiting for all ur views.
i want aperfect colour ,smooth as well as crisy thin dosa. i'm fed up of trying with it,
my dosa proportions r:
1 cup urad dal and 3 cups long grain + handfull of chana dal, when grinding i add eithe poha or cooked rice in small quantity.
2, if i need dosa on sunday morning i will soak it on friday night and grind on saturday morning and keep it in oven for fermentation.
i will add salt after grinding the mixture

so my dosa's will not rise when i prp, they r like thin no rising, look very odd

so folks, plz help me with ur good recipes.

1: what is the ratio to get smooth and thin dosa,
2: which rice is best
3: am i soaking write time, if not what si the time limit for soaking
4: how much it should rise to know whether it is fermented perfectly

thanq u

Responses:

• Old responses
  
• From: Flora (@ cpe0006258df8da-cm0000391e1c5e.cpe.net.cable.rogers.com) on: Sat Nov 8 19:35:59 EST 2003
  
  Hi Seetha
  The idlis i made came out perfectly and soft..Thank you.
  But the only thing is the dough doesn't get fermented though i kept inside the oven in the light overnight also with my hands i have transferred the doughs for mixing..i'am wondering whats the fault i made?
  Flora
  
  
• From: Seetha (@ adsl-68-79-18-216.dsl.emhril.ameritech.net) on: Wed Nov 12 21:01:16 EST 2003
  
  Hi Flora:
  
  I hope you ground the dal first - tips here add about a glass of water start the grinder and then add the urad dal along with the fenugreek seeds. Grind for abt 45 mts with a break of abt 10 mts. remove it with your hand and then add 2 glasses of water and then add the rice and grind for abt 30 mts. Remove it add required salt and mix the dough with your hand.
  
  It might take a day if the weather is cold but if you keep it in the oven i guess it shd raise. If it doesnt work I am not sure may be you have to borrow some dough to induce fermentation from a friend. If in chicago I can help. anyway good luck
  
  
• From: RK (@ gateway.recordcm.co.uk) on: Thu Nov 13 08:50:23 EST 2003
  
  This is for Kiran mai.
  Your proportion to Dosa seems OK to me.Have you tried 'Ponni rice' .Also, keep the dosa batter in a very warm place(eg:- near a radiator) to make sure it rises properly.
  
  
• From: Flora (@ wc09.wlfdle.rnc.net.cable.rogers.com) on: Tue Nov 25 17:46:24
  
  Hi Seetha
  Thanks a lot for your help.
  I tried more time with all of your ideas.But doesn't get fermented atlast i tried with putting some yeast.Now its perfect.Is that good for health?I will come to chicago and get some fermented dough soon.hey im just kidding.
  anyway im trying to make perfect with your method itself.
  
  
• From: Rajani Rayudu (@ 218-101-96-45.dialup.clear.net.nz) on: Tue Nov 25 22:00:41 EST 2003
  
  1cup Urad dhal,
  3cups Long grain white rice,
  3handful of cooked rice , salt to taste
  
  First soak Urad dhal and long grain rice seperately in water overnight. In the morning wash them and keep aside. First grind the rice with above mentioned procedure, next the cooked rice with help of grounded rice mixture make in to paste, keep aside and grind the urad dhal with the help of grounded rice mixture. If you want to run the mixie little well add small amount of water and grind in to smooth paste. add salt and ferment. and do the rest.
  
  
• From: Rajani Rayudu (@ 218-101-96-45.dialup.clear.net.nz) on: Tue Nov 25 22:03:23 EST 2003
  
  http://www.ammas.com/a1/recipes/showadvisorrecipe.cfm?recipeid=2009&cid=29838, better visit my home page. Above I for got to write.
  
  
• From: Seetha (@ adsl-68-20-8-206.dsl.emhril.ameritech.net) on: Tue Nov 25 22:34:17 EST 2003
  
  Hi Flora:
  Adding yeast is ok and its fine. You can find it in bread and in cakes etc etc. Its better that adding cooked rice my friends used to tell me.
  
  I will sure give ya if u come to chicago. Not just the dough culture but also hot idlis.
  
  
• From: Flora (@ wc09.wlfdle.rnc.net.cable.rogers.com) on: Wed Nov 26 13:23:07 EST 2003
  
  Thanx Seetha!!
  Sure i will try next time and tell my comments.
  If you come to Canada by chance visit us.
  
  
• From: Flora (@ wc09.wlfdle.rnc.net.cable.rogers.com) on: Fri Nov 28 10:59:11 EST 2003
  
  Hi Seetha
  Are you veg or Non-veg?If you are a Non-veg
  Tell some interesting dishes for me..also tell me to do a tasty Puli Kulambu like restaurant.
  Flora
  
  
• From: anitam (@ pcp04420474pcs.nrockv01.md.comcast.net) on: Mon Dec 1 15:28:23 EST 2003
  
  Hi,
  
  Try this, 4 cups of any rice with 1/2 of urad dal with a handful of poha/puffed rice.
  Grind rice and urad dal seperatly . Mix it with ur hand and place in the oven with light on over night or above the stove(old model). Fermentation is important.
  
  
• From: Hermoine (@ l98uppx1.hewitt.com) on: Tue Dec 2 18:02:45 EST 2003
  
  Cooking the dosa is as important as the dough itself. I have a friend who makes the 'perfect' dosa. She makes it on an electric griddle, meant for pancakes. The right temp control is the key to her dosas, as it comes out golden, and crisp. Even if I take her pre-made batter and try it on the stove, it comes out different, not perfect, like hers. So you might wanna try that.
  
  

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