Crispy Dosa
Dosalu.
This is a crispier version of the plain dosa. Idli rice and the poha helps in the texture of the dosa. The more smoother the batter is the more thinner it forms. Fenugreek seeds helps in the color of the dosa along with the texture. The prepared batter is then fermented and made into thin and crisp dosas.
Makes: around 10 Crispy Dosa.
Ingredients:
Idli Rice 1 Cup
Urad Dal 1/3 Cup
Poha 1/2 Cup
Fenugreek Seeds 1/2 tsp
Salt to taste
Oil as required
Method of preparation:
Soak idli rice in fresh water for around 6 hours or overnight.
Soak urad dal, poha and fenugreek seeds together for around 3 hours.
Refresh the rice with fresh water and grind it into fine paste adding minimum amount of water.
Then add the remaining soaked ingredients, salt and grind again into fine smooth paste.
Take the ground dosa mixture into a bowl and keep it covered in a dark warm place to ferment for around 5 – 8 hours.
Adjust the fermented mixture into dosa batter consistency with sufficient water if required.
Heat a flat pan on medium high heat, apply half tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of dosa batter in middle of pan and spread it in circular motion with back of the ladle into thin dosa (around 7 inch diameter).
Cook covered for a minute if desired.
When edges of the dosa start to turn light brown, carefully turn the dosa on other side.
Cook on this side for a minute and turn and crisp the other side again before removing from heat.
Repeat the same with remaining dosa batter.
Serve crispy dosa with besan chutney or with any chutney of your choice.
Notes: Make sure to grind the rice into fine paste for the dosa to come out thin and crisp.
Suggestions: If the dosa doesn’t come out crisp, make sure to pan is hot all the time. Try to spread the batter on the pan as fast and as thin as possible. If the dosa doesn’t come out, make sure dosa batter is not too thin, mix in some rice flour to thicken the batter. If dosa comes thick, make sure batter is not too thick.
Variations: Rice flour can also be used in place of the idli rice. The taste and texture obviously differs in such a case. Sabunda is soaked and is also ground along with others. Cooked rice is also added at times.
Other Names: Crispy Dosa.
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Zafrani Pulao
Zafrani Pulao.
Zafrani pilaf is a Hyderabadi special prepared with basmati rice and saffron. Saffron is soaked in warm milk to release all the color and flavor. Rice is soaked for sometime and fried in ghee. It is then cooked along with sugar and saffron milk till soft and fluffy.
Makes: around 2 Servings of Zafrani Pulao.
Ingredients:
Basmati Rice 1 Cup
Raisins 10 – 15
Almonds 10
Cashews 6
Cardamom Powder 1/4 tsp
Milk 1/4 Cup
Sugar 1/4 Cup
Saffron a very big Pinch
Ghee 1 tbsp
Method of preparation:
Wash basmati rice under water and soak the rice in enough water for around half an hour.
Strain the rice and keep aside.
Soak almonds in warm water for sometime and peel off the skin.
Soak saffron in warm milk and keep aside.
Heat ghee in a pan, add cashews and fry for sometime.
Add raisins and fry for few more seconds.
Then, add rice and fry for a minute.
Stir in saffron milk, sugar and green cardamom powder.
Cook for couple of minutes till all the sugar melts, add almonds and 1 1/2 cups of water.
Cover and cook till all the water is absorbed.
Fluff the rice and serve zafrani pulao with gravy curry of your choice.
Notes: Make sure to get the rice right.
Suggestions: If the rice is not cooked properly, add few splashes of water to the rice and cook covered on low flame till done.
Variations: You can also add yellow food coloring for more vibrant color. Variations include adding ground spices to the rice while its cooking.
Other Names: Zafrani Pulao, Zafrani Pilaf, Zafrani Pulav.
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