makingdosarecipe

descriptive definition of making dosa

 A mixture of rice and urad dal that has been soaked in water is ground finely to create a batter. The proportion of rice to lentils is largely 2:1 or 3:1. The batter is allowed to take a seat long and ferment. generally a couple of fenugreek seeds area unit supplementary to the rice-dal mixture. The rice is raw or parboiled. The mixture of urad dal (black lentils) and rice is replaced with extremely refined flour to create a maida dosa, or flour for a rava dosa.

A thin layer of the batter is then ladled onto a hot tava (griddle) lubricated with oil or drawn butter (clarified butter). it\'s detached equally with the bottom of a ladle or bowl to create a flannel-cake. it\'s flipped to heat each crusts and off from the griddle once the crust becomes dry. A dosa is served hot, either bifold in 0.5 or rolled sort of a wrap.

This recipe also may accomplish with sambar recipe .