Well, what I did is try out this recipe. It certainly has not made a dent in my rice flakes stash, but hey, the dosas turned out to be really nice, hole-y and soft. If, like me, you are under the impression that you need to use urad dal to get soft dosas, try this out and you'll definitely change your mind about that.
What you need:
Raw rice - 3 cups
Rice flakes - 1 cup (I used matta rice flakes - the reddish brown Kerala rice flakes)
Sour curd - 1 cup
Salt
Soak rice in plenty of water for 6-8 hours. Soak rice flakes in the curd for 3-4 hours. Grind both together. Add salt and let it ferment. This gets fermented much faster than normal dosa batter does.
Heat a dosa tawa. Pour a ladleful of batter. Spread it a little thick (the thickness should be somewhere between that of a regular dosa and an uttappam). Drizzle some oil over it. Turn over and cook both sides.
Serve hot with chutney/sambar.
Recipe source : Mallika Badrinath's Tiffin Varieties.
This is my entry to Valli's Rice Mela.
Wish i got the kerala rice here. That dosa look so , i have no words to describe, they just look fabulous.
ReplyDeletedosas are soo good. love those small pores in them. will try it.. am bookmarking it.
ReplyDeleteWow, dosa without urad dal. It has come out well. Soft and crisp. Bookmarked.
ReplyDeleteBTW, liked the new look of ur blog.
This is my fav. Even I do it in the same way. I have a collection of Mallika Badrinath's cookbooks. Loved her recipes. YUM!
ReplyDeletegr8 am gonan try this soon!
ReplyDeleteWow - its come out really lacy!
ReplyDeleteWow!!! Bookmarked!!..
ReplyDeleteThe pores themselves speak of the quality of your aval dosas :)
No words to Thank you for your lovely comment in Kiran's place! :)
Tight Hugs,Jayashree! :)
Pretty interesting, got to try this. And the pics are really good.
ReplyDeleteIm visiting your blog after a long time... looks great ... Please accept my friendship award in my blog ....
ReplyDeletenice recipe.looks good..
ReplyDeletenice background..
dosas looks so light jayashree
ReplyDeleteThe Aval Dosas look yummy!!!!! with a nice and tempting porus look . We prepared dosas as per your guidelines and noticed the skin texture were not showing up as many pores as displayed in your picture,(the one property which attracted us very much )otherwise the dosas were normal,could be still softer though.The batter was well fermented. We have added one tsp og Mendhayam while preparing the batter.What could be reason.
ReplyDeleteThanks
Baskaran
Baskaran, Iam not sure why yours didn't turn out with quite as many pores. Did you use sour curd and soak the rice flakes for long enough?
ReplyDeletewow delicious dosa. n a new variety too.
ReplyDeletewhat a lovely dosa u have here. i can see that the batter is perfectly fermented which is becoming quite difficult at this cold temp now.
ReplyDeletehey any idea when this moghul's veranda opened in velachery.. its near tcs
ReplyDeletecould i use a blender? bcs right now i dont have access to a grinder... will it turn out the same? or should i be careful not to let the mixture become too smooth?
ReplyDeleteThis dosai has come out very soft and spongy..looks delicious...
ReplyDeletethank you!
ReplyDeletehopefully my next post will have better quality photos!
will try making the dosai batter tonight! ill let you know how it goes!
those dosas look divine...
ReplyDeleteJay..the new template looks great! and no words for the dosa..so soft it looks!
ReplyDeleteHey nice recipe will try it .. was looking for diff dosa recipe
ReplyDeleteWow... this is something new. Never thought about it. I'll try ASAP.
ReplyDeleteHey jayashree,
ReplyDeleteI made this dosa today and it was soo yummy and delicious.Flavour of this dosa is a mix of appam and kuzhukachi dosa that we make in kerala.Your blog is pretty cool.
thanx. for this dosa i watching looking for aval dosas... but, i had one mallika badrinath's tiffin varieties, i love all the receipes, i remember seeing a dosa variety with just aval alone i guess... post if u find one.
ReplyDelete