North Indian Cooking by..Geeta Seth

  • North Indian Cooking....By Geeta Seth
  • Recipes - Index
  • Reference to Spices and Herbs
  • Dals / Lentils
    • DAl / Lentils - Index >
      • About Dal/ Lentil's - Indian Dal Preparations
      • Tadka
      • Maa Ki Kali Dal
      • Dal Makhani
      • Masoor Dal
      • Moong dal with spinach (Palak with moong dal)
      • Chana Dal
      • Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
      • Moong Dal (Split and skinned yellow Moong Dal)
      • Maharni Dal (Black urad, chana Dal & kidney beans mixed)
      • Red split Masoor Dal (Malka Masoor dal)
      • Split Black Urad Dal
      • Sprouted Moong Dal
      • Split Green moong Dal
      • Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
      • Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
      • Masala Tadka Dal (Arhar dal or Toor Dal)
      • Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
      • Toor Dal (Arhar Dal)
      • Urad Dal (white urad dal)
      • White Urad and chana Dal mix
      • Whole Green Moong Dal
  • Beans
    • Bean- Index
    • Bean- Index
    • About Beans
    • Black Beans
    • Chole (chick pea curry)
    • Lima beans
    • Lima beans curry
    • Rajma (Red kidney Beans)
  • Rice and Pulao's - Index
    • About rice and pulao >
      • Rice and pulao's >
        • Rice and Pulao's - Index
        • Chicken Biryani
        • Shrimp Biryani
        • Rice with caramelized browned onions
        • Vegetables and paneer Biryani
        • Boiled white rice
        • Boiled white rice
        • Toor Dal with rice khichdi (Arhar dal khichdi)
        • Black urad dal with rice khichdi (Maa ki dal ki khichdi)
        • Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
        • Moong Dal and rice khichdi
        • Moong dal and dalia khichdi
        • Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
        • Maa ki dal ki khichdi (whole urad dal khichdi)
        • Sabudana Khichdi (Tapioca pearls)
        • Muttar paneer pulao (Rice with green peas and cheese)
        • Muttar pulao (Rice with green peas)
        • Pulao with cauliflower, green peas and potatoes
        • Vegetabale Pulao
        • Tamarind Rice (Imly rice)
        • Arhar dal with rice khichdi
  • Meat Dishes - Index
    • Meat Dishes >
      • Meat Dishes - Index
      • About the Indian meat dishes
      • Beef Kebabs
      • Beef Keema with Spinach
      • Ground Beef shammi kebabs
      • Beef Seekah Kebabs (Minced meat roasted on skewers)
      • Beef Frankie (wrap)
      • Beef with Spinach Curry
      • Butter Chicken (Murg makhani)
      • Chicken Curry
      • Chicken Kebabs
      • Chicken Keema with spinach
      • Chicken Seekh Kebabs (Minced meat roasted on skewers)
      • Chicken kebabs Stir fry
      • Chicken shammi kebabs
      • Chicken korma
      • Chicken Frankie (wrap)
      • Chicken tikka Masala
      • Chicken with spinach curry (chicken saag)
      • Palak Gosht (Beef with Spinach Curry)
      • Chicken Saag (Chicken with spinach curry)
      • Tandoori chicken
  • Kati Roll
    • Kati Roll - Index
    • Beef kati roll
    • Chicken kati roll
    • Paneer kati roll
  • Paneer dishes - Index
    • Paneer dishes >
      • About paneer
      • Paneer dishes - Index
      • How to make the paneer at home
      • Butter Paneer (Paneer makhani)
      • Crumbled paneer curry with green peas
      • Kadhai paneer
      • Muttar paneer (paneer with green peas)
      • Paneer curry (paneer ke sabzi)
      • Paneer tikka (Barbecued Paneer Kebabs)
      • Paneer Bhurji (Scrambled Paneer)
      • Palak paneer (spinach with paneer)
      • Paneer Frankie (wrap)
      • Paneer tikka masala
      • Shahi paneer
      • Tandoori Paneer Tikka Kebab
  • Kofta - Index
    • Koftas >
      • Kofta - Index
      • About Koftas
      • Cabbage Koftas (Bandh gobi kofta)
      • Lauki Kofta (Bottle gourd or Dudhi, Ghiya kofta)
      • Masoor Dal Kofta
      • Paneer Koftas
      • Palak Kofta (Spinach kofta)
  • Vegetable dishes - Index
    • Vegetable dishes with gravy >
      • Vegetable dishes - Index
      • About the Vegetables dishes
      • Arbi with gravy (Taro roots)
      • Aloo tamater ke sabzi (Potatoes with toamtoes curry)
      • Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
      • Aloo wadiyan (Potatoes with urad dal wadiyan)
      • Besan Kadhi
      • Bharwa aloo (Stuffed potatoes)
      • Dum Aloo (Potato curry)
      • Egg curry (Ande Ki curry)
      • Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
      • Sarson Ka Saag
      • Spinach with mushrooms
      • Stuffed cabbage rolls curry (Bandh gobi ki rolls)
      • Palak Mushroom curry (Spinach with Mushroom curry)
      • Punjabi Kadhi (Besan pakoda kadhi)
      • Pyaz ki Aloo (Potatoes with onion curry)
  • Vegetables side dishes - Index
    • Vegetables Side dishes (sukhi sabzi) >
      • Vegetables side dishes - Index
      • About the vegetables
      • Aloo baingan (Eggplant with potatoes)
      • Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
      • Aloo Gobi masala (Cauliflower)
      • Aloo methi ki sabzi (Potatoes with fenugreek leaves)
      • Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
      • Aloo Muttar masala
      • Aloo palak ke sabzi (Potatoes with spinach)
      • Arbi - Masala arbi (Taro roots)
      • Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
      • Bell peppers with onion and potatoes (Capsicums)
      • Bharwa Baingan (Stuffed Eggplants)
      • Baingan Ka Bharta (Eggplant Bharta)
      • Bharwa Bhindi (Okra Stuffed with onion masala)
      • Bharwa banana peppers - Banana peppers stuffed with potatoes
      • Bhindi ke Sabzi (Okra)
      • Cabbage Curry (Bandh gobi, patta gobi)
      • Gajar methi ki sabzi (Carrots with Fenugreek leaves)
      • Capsicum masala (Bell peppers)
      • Gawar Ke Phalli (Cluster Beans)
      • Gawar Ke Phalli (Cluster Beans)- 2
      • Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
      • Gobi ki bhurji (Grated cauliflower with Green Peas)
      • Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
      • Gobi Musallam (Cauliflower)
      • Green Beans (French beans)
      • Karela Bharwa with masala (stuffed Bitter Melon)
      • Lobia ki phalli (Green long beans)
      • Kaddu Ki Sabzi (Yellow pumpkin curry)
      • Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
      • Jera Aloo (Potatoes with Cumin Seeds)
      • Jeera Aloo (Potatoes with Cumin Seeds)
      • Mooli ki bhurji (White daikon radish bhurji)
      • Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
      • Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
      • Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
      • Sem aloo ki sabzi (Flat beans with potatoes)
      • Sem aloo ki sabzi (Green fava beans with potatoes)
      • Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
      • Masala Turaii (Zucchini with Masala)
      • Turai ki sabzi (zucchini)
  • Salad - Indian salads
    • Salad - Indian salads Index
    • Kala Chana Salad - Indian Black Chickpea salad
    • Cabbage salad - (Indian spicy Cabbage salad)
    • Fruit salad - Indian spicy fruit salad
    • Chickpea Salad - Indian spicy chickpea salad
    • Corn Salad - Spicy Indian Corn Salad
    • Kachumber Salad - Indian Cucumber, Onion & Tomato salad
    • Mixed Bean Salad - Indian Mixed Bean Salad
    • Sprouted Green Moong Salad - (Indian recipe)
    • Quinoa Salad with Strawberries, Blueberries and Grapes
  • Popular Indian desserts - Index
    • Desserts .. Popular North Indian sweets >
      • About Indian desserts
      • Indian desserts - Index
      • Almond burfi (Badam Ki Burfi)
      • Besan ka Halwa (Gram flour Halwa)
      • Besan ka ladoo (Gram flour ladoo)
      • Boondi (Sweet Boondi)
      • Boondi Ladoo
      • Carrot Burfi (Gajar ki burfi)
      • Carrot Halwa (Gajar ka halwa)
      • Boondi or Boondi Ladoo
      • Cashew burfi (Kaju burfi, Kaju katli)
      • Coconut Burfi (Nariyal Ki Burfi)
      • Gujia
      • Gulab jamun
      • Kheer (Rice pudding)
      • Kala Jamun
      • Lauki Ka Halwa (Bottle gourd Halwa)
      • Makhanna Kheer (Puffed lotus seeds pudding)
      • Rasugalla
      • Rasgulla
      • Ras Mali
      • Sabudana Kheer (Tapioca Pudding)
      • Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
      • Shrikhand (Sweet Yogurt)
      • Sooji Ka Halwa (Cream of wheat, Rava)
      • Pista burfi (Pistachio Burfi)
      • Phirni (Rice pudding)
      • Petha
      • Pumpkin burfi (kaddu ki burfi)
      • Til ke Burfi (Seasme Seed Burfi)
  • Snacks and chaats - Index
    • Snacks and Chaats >
      • Snacks & chaats - Index
      • About snacks and chaats
      • Aloo Bonda (potato balls dipped in Besan Batter)
      • Aloo Tikki (Potato patties)
      • Besan sev (Gram flour noodles)
      • Besan spicy french toast (Toast dipped in besan batter and cooked)
      • Besan cheela (Gram flour pancake)
      • Besan and sooji ka cheela (Gram flour & cream wheat pancake)
      • Bread rolls stuffed with spicy potatoes
      • Chola Aloo Tikki (Potatoes and chick peas patties)
      • Chole Chaat - Indian spicy Chickpea Chaat
      • Corn Chaat
      • Fruit Chaat - Indian spicy Fruit chaat
      • Kala chana chaat- Indian Black chickpea chaat
      • Dahi Vada ( urad dal pakoras with yogurt)
      • Dokhla Tips
      • Besan Ka Dokhla (Gram flour dokhla)
      • Moong Dal Dokhla
      • Sooji ka Dokhla (Cream of Wheat Dokhla)
      • Urad Dal and Rice Dokhla
      • Gol Gappa (Pani Puri)
      • Dosa
      • Dosa aloo masala for dosa stuffing (Potato Dosa masala)
      • Rava Dosa
      • Sambher
      • Idli
      • Rava Idli (Sooji or Cream of wheat idli)
      • Rava Masala idli (Masala idli)
      • Hariyalli tikki or Hara bhara kebab
      • Mathri (Crispy salty crackers)
      • Medu Vada
      • Vegetable Cutlets (Mixed vegetable cutlets)
      • Moong Dal Cheela (Moong dal pancake)
      • Namkeen paras (Cispy salted crackers)
      • Aloo pakoras (Potato fritters)
      • Cauliflower pakora (Gobi ka pakora)
      • Pakora with Green Moong Dal and potatoes (Fritter)
      • Pyaz ka pakoras (Onion pakoras fritter)
      • Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
      • Potatoes and vegetables mix pakoras (Fritter)
      • Palak pakora (Spinach pakoras)
      • Paneer pakoras (Fritter)
      • Chicken pakoras (Fritters)
      • Papari / papadi Chaat
      • Bharwa mirchi ka pakora (Stuffed green chilie fritters)
      • Poha with green peas
      • Potato Cutlet
      • Potato paneer tots
      • Roasted cauliflower
      • Tandoori Gobi (Tandoori Cauliflower)
      • Sabudana, Aloo Vada (Tapioca cutlet with potato)
      • Samosa (Muttar aloo samosa)
      • Shakkar paras (Sweet crackers)
      • Sprouted Green moong chat
      • Upma
      • Uthappam (Rice & Dal uthappam) (pancake)
      • Uthappam (Rava Uthappam) (Pancake)
  • Chutneys
    • Chutney - Index
    • About Chutney
    • Coconut chutney
    • Hari chutney (Green chutney, coriander leaves or clintro chutney)
    • Pudina Ki chutney (Mint chutney)
    • Tamarind chutney (Imli ki chutney)
    • Tomato Chutney
  • Raita (Yogurt)
    • Raita (Yogurt) - Index
    • About raita and Yogurt
    • Aloo, Dhai ka raita (yogurt with potatoes)
    • Boondi ka raita (yogurt with boondi)
    • Gajar ka raita (Yogurt with carrots)
    • Kheera ka raita (Yogurt with cucumber)
    • Lauki ka raita (Yogurt with lauki)
    • Pudina ka raita (Yogurt with mint leaves)
    • Palak ka raita (Yogurt with spinach)
    • Yogurt with green onion, cucumber and tomatoes
  • Indian Breads (Roti, Paratha, poori)
    • Indian Breads - Index
    • About Indian Breads
    • ROTI:
    • Roti - Index
    • Chapattis (Pulkha or Roti)
    • Bajra ki Roti (Millet flour)
    • Besan ki roti with onions (Gram flour roti)
    • Lachha roti (Spiral Layered roti)
    • Makai ki roti (Corn flour roti)
    • Methi ki roti (Roti with Fenugreek leaves)
    • Roti with Layers (Paratdar Roti)
    • Roomali roti
    • PARATHAS:
    • Paratha - Index
    • Aloo paratha (Potato stuffed paratha)
    • Bajra (millet) ka paratha
    • Besan ka paratha (Gram flour paratha)
    • Gobi ka paratha (Cauliflower stuffed paratha)
    • Lachha paratha (Spiral layered paratha)
    • Layered Paratha (Paratdar Paratha)
    • Makai ka paratha (corn flour paratha)
    • Methi Ka Paratha (Paratha with Fenugreek leaves)
    • Mooli ka paratha (Daikon stuffed paratha)
    • Mughlai paratha
    • Muttar Ka paratha (Paratha with green peas)
    • Palak paratha (spinach paratha)
    • Paneer paratha
    • Urad Dal stuffed paratha
    • Puri - Index
    • Poori (Puri) :
    • Poori (Puri)
    • Methi ki poori (Poori with Fenugreek leaves)
    • Muttar Poori (Poori with green peas)
    • Palak poori (Poori with spinach)
    • Poori stuffed with urad dal (kochari)
    • Bhature
  • Breakfast dishes - Index
    • Breakfast dishes - Index
    • Anda Bhurji (Egg Bhurji)
    • Spicy scrambled eggs
    • Muttar Chaat (Green peas)
    • Kala Chana (Black chana)
    • Moong dal chaat or sukhi moong dal
    • Sweet Dalia
  • How to...........
  • How to make Garam masala
  • How to make Ghee from Butter (Clarified Butter)
  • How to make basic onion masala
  • How to make & freeze onion masala in large quantity
  • How to make the paneer at home
  • How to sprout mung beans (Moong Dal)
  • How to sprout Black grams (Urad Dal)
  • How to make yogurt at home
  • How to marinate chicken
  • How to make roasted Jerra powder (Cumin Seeds)
  • Restraunt style curry gravy
  • Cooking measurement conversion
  • Measurement Converter

Dosa

                                           Dosa

 Dosa a crispy, savory crepe like from south Indian cuisine. It is popular not only in India but worldwide mainly in Indian restaurants. Dosa is made from a fermented batter of rice and lentils and fried on a griddle and served with spicy potatoes, chutney and sambhar vary according to regional and personal preferences. Dosa in restaurants are served in various shapes, triangle shape, cone shape, and the common shape which is rolled. Dosa is a food for any time of the day.  Dosa can be served for breakfast, lunch or sometimes as a main meal. It is also a street food that can be eaten as a snack at various stalls in the cities. While dosa, is the most well-known, there are also many other dosa versions like Masala dosa, potato stuffed dosa, Mysore dosa, Onion dosa and it is versatile in how you serve it.
Ingredients:

1  Cup Rice
½ Cup Urad dal (white skinless urad dal)
¼ cup chana dal
1 Teaspoon Fenugreek seeds (Methi seeds)
½ Cup Plain Yogurt
    Salt to taste
2 Cups of water for grinding

Vegetable oil for making Dosa
 

Cooking measurement conversion
Measurment converter
Picture
Rice
Picture
Urad Dal
Picture
Chana Dal
Picture
Fenugreek seeds (Methi)
Picture
Yogurt
Picture
Salt
Directions to prepare Dosa batter: 

1. Mix Rice, Dal and fenugreek seeds together.
Picture
In Rice, add Dal's & Fenugreek seeds
Picture
Mix Rice, Dal & Fenugreek seeds
2. Wash and soak rice and Dal mix and soak for 6 to 8 hours or until fully soaked.
Picture
Wash Rice mix well
Picture
Soak Rice and Dal mix in water
3. Once the rice and dal are fully soaked, drain all the water out from the rice mix 
     and wash. After washing drain all the excess water out.
Picture
Wash and rinse soaked rice and Dal
Picture
Soaked Rice mix
 4.  In a blender add soaked rice mix and grind to a smooth paste.

5. While grinding drop about  1½ to 2 cups of water or as needed little at a time to
    lubricate the paste for grinding. 
 
6.  Grind with switch on and off so that rice mix keep mixing.

7.  While grinding in between stop the blender and open the cover and with          spatula mix  so that all the  Rice and Dal and fenugreek seeds grinds evenly into
   a smooth a paste. (Rice does not grind to a fine paste they stay coarse)
Picture
Add Rice & Dal mix in the Blender
Picture
Grind Rice and Dal mix
​5. Transfer the paste in a bowl .
    
7. Add yogurt in the batter and mix it well.
Picture
Transfer paste in a bowl
Picture
Add Yogurt and mix
9. Do not add the salt to the mixture this time because salt slow down the
    fermentation process.

10. Cover the bowl and keep this mixture in a warm place for 6 to 8 hours or until it ferments. If you live in cold climate then add ½  teaspoon of yeast in the batter and mix and leave it covered to ferment.
Picture
Cover the bowl
Picture
Bowl is covered
​11. Once batter is ready you will see small bubbles. 
Picture
Fermented Dosa batter
Picture
Dosa batter
 Directions for making the Dosa:

1. In a bowl take as much batter you are going to use. 

2. G
radually add enough water to make batter thin to make it of a pouring
   consistency (Keep rest of the batter in the fridge)           

3. Add salt to taste and mix.
Picture
Add water
Picture
Add salt
Picture
Dosa batter
4. The consistency of the batter should be such that it thinly coats a spoon
​     dipped in it.
Picture
Dosa batter consistency
5.  Heat the flat cast iron griddle (tawah) on  medium high heat.

6. Once the griddle become hot test it by sprinkling drops of water on the surface 
    when they sizzle and dance it means the griddle is ready. Turn the heat down
     to medium.

7. Greased the griddle with little oil and with spatula spread the oil evenly and  
    let it cook for 1 to 2 minutes to season the surface, then wipe cleans with a
     moist towel.

8.  Griddle should not be too hot otherwise it will not allow you to spread the     
     batter well then sprinkle some water on the hot griddle to cool it a little.   
Picture
Heat a cast Iron griddle
Picture
Grease the griddle
9. Fill the ladle or a little bowl up with the dosa batter enough to make 7” to 8"
    dosa and gently pour onto the center of the  hot surface of the griddle.

10. Now use the back base of ladle quickly spread the batter in a circular motion
     from center to outward until you get a thin layer of batter and form an 7” to 8”
     circular crepe. If there is gaps with in the dosa than quickly fill in those gaps
     with more batter. 
If outer edge is not circled then add some batter and with the spatula spread it and blend the edges and try to make to keep Dosa in circle, but do not worry no one 
 is judging you it will taste the same.
Picture
With a ladle drop batter in the middle of the griddle
Picture
Spread batter outward
11. Dosa develops tiny holes as you spread the batter, now take some oil and
      spread over the surface of dosa.  Pour the oil through the holes and with the
      spatula spread over Dosa, also drizzle around the edges of Dosa.
Picture
Dosa devlop tiny holes
Picture
Pour oil over Dosa through holes
Picture
Drizzle oil around the edges of Dosa
Picture
Bottom of Dosa become brown
12. In about 2 minutes the upper surface of dosa will cook and no longer looks runny, and the edges start to brown then insert the spatula under the edges of the dosa to loosen and gently flip it to other side. The surface that was underneath become light brown. 
Picture
With the spatula turn Dosa to other side
Picture
Dosa become golden brown
13. After turning Dosa cook for 2 minutes or until it become  golden brown,
      then flip it back to other side.

​14. This side seems to be cooked.
Picture
Turn Dosa back again
Picture
This side of Dosa is cooked
15. Now add potato filling as  a strip and with the spatula flatten the potato
      stuffing slightly. Using the spatula fold the Dosa over potato filling to make
      a cylindrical shape. Serve Dosa immediately with Sambhar and coconut
     Chutney as they stay crisp and fresh when eaten.It takes about 4 to 5 minutes
     to make the dosa. 
Picture
Add potato stuffing on one side of Dosa
Picture
Fold the Dosa
Picture
Dosa is ready
16.  If not filling the dosa with potato then once both sides are golden brown or
       the desired color and crispiness take it off the griddle and serve it hot with the
       potato filling, coconut chutney and sambhar.

17. Before you start making next dosa, griddle should be clean, with the spatula 
       scratch it if there is any batter sticking from the previous dosa.

18. Take a paper towel and wet it, squeeze all the water out then with the wet towel rub all over the surface of the griddle to clean that will cool the griddle slightly.This ensures that next dosa will spread evenly and will not break because the griddle is too hot.

19. Now proceed to make another dosa and repeat the procedure to make next 
      dosa.

20. Serve the Dosa hot with sambhar and  coconut chutney.
 Tips:

1.  If the batter is not fermented then dissolve 1 teaspoon of yeast in 2 tablespoons of water and add to the batter and mix it well. Cover the bowl and leave it until batter is fermented.

2. Dosa batter should not be too fermented otherwise it is hard to make Dosa.
     But if it is too fermented then add some rice flour and mix then make dosa


3. If you like crisp Dosa then add more rice, if you like soft dosa then add
     more Dal.

4. Do not add oil and the batter when griddle is not hot.

5. Make sure griddle is not overheated. If the griddle is too hot you will not be able to spread the batter, sprinkle water to cool it. While spreading the batter on the griddle  the heat should be low after spreading the batter heat can be raised to medium high.

6. The correct amount to grease the griddle is such that it is barely visible on the
     griddle.

7. Once the griddle is seasoned you do not need much oil to make dosa.

8. First few dosa may not come right, they may break when turning them around, but do not get discourage. To season the griddle try to spray non stick cooking oil then wipe it with paper towel then spread the dosa batter, that will help to make dosa. 

9. Mix batter each time before spreading on the griddle.

10.   If you refrigerate the batter then bring the refrigerated batter to a room temperature before preparing the Dosa. Else the refrigerated batter turns Dosa white, dry and brittle.

Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you      

Geeta Seth

Other recipes:

Potato stuffing for dosa                                        Idli

Sambhar                                                            Urad dal & rice dokhla
  
Coconut chutney                                           Moong dal dokhla

Mong dal cheela (Moong dal pancake)     Besan dokhla (Gram flour dokhla)     

                              
    Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.. Thank you.. Geeta Seth
Submit
Copyright © 2011 www.northindiancooking.com, All Rights Reserved
Powered by Create your own unique website with customizable templates.