Tuesday, December 30, 2008

Dosai and Uthappam by Vah Chef

Dosai or Dosa is a South Indian crepe, made with batter of Rice and Urad Dal (White Lentils). To make Dosai, Rice and Urad Dal are first soaked overnight and ground to fine paste. This batter then kept to ferment for 8 to 10 hours.
Making thin, crisp and golden dosai is an art. It involves picking up the right amount of batter, moving the batter to the griddle (Tava) following a precise motion, pouring it on the hot Tava and working the circular motion to get it to the right thinness. You will only have a few seconds for this as the moment the batter touches the tava, it turns into a crisp dosa.
Dosai can be served as Breakfast or dinner with Coconut Chutney and Sambar (Spicy vegetable Stew).


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