Topic started by SANJEETA (@ cache-loh-ab02.proxy.aol.com) on Wed Aug 4 09:15:31 EDT 2004.
All times in EST +10:30 for IST.

I have eaten dosas at different hotels. At some of the hotels, the dosas are very uniformly golden in color whereas in other restaurants, the dosas show the circular pattern and some dosas are whitish at the edges.

The dosas which are perfectly golden in colour all the way around, seem the most attractive.

I was wondering if anyone knows how to make a dosa which is uniformly golden throughout.

Someone said that the hotels add a bit of channa dal to give a golden yellow tinge, but I am not sure, if this is the only thing.

If anyone can help, please let me know

Responses:

• From: kav (@ pcp08654096pcs.lndsd201.pa.comcast.net) on: Wed Aug 4 12:14:53 EDT 2004
  
  if you add methi seeds to the rice before soaking/grinding, the dosas will be more brown
  
  
• From: Rema Sriram (@ cs78176210.pp.htv.fi) on: Tue Aug 10 06:32:15 EDT 2004
  
  Add sugar an hour before making dosas, this might help.
  
  
• From: Andal Balu (@ user-11fajsc.dsl.mindspring.com) on: Mon Aug 16 17:58:40 EDT 2004
  
  If you want the dosa to be uniformly golden color, make sure that the urad and rice ratio is correct for the appliance you are using. For eg. if you are using Ultra wetgrinder, use 5 cup idli rice to one cup urad dhal. If you are using Innomix tribute mixie or any other Indian blender use three cups of rice to one cup urad dhal. If you are using Osterizer or any other local brand, use 2 cups of rice to one cup of urad.
  The dosa pan also plays a major role. If you have iron tawa, it comes perfect everytime. If the dosa plate is too thin, then you see the circles that correspond to the heating element in the stove.
  
  
• From: Hemant Trivedi (@ 203-195-212-199.now-india.net.in) on: Tue Aug 17 00:30:17 EDT 2004
  
  
  Hello Friends
  
  Making uniformly brown dosas is a trick that comes with experience.
  What you need is a microscopically even surface of Iron tawa. You can achieve this by only two ways.
  Constant and even heat spread out on tawa and second trick is rubbing carbon of nascent variety.
  Nascent carbon can be madfe and spread only simultaneously by rubbing half onion on hot twa. You must remember to avoid burning away of carbon in gaseous form by immediately spreading the batter.
  Once you get one dosai of brown colour, immediately sprinkle a little water on dosai tawa and when it evopaates, add a drop of oil on twa and use split onion again to acheve smooth carbonized surface.
  
  
• From: Hemant Trivedi (@ 203-195-212-199.now-india.net.in) on: Tue Aug 17 00:30:59 EDT 2004
  
  Part 2
  
  You will get beautiful brown dosais with a shine.
  Add a little kadalai parappu while you soak dosai batter. This gives a smoother batter.
  Also adding beaten rice (A little will give you crispy dosais.) But thie beaten rice or POHA has to be added to the batter just a little before you make a dosai.
  Please post the feedback. It will help others.
  
  
• From: Rema Sriram (@ cs78176210.pp.htv.fi) on: Tue Aug 17 03:34:14 EDT 2004
  
  Soak raw rice 2cups, Urad dal 1 cup, and a handful of yellow moong dal and methi seeds overnight and before grinding soak Poha for 30 mins and grind together and allow to ferment.
  
  An hr before making dosa add sugar and salt and make dosas in a non stick tawa and get excellent brown and crsipy dosas. The dosa actually leaves the tawa and makes it easy to turn.
  
  
  
• From: Andal Balu (@ user-11fajsc.dsl.mindspring.com) on: Tue Aug 17 15:31:33 EDT 2004
  
  I forgot to add one more thing. If you keep the dosa dough in the refrigerator and then pour dosa using the cold batter, the dosas will not brown and will have whitish edges. If you refrigerate the dough, take the dough out couple of hours before you start making the dosa so it will come to the room temperature. Or add hot water to the dough so the dough warms up to the room temperature.
  
  
• From: Pale-dosai (@ 66-214-143-172.gln-eres.charterpipeline.net) on: Tue Aug 17 21:05:05 EDT 2004
  
  Those are great suggns from Andal Balu & Hemant Trivedi - thanks very much.
  
  This leads me to believe that it is well worth buying a cast iron tava rather than Nirlep & other Tefal tavas which distribute heat unevenly.
  
  
• From: thandapani (@ cache-mtc-ae09.proxy.aol.com) on: Tue Aug 17 21:54:29 EDT 2004
  
  Grrr ,just shut up!have a heart for young unmarried men living in here.we'r just thinking abt dosai and munching on tortillas.
  
  
• From: Andal Balu (@ adsl-214-51-177.asm.bellsouth.net) on: Mon Aug 23 20:39:54 EDT 2004
  
  Thandapani,
  If you buy Indian mixie or grinder, you also can make yummy idlies and dosas. We sell not just appliances but the solution for the authentic cooking. We have cookbooks to give you recipes that you can cook in 30 min. or less. Check out our website www.innoconcepts.com for more details. Also if you start making good idlies and dosas, you may attract girls and you do not have to be a bachelor for long! some of our ex-bachelor customers can vouch for it.
  
  
• From: Thandapani (@ cache-dtc-ae09.proxy.aol.com) on: Wed Aug 25 21:40:59 EDT 2004
  
  Thanks, I'll look at your website. I dont like cooking but am willing to give it a try and learn it.Thanks again!.
  
  
• From: roshi (@ usr403-udd.blueyonder.co.uk) on: Sun Aug 29 13:19:03 EDT 2004
  
  Hi friend i would like to know how to make do idlies and dosas. can any1 plz let em know how to make them.
  thankx
  
  
• From: Andal Balu (@ adsl-214-51-177.asm.bellsouth.net) on: Mon Aug 30 23:39:40 EDT 2004
  
  Visit http://innoconcepts.com/recipes.htm for recipes on different kinds of idlies that you can make with different varieties of rice you get. I would have posted all the recipes here but forum does not allow the lengthy messages.
  
  
• From: roshi (@ usr307-udd.blueyonder.co.uk) on: Tue Aug 31 13:36:56 EDT 2004
  
  thankx ANDAL BALU for leting me know how to make idlies but can u tell me how to make dosas and tell me which kind of idlies r testy and good coz i have live inuk and have tryed to make 1 of those idlies from GIDS u must have heared on Tv but its was horrible.
  
  thankx
  bye
  
  
• From: Andal Balu (@ adsl-214-51-177.asm.bellsouth.net) on: Tue Aug 31 22:53:35 EDT 2004
  
  If you can get idli rice, you can make the best idlies. If you are in a place where the idli roce is not available, then use puzhungalarisi (Indian par boiled rice).
  I use the same dough for the idli and dosa. I grind the rice very fine for my idlies. So the next day, all I have to do is to add water and make dosas.
  Once you try the grinder idli, you will never eat idlies made from ready mixes. There is a lot of difference in the taste and texture.
  
  
• From: roshi (@ 212.219.252.201) on: Wed Sep 1 08:14:36 EDT 2004
  
  thankx a lot ANDAL for giving me information . and i try to make them and let u know there were.
  thankx
  bye
  
  
• From: roshi (@ 212.219.252.201) on: Wed Sep 1 08:31:34 EDT 2004
  
  ANDAL i couldnt understand some of those ingredients and if u do tell a new recipe plzzzzzzz tell in english s will coz some of those thing llike RAVA, SOME DAALS and more dont know wht they r. u must think im a stupid gal or wht but coz i havent been to india FOR SOOOOOOOOOOO long but but i do speak good hindi just few words can understand yaa :)
  thanks
  bye
  
  
• From: Andal Balu (@ user-11fal0t.dsl.mindspring.com) on: Thu Sep 2 18:03:55 EDT 2004
  
  Sorry. Rava is the coarsely powdered grains (idli rava is the coarsely powdered idli rice). Urad is the black gram skin peeled. If you ask any Indian store they should be able to help you.
  
  
• From: roshi (@ 212.219.252.201) on: Fri Sep 3 08:22:20 EDT 2004
  
  Thankx very much for making me understand wht RAVA is but un future plzzzzzz do tell in english and thank again.
  
  bye
  
  
• From: roshi (@ 212.219.252.202) on: Mon Sep 6 08:28:46 EDT 2004
  
  Hi thankx for leting me know. and it did really help me t understand.coz im learning to cook indian food now so it did help me. its just i havent been to india for long time and speak english alot of times. but i do speak hindi very good yaa. anyways thanks again.
  take care
  bye.
  
  
• From: roshi (@ 212.219.252.201) on: Tue Sep 7 08:46:38 EDT 2004
  
  ANDAL have u got any other good recipes and which r easy to make. plzzzzz help me coz now im really interested in cooking espically our own foods i just love indian food. and if u have any tips give them is will. and surly i will be a good cook yaa. i do cook simple things.
  
  anyways do let me know if u or a very good sit which explains in english do let me know.
  thankx
  bye.
  
  
• From: Andal Balu (@ adsl-158-98-114.mia.bellsouth.net) on: Sat Sep 11 10:21:28 EDT 2004
  
  Rava dosa is easy to make.
  For best crispy onion rawa dosa follow this recipe:
  1 cup rice flour
  1 cup all purpose flour
  1 cup rava (cream of wheat)
  2 green chillies chopped finely
  1/2" piece ginger chopped finely
  1 tsp black pepper
  finely chopped onions
  salt to taste
  Add enough water to make a thin batter.
  season it with the mustard seeds, urad dhal, curry leaves, hing and jeera in oil and add to the rava dosa mixture.
  If you like, you can add chopped coriander to the batter.
  Pour it on a preheated tawa and cook it closed. Once the bottom is cooked, open the lid and turn it and cook it uncovered. You will get crispy, tasty rawa dosa.
  If you add yoghurt to the batter, the dosa comes softer but it will stick to the pan. You have to use a non-stick pan and cook for a little longer.
  
  
• From: roshi (@ usr1651-udd.blueyonder.co.uk) on: Sat Sep 11 16:58:05 EDT 2004
  
  Hi ANDAL i did try this dish it was superb and it was easy to make is will. thankx and 2moro im gona make i will make some other dishes u know i watch that cookery show in Zee TV every saturday and it helps.
  
  take care
  bye
  
  
• From: diya (@ ndas079.ndsu.nodak.edu) on: Fri Oct 8 13:19:29
  
  I wanted to know whether par boiled rice can be used for making dosas...I have bought the delta star par boiled rice available in USA ..Will it work out????
  
  
• From: Andal Balu (@ user-11fa2s6.dsl.mindspring.com) on: Fri Oct 8 18:41:21 EDT 2004
  
  Some of the par boiled rice available in USA does not grind properly. it is like rubber rice. In that case, you have to powder the parboiled rice and then soak the powder in water (make sure there are no lumps) and then add to the urad dough. Most of the Indian stores now sell the idli rice and they are the best for dosas and idlis.
  
  
• From: pj (@ pool-68-163-109-29.bos.east.verizon.net) on: Sat Oct 16 22:49:48 EDT 2004
  
  to andal
  thanx for rava dosa recipie. came out beautifully
  
  

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