Ingredients
Puzhungal Arisi - புழுங்கல் அரிசி - 3 cups
Pachai Arisi -பச்சரிசி - 1/2 cup
Ulunthu -உளுந்து - 3/4 cup
Vendhayam -வெந்தயம் - 2 spoons
Salt -உப்பு - to taste
Oil - எண்ணெய்- as required
Preparation
Soak puzhungal arisi, pachai arisi and ulunthu with Venthayam for about 5 hours,.
Grind it well till it forms a nice paste adding water.
Let in raise overnight.
Heat dosa pan, and make a dosa a little thinck, add a spoon of oil around.
Close with a lid.
R after after about 1/2 minute, when the top looks cooked, and make sure the dosa is in medium heat.
Note : Do not turn the dosa. It should be in low heat because the top layer also should get cooked.
Tasty kal dosa is ready, to be best served with Vadagari.
Tips
Make in a thick bottom iron or indlayam pan. heat spreads well. If only non stick is available it is still fine.
Puzhungal Arisi - புழுங்கல் அரிசி - 3 cups
Pachai Arisi -பச்சரிசி - 1/2 cup
Ulunthu -உளுந்து - 3/4 cup
Vendhayam -வெந்தயம் - 2 spoons
Salt -உப்பு - to taste
Oil - எண்ணெய்- as required
Preparation
Soak puzhungal arisi, pachai arisi and ulunthu with Venthayam for about 5 hours,.
Grind it well till it forms a nice paste adding water.
Let in raise overnight.
Heat dosa pan, and make a dosa a little thinck, add a spoon of oil around.
Close with a lid.
R after after about 1/2 minute, when the top looks cooked, and make sure the dosa is in medium heat.
Note : Do not turn the dosa. It should be in low heat because the top layer also should get cooked.
Tasty kal dosa is ready, to be best served with Vadagari.
Tips
Make in a thick bottom iron or indlayam pan. heat spreads well. If only non stick is available it is still fine.
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