Tips for Tricolor Crunchy Paper Dosa
Dosa is a
versatile dish. It can be a breakfast item, can be served for lunch or dinner.
It is easy to digest. Even one dosa can keep you adequately full.
First of all
you should learn to make crunchy plane dosa. After that you can make any type
of dosa.
Crunchy dosa is very tasty to eat and looks
also superb.
A plain Dosa gives you only about 100 calories, while
a Masala Dosa may contain upto 400
calories.
How to make
Crunchy Dosa:-
Ingredients – Dhuli urad Daal – 1 cup
Best quality basmati
rice – 3 cup
Methi daana – 1 tsp
Salt - as
per taste
Oil or ghee - for
greasing the dosa
Method – 1 ) Soak the Dhuli Urad daal in sufficient water in a bowl
overnight. Add to it Methi Daana also.
2) Soak the
rice in a separate bowl in sufficient water for overnight.
3) In the morning
grind the Urad Daal with Methi Daana adding
water in mixer. Grinding should be fine. Do not add too much water during
grinding. After grinding batter should turn out to be semi solid.
After
grinding pour the batter in big bowl. I generally pour the batter in a big
steel vessel ( which is use for milk boiling)
4) Now grind
the rice . This grinding should also be
fine .
5) Mix the
grinded daal and grinded rice thoroughly.
6) Batter
should be little bit thinner than semi solid. To make it little bit thinner you
can add water in it.
7) Now keep
it in sun light for 3-4 hours for fermentation. Size of batter would be approximately
double of your initial batter. If its fermentation is less , still don’t worry . Even little fermentation will work .
8) Put the
non stick tawa on the flame . Heat it properly. After heating sprinkle some
water on tawa . If water turns in to bubble shape that means tawa is sufficiently
hot. After sprinkling the water wipe it with a cloth immediately.
9) Pour the small
amount of batter in the centre of tawa and immediately spread it on tawa in
round shape. For spreading the batter use a flat bottomed bowl and begin from
centre and go on spreading round by round till you think it is even. Cook it on
medium flame. After 2 minutes sprinkle some ghee or oil on it evenly. After
about 1-2 minutes , you will see that it is becoming brown around the
periphery and also central part of the dosa. This is the right time to roll it from one end to the other. For this take a
flat ladle for folding of dosa.
Tips – 1) Use fresh and best quality of
daal and rice .
2) Do not
forget to soak methi daana in urad daal. Because it will enhance the taste as
well as avoid formation of gas in
stomach after eating the dosa.
3) Fermentation
is a must. Even little fermentation will work
good. If no fermentation takes place because of cold weather or winter ,
then wait for more time for the fermentation to start.
In cold weather put the vessel in warm place and check the fermentation time by time.
4) Cook the
dosa only on one side to maintain its crunchiness.
5) Dosa will
take approximately 3- 4 minutes to become crunchy. So have patience while
making dosa.
6) When you
keep dosa batter for fermentation , do not add salt in this. This is because salt helps in preserving food. So add salt only after fermentation.
7)
Sprinkling of water on tawa is must so that excess heat is absorbed.
8) In
grinding the daal or rice always use water in which you had soaked the daal and
rice. This will enhance the taste and also
help in early fermentation.
9) For
fermentation use big vessel because there should be extra space for
fermentation of batter.
10) Do not
break the edges of dosa for lifting it. You will see that after 2-3 minutes
sides of dosa automatically lift up.
Ingredients
for Tri color Dosa –
Divide the
fermented batter in three parts
Add green food color in one part.
Add orange
color in second part
Do not add
any color in third part.
How to add color- use branded edible food colors .
You need
only just pinch of color for one dosa. Add the pinch of color in ½ tsp of water
after that you can mix it with dosa batter.
Food colors are very fast, so use them in very little
amount . As you can see the color of dosa in picture. I have used less than pinch of
green and orange color. Do not worry about side effects of these colors. First
of all these are permitted food colors . Secondly we use it in very less quantity.
Method – Pour 2-3 tbs of orange batter on
the one side of non stick tawa .Spread it lengthwise evenly and quickly. Now
pour the 2-3 tbs of white batter adjacent to orange batter. Spread it evenly in
the parallel of orange color dosa. Pour the green batter 2-3 tbs adjacent to
white batter. Spread it evenly parallel to white dosa. All of three should be
adjacent to each other. After 2 to 3 minutes grease it with oil or ghee. When
the sides and centre of dosa turn out brown roll it immediately in dosa shape.
Health benefits of Dosa – Infact dosas are healthier and
tastier than pizza or burger. Though most of us know that fast foods are unhealthy.
We tend to find it difficult to quit them due to their taste. But try a dosa
and you will understand that it is also
very tasty, yummy and nutritious too.
1)
Dosa is Easy to digest ( Due to
fermentation).
2)
It’s rich in protein. And proteins
help to make your muscles and bones so strong.
3)
It is very low in calories count , so
it’s a healthy choice to overcome obesity. But do not forget to use only little
oil for preparing Dosa.
4)
It is rich in iron and calcium.
5)
As the sugar level in dosa is very
low so diabetic persons can also eat it .For them a regular plain Dosa is preferable.
Dr Suman Setia BAMS DNHE PGDHHM
1) Diet in dengue fever 2) diet in Malaria
3) Govt advisory to avoid Dengue 4) Home remedies for Viral fever
5) Perfect Haldi Milk 6) Home remedies for cold & cough
7) Tips for a safe and healthy pregnancy 8) Quick Nimbu Pani in 10 seconds