Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup chhurpi cheese, grated
- 1/4 cup urad dal, soaked overnight
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup water
- Oil for cooking
Special equipment needed:
- Non-stick pan
- Spatula
Step-by-step instructions:
1. In a blender, grind the soaked urad dal with water to make a smooth batter.
2. In a mixing bowl, combine rice flour, grated chhurpi cheese, salt, and baking soda.
3. Add the urad dal batter to the mixing bowl and mix well.
4. Gradually add water to make a smooth batter. The consistency should be similar to that of a pancake batter.
5. Heat a non-stick pan on medium heat and grease it with oil.
6. Pour a ladleful of the batter onto the pan and spread it in a circular motion to make a thin dosa.
7. Cook the dosa for 2-3 minutes until the edges start to lift and the bottom turns golden brown.
8. Flip the dosa and cook for another minute on the other side.
9. Repeat the process with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 6-8 dosas
Nutritional information:
Calories: 120 per dosa
Fat: 4g
Carbohydrates: 18g
Protein: 4g
Substitutions for ingredients:
- Chhurpi cheese can be substituted with any other hard cheese like cheddar or parmesan.
- Rice flour can be substituted with wheat flour or all-purpose flour.
Variations:
- Add chopped onions, green chilies, and coriander leaves to the batter for a spicy version.
- Add grated carrots and cabbage to the batter for a vegetable dosa.
Tips and tricks:
- Make sure the pan is hot before pouring the batter.
- Use a non-stick pan to avoid sticking.
- Add water gradually to make a smooth batter.
Storage instructions:
The dosas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the dosas in a pan on low heat until warm.
Presentation ideas:
Serve the dosas on a plate with chutney and sambar.
Garnishes:
Garnish with chopped coriander leaves and grated coconut.
Pairings:
Serve with coconut chutney and sambar.
Suggested side dishes:
Serve with a side of potato curry or mixed vegetable curry.
Troubleshooting advice:
- If the dosa sticks to the pan, add more oil to the pan.
- If the dosa batter is too thick, add more water to make a smooth batter.
Food safety advice:
Make sure to soak the urad dal overnight to avoid any digestive issues.
Food history:
Chhurpi cheese is a traditional cheese made in the Himalayan region of Nepal and Bhutan.
Flavor profiles:
The dosa has a crispy texture with a slightly tangy and cheesy flavor.
Serving suggestions:
Serve the dosas hot with chutney and sambar.
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Region: Nepali