Ingredients with Measurements:
- 1 cup of rice flour
- 1/2 cup of urad dal flour
- 1/2 cup of grated coconut
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of salt
- 1/4 teaspoon of baking soda
- 1/2 cup of water
- Oil for cooking
Special equipment needed:
- Non-stick pan or griddle
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, urad dal flour, grated coconut, cumin seeds, salt, and baking soda.
2. Gradually add water while stirring the mixture until it forms a smooth batter.
3. Heat a non-stick pan or griddle over medium heat.
4. Grease the pan with a little oil.
5. Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin dosa.
6. Cook the dosa for 2-3 minutes or until the edges start to turn golden brown.
7. Flip the dosa and cook for another minute.
8. Remove the dosa from the pan and repeat the process with the remaining batter.
9. Serve hot with your favorite chutney or sambar.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 dosas
Nutritional information:
Calories: 110
Fat: 3g
Carbohydrates: 18g
Protein: 3g
Sodium: 150mg
Substitutions for ingredients:
- Rice flour can be substituted with wheat flour or all-purpose flour.
- Urad dal flour can be substituted with chickpea flour or besan.
- Grated coconut can be substituted with coconut milk.
Variations:
- Add chopped onions, green chilies, and coriander leaves to the batter for a savory flavor.
- Add jaggery and cardamom powder to the batter for a sweet flavor.
Tips and tricks:
- Make sure the batter is of pouring consistency.
- Spread the batter thinly to get a crispy dosa.
- Use a non-stick pan or griddle to avoid sticking.
Storage instructions:
Store the leftover dosas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the dosas in a microwave or on a non-stick pan until warm.
Presentation ideas:
Serve the dosas on a plate with a side of chutney or sambar.
Garnishes:
Garnish the dosas with chopped coriander leaves or grated coconut.
Pairings:
Pair the dosas with coconut chutney, tomato chutney, or sambar.
Suggested side dishes:
Serve the dosas with a side of potato curry or vegetable stew.
Troubleshooting advice:
- If the dosa sticks to the pan, add a little more oil.
- If the dosa batter is too thick, add more water.
Food safety advice:
- Use fresh ingredients.
- Wash your hands before cooking.
Food history:
Cudrang dosa is a traditional South Indian dish that originated in Kerala.
Flavor profiles:
Cudrang dosa has a mild flavor with a crispy texture.
Serving suggestions:
Serve the dosas hot with your favorite chutney or sambar.
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Region: Indian