Ingredients with Measurements:
- 2 cups of rice
- 1 cup of urad dal
- 1/2 cup of poha (flattened rice)
- 1/2 cup of cooked rice
- 1 tsp of fenugreek seeds
- Salt to taste
- Oil for cooking
Special equipment needed:
- Grinder or blender
- Non-stick pan or griddle
Step-by-step instructions:
1. Soak the rice, urad dal, and fenugreek seeds in water for at least 4 hours.
2. Soak the poha in water for 30 minutes.
3. Drain the water from the rice, urad dal, and fenugreek seeds. Grind them in a grinder or blender to a smooth batter.
4. Drain the water from the poha and add it to the batter. Add cooked rice and salt. Mix well.
5. Cover the batter and let it ferment overnight or for at least 8 hours.
6. Heat a non-stick pan or griddle over medium heat. Grease it with oil.
7. Pour a ladleful of batter on the pan and spread it in a circular motion to make a thin dosa.
8. Drizzle some oil around the edges of the dosa. Cook until the bottom turns golden brown.
9. Flip the dosa and cook the other side for a minute.
10. Repeat the process with the remaining batter.
- Time:
Preparation time: 4 hours (including soaking time)
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking the dosa
Serving size:
- 4-6 people
Nutritional information:
- Calories: 150 per dosa
- Fat: 2g
- Carbohydrates: 28g
- Protein: 4g
Substitutions for ingredients:
- You can use idli rice or parboiled rice instead of regular rice.
- You can use whole urad dal or split urad dal.
- You can skip the fenugreek seeds if you don't have them.
Variations:
- You can add finely chopped onions, green chilies, and coriander leaves to the batter for a spicy version.
- You can add grated carrots and cabbage to the batter for a vegetable dosa.
- You can add a spoonful of ghee on top of the dosa for a richer flavor.
Tips and tricks:
- Use a non-stick pan or griddle for easy cooking and flipping of the dosa.
- Make sure the batter is well-fermented for a soft and fluffy dosa.
- Adjust the amount of water while grinding the batter to get the right consistency.
- Use a ladle to pour the batter on the pan for even spreading.
Storage instructions:
- You can store the leftover batter in the refrigerator for up to 2 days.
Reheating instructions:
- Heat the dosa in a microwave or on a pan until warm.
Presentation ideas:
- Serve the dosa hot with coconut chutney and sambar.
Garnishes:
- Garnish with chopped coriander leaves and grated coconut.
Pairings:
- Serve with coconut chutney and sambar.
Suggested side dishes:
- Potato masala, tomato chutney, onion chutney, or any other chutney of your choice.
Troubleshooting advice:
- If the dosa sticks to the pan, add more oil around the edges.
- If the dosa is too thick, add some water to the batter to get a thinner consistency.
- If the dosa is too thin, add some rice flour to the batter to get a thicker consistency.
Food safety advice:
- Make sure to wash the rice and dal thoroughly before soaking.
- Use clean utensils and equipment for grinding and cooking.
Food history:
- Kadapak dosa is a popular breakfast dish in South India, especially in Tamil Nadu.
Flavor profiles:
- Kadapak dosa has a mild and slightly tangy flavor with a crispy texture.
Serving suggestions:
- Serve hot with coconut chutney and sambar.
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Region: Indian