1 August, 2021

Idly rava dosa/dosay | Bath masale dosay | …using the same batter

ಇಡ್ಲಿ ರವೆ/ಇಡ್ಲಿ ಅಕ್ಕಿ ತರಿ ದೋಸೆ/ಬಾತ್ ಮಸಾಲೆ ದೋಸೆ

Ha ha … I mean dosa/dosay which is prepared using Idly rava/Idly rave/idly tari instead of rice ….

We regularly prepare dosa/dosay using different types of rice by adding only split black gram to it or using combinations of lentils etc …. Isn’t it ? But today two things happened without any prior plan …!! at our place.

First one is – today I just tried making dosa/dosay by putting idly rava, which we otherwise always use to make idly. And to my wonder it turned out be a crispy dosa/dosay with dark red colour, which we always desire to get whenever we make dosay !!

I must say it was very inviting…. The colour, the texture, the taste, everything 😋😍So today immediately I wanted to share the recipe with you all…..

However today I have planned to make this dosay for breakfast and for lunch I had prepared (at our place both breakfast and meals for lunch will be ready by 9 am as everyone likes to have meals at home and carry whatever is made for breakfast to office) saaru/rasam , raw mango rice and mosaru Kodubale (yet to share the recipe of this – asap I shall)

And the second one is – looking at the texture and colour of the dosay, I felt like converting this plain dosay into our Karnataka’s special, one more kind of dosay called bath masale dosay … however I had raw mango rice already, So why waste time… went ahead and chopped one onion, sauteed it in a tsp of oil and added it to the raw mango rice. However You can make lemon rice as well to stuff in this dosay.

Next spread the dosay on the heated tawa, smeared little oil, sprinkled some home made chutney Pudi (we can replace it with red chutney) , on that placed the bath/rice and folded it, removed from the tawa and served with coconut chutney … It was super delectable I must say. Come… now lets look at the recipe.

Ingredients : measuring cup used – 250 ml

Idly rava/idly rave – 1 cup
Split black gram/urad dal – 1/4 cup
Split bengal gram/chana dal – 2 tbsp
Rice flakes/Poha – 2 tbsp
Fenugreek seeds/methi – 1 tsp
Salt – to taste

PROCEDURE :

Rinse well all the ingredients, add enough water and soak everything together, except salt, in a vessel for at least six hours

After six hours, drain all the water and grind into a smooth batter by adding salt & fresh water as required. However always put little water at a time while grinding the batter
Transfer to a vessel/bowl, cover and let it ferment for over night or 8 to 9 hours, depending on the weather at your place

Heat tawa and spread a ladle and half full of fermented batter evenly, sprinkle some oil and let it cook. Once you find the base of the dosa is turning red, sprinkle the chutney Powder evenly on the dosay, Place the prepared bath on one side and fold the dosay from the other side