Sona masoori rice for dosa

Place the molds in the steamer vessel cover with the lid and cook for 8-9 minutes. Recipe for Idli Dosa Batter.

Preheat oven to 200 degree F.

Sona masoori rice for dosa. Tcb I have successfully used sona masoori rice for dosa batter. Preheat oven to 200 degree F. Then turn off the oven.

Then put your batter-pot in the oven on a trayCheck after 5-6 hours. If temp are really low outside and you think it is still not fermenting again turn on oven for a couple of minutes and turn off. The cheapest raw rice is dosa rice.

You can also use the last grade of sona masuri raw rice or ponni raw rice. It is whitish bigger and not fit for cooking for lunch or dinner as it gets mushy. This rice doesnt give spongy idlies.

It is fit only for dosa. The dosa rice varieties. Recipe for Idli Dosa Batter.

Rice 4 12 cups I used sona masoori Urad dal 1 cup. Methi seeds 1 tsp. Poha 14 cup.

Salt as required. Soak rice and urad dal along with methi seeds for 6 to 8 hours. Wash and grind urad dal along with methi seeds till smooth.

It should double up the original quantity. Rice 4 cups i used sona masoori Urad Dal 1 cup. Poha Beaten Rice 1 cup thick or thin variety Methi Seeds 1 tsp.

Wash and soak rice first then after 2-3 hours wash urad dal and poha then soak it separately for 2 hours. So totally rice should be soaked for 4-5 hours and urad dal not more than 2 or 25 hours. 1- To a large bowl add sona masoori rice idli rice urad dal gota chana dal toor dal and methi seeds.

2- Rinse everything and soak in around 5 cups water for 5 to 6 hours. 3- Soak poha in 12 cup water 20 to 30 minutes before grinding the batter. 4- Drain water from the rice dals poha and transfer everything to a high speed blender.

Recipe 2 Idli dosa batter 2-in-1 ½ cup whole urad dal skinned whole black gram ¾ to 1 cup water to blend dal 1½ cup rice regular raw rice or basmati rice refer notes ½ cup water to blend rice may need 2 tbsps more ½ teaspoon methi seeds fenugreek seeds makes dosas. Soak the rice urad dal and methi seeds in a large bowl in enough water for 4-5 hours. In a wet grinder grind the rice urad dal methi seeds and cooked rice or poha with enough water.

Grind till you get a fluffy and smooth consistency of the batter. Take the dosa batter in a large bowl and mix salt. Ingredients 3 cups rice use 15 cups idli rice 15 cups sona masoori rice if you dont have idli rice use just sona masoori 1 cup whole urad dal 1 tsp fenugreek seeds methi seeds.

Dosa Rice 2 and 14 Cups White Lentils or Urad Dal 12 Cup Methi or Fenugreek Seeds 12 tsp Thin Poha or Thin Beaten Rice 12 Cup Salt Oil 2 Tbsp Used when preparing Dosa Preparation Time. Ingredients 1 cup - 250ml Raw rice 1 cup Use good quality sona masooriPonni rice Urad dal - 12 cup Methi seeds - 14 tsp Poha Thick Aval - 15 tbsp optional Salt - as needed Water - as required I used 125 cups Gingely oil - to grease idli plate. Instructions Clean rice nicely in wtaer and soak it for minimum 4-5 hours.

Drain the water and grind it with 1 cup of water and coconut to make smooth batter. Cook until translucent. Add salt turmeric minced green chilli and a small dab of ginger garlic paste.

Add 3 medium boiled potatoes cut in small dice. Stir around cover and cook for 5-10 minutes. Garnish with lots of cilantro.

Fill the steamer vessel with 2 cups of water and bring to a boil. Lightly grease the idli molds with a few drops of oil. Pour the batter to fill the molds.

Slightly under-fill the molds so that the idlis have room to rise. Place the molds in the steamer vessel cover with the lid and cook for 8-9 minutes. Sona Masoori rice or medium thin grained rice is best for preparing Neer Dosa.

Shallow bottomed pan would be best for preparing Neer Dosa as you need to swirl the batter in the pan to make thin dosa. Use water as required to get the correct milk like consistency. Hope you like this simple Mangalorean recipe for Neer dosa.

Sona Masoori Rice If you want to cook lip-smacking delicacies like puliyogare curd rice sambar rice and more then you must use Sona Masoori rice to keep the essence of those dishes intact. This rice is also considered to be a great alternative to Basmati rice. Grind rice to a smooth paste.

Then add the ground urad dal to the ground rice and grind for another 5 minutes so that it gets mixed well. Remove the batter from the grinder add salt and mix well with your hands. Fill only up to half in a container leaving room for it to raise while fermenting.

I have used sona masoori rice. You may use parboiled rice too. This recipe doesnt require long fermentation like regular dosa.

However allow the batter to rest for about 1 to 2 hours as this helps in giving the adai a better taste and texture. Both Ponni and Sona Masuri were developed in the 80s by Agricultural Universities. Ponni in tamil nadu and sona masuri in Andhra.

They are valued for their white color fragrant smell long shelf life etc. If you are seeking nutrition it is best to go to traditional rice.