Saturday, May 25, 2013

Thengaai dosai/neer dose/bajjari dose!

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Thengaai Dosai with Peerkkangai thogaiyal and Sutta Kaththrikkai thogaiyal!

This is a 'very easy to make' dosa.  We don't need much ingredients too.  When we have guests, we can prepare this dosa and keep it in a casserole and serve, unlike rava dosa, raagi dosa etc.  which would be good/tasty,  just right from the tava.  Only thing is, the side dish should be a bit strong/hot, since this dosa is not prepared from sour/fermented batter, it will be bland. Many of my relatives love this dosa.  Tastes a bit like 'aappam'.

Ingredients:

1. Raw Rice - 2 cups
2. Grated coconut - 2 tbsp.
3. Cooked raw rice/saadam - 2 tbsp.
4. Sugar - 1/4 tsp.
5. Salt - 1 tsp. or according to taste.
6. Hot, boiling water - 3 cups
7. Coconut oil - 2 tbsp.

METHOD:

Soak the rice for 4 hours at least.  You can soak at night and grind and make the dosa in the morning.  Or soak it in the morning and grind in a mixer and make the dosa in the evening or night.  It is better to grind and make dosa immediately.  You must add the coconut, cooked rice etc. and grind together.  Add salt and sugar.  Boil 3 cups of water and add to the rice batter.  The batter should be very thin.

Keep the non stick tava on the stove.  Heat should be medium.  Take the coconut oil in a cup.  Apply oil on the tava with an applicator, shown in the picture below or with the head/top of a brinjal.  You can hold the top and use it as a stem, dip it in oil and apply on the tava. Pour the watery batter, like you do for rava dosa, on the tava.  Close with a lid for half to one minute.  You will know how long to keep after one or two dosas. Lift the lid and take out the dosa.  Store them in a casserole.  Apply oil again and make the next dosa.  Dosas are ready!

You can eat the remaining dosa even after 4- 5 hours.  They will be tasty. Not much oil is used in this dosa.  Very easy to digest.


The batter should be watery.
Oil applicator in wood.  It is available in vessel shops. This way only very less oil can be used.
The dosa should be covered for half minute.  The dosa will not get roasted, but will be soft.
Non-stick tava is good for this dosa. The dosa will slide down into the casserole! The work will be over very fast!
Dosas are ready to eat!

You can have this dosa with any hot chutneys like Onion Chutney, sutta kaththrikkai thogaiyal (Burnt brinjal chutney), peerkkangai thogaiyal (Ridgegourd chutney) or anyother hot chutney.  Some like it with coconut milk (Coconut milk with jaggery).  Or More kuzhambu, vaththal kuzhambu etc.

Try this and tell me how it came out and whether you liked it.


13 comments:

Varunavi said...

I will make this today. That wood applicator is new to me...looks very good and useful too...

Sandhya said...

This dosa is very easy to make and it gets cooked fast. Gets digested easily too. Please tell me if you liked it, Saritha!

வை.கோபாலகிருஷ்ணன் said...

Superb ! Simple & Tasty Post. Congrats.

Sandhya said...

VAI GOPALAKRISHNAN: Thank you, Gopalakrishnan Sir!

Varunavi said...

Came out very well, we all liked it a lot...thanks for sharing...

Sandhya said...

VARUNAVI: Thank you, Saritha!

Usha Menon said...

Sounds very yummy. I have never tried ridge gourd chutney and the dosa. I will make them and get back to you Sandhya.

Sandhya said...

USHA MENON: Thank you, Usha!

Did you try it? Did you like it?

Rasam said...

I too make this dosa but I leave it to ferment for about 4 hours.. yeah. this tastes more like aappam with thengai paal..

Sandhya said...

RASAM: I do it immediately, always! Yes, it tastes like aappam!

mythilirajesh said...

I came upon this recipe and i remember eating something like this when i stayed with my mamma in udupi, his neighboring Ajji made it, not sure if it's the same. but i have a doubt. should i gring the batter with the 3 cups boiling water? or grind it with plain water and then add 3 cups boiling water? wont it make it too liquidy?? pl let me know when you have time.

mythilirajesh said...

I came upon this recipe and i remember eating something like this when i stayed with my mamma in udupi, his neighboring Ajji made it, not sure if it's the same. but i have a doubt. should i gring the batter with the 3 cups boiling water? or grind it with plain water and then add 3 cups boiling water? wont it make it too liquidy?? pl let me know when you have time.

Sandhya said...

MYTHILIRAJESH: Welcome to my space, Mythili!

You should grind it first and before start making dosa, you should add the boiling water. The batter should be watery. If it is thick, the dosa will be rubbery!