Preface Dosa is a popular dish from South India and it can be prepared using different constituents. In this form, we will learn how to make crisp matar atta dosa with green chillies and gusto- garlic paste. constituents constituents 4 tbsp coriander seeds( dhania) 2 green chillies, slit lengthwise tsp turmeric greasepaint( haldi) How to Make the Dosa Batter To make this dosa batter, add all constituents in a coliseum and mix well with your hand. Add water as needed while making dosa. 1 mug wheat flour( atta) Wheat flour is also known as atta. Wheat is a good source of carbohydrates, proteins and salutary fiber.
Wheat flour can be made from whole grain wheat or semolina which has been base into fine form. 1 mug unheroic moong dal flour( mung dal) Mung dal is a good source of protein and iron.
It's rich in calcium, carbohydrates and fibre. Mung dal flour can be set up in the stores or you can make it at home by grinding mung sap with water until smooth. You'll need 1 mug of unheroic moong dal flour( mung dal) for making this form. tsp rice flour( chawal ke atta) Rice flour is used to make the dosa batter thicker. It also helps in making it friable and give a nice texture to your dish.
You can use any type of rice for this form, but I prefer using chawal ke atta( rice flour). half tablespoon incinerating soda pop( nimboo ka soda pop) Baking soda pop is a leavening agent that helps the batter to rise.
It gives the dosa its characteristic terseness and also acts as ananti-foaming agent, which prevents the conformation of bubbles in your dosa. Baking soda pop can be set up in bulk in supermarkets or fluently available from online stores like Amazon or Flipkart.
swab to taste( namak) To check the swab position in your dosa, sprinkle some water on it and if it dissolves fully also you have added enoughsalt.However, also add further swab, If there's still some undissolved patches left in the water after 10 seconds.
still, also reduce this volume until it tastes good for you! You can also add some bomb juice or ginger to make it pungent too! If at all you feel that your dosa isn't tasting good with too important of namak( swab).
2 green chillies finely diced( hari mirch ka namak) 2 green chillies finely diced( hari mirch ka namak) Add the spice greasepaint to a coliseum and stir well. Heat oil painting in a kadai, add mustard seeds and let them crinkle until they start turning brownish.
Add cumin seeds and curry leaves one by one as soon as you hear the sound of frying together with the aroma of fried spices that smells really good when we cook it also add onions or shallots if you have them ready at hand; shindig until golden brown before adding gusto garlic paste along with remaining constituents including tomatoes along with swab & sugar according to taste preference! 1 tbsp gusto- garlic paste( adrak- lehsun ka paste) 1 tbsp gusto- garlic paste( adrak- lehsun ka paste) In a small coliseum, add 2 tsp oil painting and 2 tsp mustard seeds. toast them on high honey until they start foaming. also add 30- 40 curry leaves,1/2 tsp turmeric greasepaint and some swab to taste. Mix well with your hand to make a fine paste without any lumps or clumps in it.
Conclusion In this form, I've used mung dal flour which is a laddie milder than wheat flour. You may substitute it with another kind of flours like besan( gram flour), atta or khoya if you want to experiment further. If you find any part delicate also feel free to leave me a comment below and I'll try my stylish to help you out!
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