Comments on: Masala Dosa http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/ Cooking with Consciousness ~ Indi(r)a's Recipe and Photo Weblog Thu, 17 May 2012 03:35:11 +0000 http://wordpress.org/?v=2.0.4 by: Padme http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1859461 Tue, 31 Jan 2012 18:08:42 +0000 http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1859461 Get a 'like'button! Get a ‘like’button!

]]> by: swapna http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1793394 Tue, 05 Jul 2011 18:38:45 +0000 http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1793394 Dear Indira, need a bit of information from you really....i just came to US from UK and the prestige mixer i brought is not working because of voltage issues....need to buy a new one....can you suggest a grinder or a mixer which can make batters smooth. many thanks swapna Dear Indira,
need a bit of information from you really….i just came to US from UK and the prestige mixer i brought is not working because of voltage issues….need to buy a new one….can you suggest a grinder or a mixer which can make batters smooth.
many thanks

swapna

]]> by: Nallathambipillai http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1783932 Sat, 04 Jun 2011 17:22:07 +0000 http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1783932 Hello Indra We do elgiultra Grinder sales, service,warranty and parts in UK. thank you Nallathambipillai Hello Indra
We do elgiultra Grinder sales, service,warranty
and parts in UK.

thank you
Nallathambipillai

]]> by: Michele Humes - Two Literary Passages That Make Me Want Indian Food Immediately http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1783053 Thu, 02 Jun 2011 19:26:53 +0000 http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1783053 [...] “What would you have to eat if you could have anything you wanted?” “Excellent question. I would have a magnificent buffet. I would start with rice and sambar. There would be black gram dhal rice and curd rice and—” “I would have—” “I’m not finished. And with my rice I would have spicy tamarind sambar and small onion sambar and—” “Anything else?” “I’m getting there. I’d also have mixed vegetable sagu and vegetable korma and potato masala and cabbage vadai and masala dosai and spicy lentil rasam and—” “I see.” “Wait. And stuffed eggplant poriyal and coconut yam kootu and rice idli and curd vadai and vegetable bajji and—” “It sounds very—” “Have I mentioned the chutneys yet? Coconut chutney and mint chutney and green chilli pickle and gooseberry pickle, all served with the usual nans, popadoms, parathas and puris, of course.” “Sounds—” “The salads! Mango curd salad and okra curd salad and plain fresh cucumber salad. And for dessert, almond payasam and milk payasam and jaggery pancake and peanut toffee and coconut burfi and vanilla ice cream with hot, thick chocolate sauce.” “Is that it?” “I’d finish this snack with a ten-litre glass of fresh, clean, cool, chilled water and a coffee.” “It sounds very good.” “It does.” “Tell me, what is coconut yam kootu?” “Nothing short of heaven, that’s what. To make it you need yams, grated coconut, green plantains, chilli powder, ground black pepper, ground turmeric, cumin seeds, brown mustard seeds and some coconut oil. You saute the coconut until it’s golden brown [...] Have you ever had oothappam?” “No, I haven’t. But tell me about it. What is oothappam?” “It is so good.” “Sounds delicious. Tell me more.” “Oothappam is often made with leftover batter, but rarely has a culinary afterthought been so memorable.” [...] […] “What would you have to eat if you could have anything you wanted?” “Excellent question. I would have a magnificent buffet. I would start with rice and sambar. There would be black gram dhal rice and curd rice and—” “I would have—” “I’m not finished. And with my rice I would have spicy tamarind sambar and small onion sambar and—” “Anything else?” “I’m getting there. I’d also have mixed vegetable sagu and vegetable korma and potato masala and cabbage vadai and masala dosai and spicy lentil rasam and—” “I see.” “Wait. And stuffed eggplant poriyal and coconut yam kootu and rice idli and curd vadai and vegetable bajji and—” “It sounds very—” “Have I mentioned the chutneys yet? Coconut chutney and mint chutney and green chilli pickle and gooseberry pickle, all served with the usual nans, popadoms, parathas and puris, of course.” “Sounds—” “The salads! Mango curd salad and okra curd salad and plain fresh cucumber salad. And for dessert, almond payasam and milk payasam and jaggery pancake and peanut toffee and coconut burfi and vanilla ice cream with hot, thick chocolate sauce.” “Is that it?” “I’d finish this snack with a ten-litre glass of fresh, clean, cool, chilled water and a coffee.” “It sounds very good.” “It does.” “Tell me, what is coconut yam kootu?” “Nothing short of heaven, that’s what. To make it you need yams, grated coconut, green plantains, chilli powder, ground black pepper, ground turmeric, cumin seeds, brown mustard seeds and some coconut oil. You saute the coconut until it’s golden brown […] Have you ever had oothappam?” “No, I haven’t. But tell me about it. What is oothappam?” “It is so good.” “Sounds delicious. Tell me more.” “Oothappam is often made with leftover batter, but rarely has a culinary afterthought been so memorable.” […]

]]> by: CM http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1780076 Fri, 20 May 2011 16:41:35 +0000 http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1780076 also do you pour off the soaking water, or actually use that soaking water when you grind up the dal and rice. i read many don't even pour off that water at all, they use it. also some say you soak the dal and rice separately, not together. also some say to put poha in the batter. the key is to scientifically test a dosai batter after it is made to see if all the vitamins were actually created through the fermentation process. otherwise we won't know how nutritious the dosai really is. also do you pour off the soaking water, or actually use that soaking water when you grind up the dal and rice. i read many don’t even pour off that water at all, they use it.

also some say you soak the dal and rice separately, not together.

also some say to put poha in the batter.

the key is to scientifically test a dosai batter after it is made to see if all the vitamins were actually created through the fermentation process. otherwise we won’t know how nutritious the dosai really is.

]]> by: CM http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1780070 Fri, 20 May 2011 16:10:00 +0000 http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1780070 after soaking the dal and rice, then pouring off the water, do you rinse off the dal and rice under running tap water? or just pour the water off, then grind it up. it's a subtle question, because you do this with soaking beans. after soaking beans in water that came to a boil, the next day you pour off the water, but they say you have to rinse it off in running water. after soaking the dal and rice, then pouring off the water, do you rinse off the dal and rice under running tap water? or just pour the water off, then grind it up.

it’s a subtle question, because you do this with soaking beans. after soaking beans in water that came to a boil, the next day you pour off the water, but they say you have to rinse it off in running water.

]]> by: Samatha http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1740182 Fri, 03 Dec 2010 17:47:35 +0000 http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1740182 Hi Indira, I visit very often to your site to check the recipies. Very good postings. As for the ingredients for dosa I also add Fenugreek seeds and Poha(for colour).They come out crispy with nice good colour. Hi Indira,
I visit very often to your site to check the recipies. Very good postings.
As for the ingredients for dosa I also add Fenugreek seeds and Poha(for colour).They come out crispy with nice good colour.

]]> by: Fatima http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1725610 Fri, 15 Oct 2010 16:55:10 +0000 http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1725610 Hi Indira, I've looked at a lot of recipes for dosa's before reaching yours. Most of them seem to have a larger proportion of rice to dal, ie 3:1 but yours seems to have more dal. Would this make any difference to the cooked dosa? So far I have used the 3 parts rice to one part dal with success. Being somewhat inexperienced, I dont really want to ruin my family's favorite weekend breakfast!!! Hi Indira,
I’ve looked at a lot of recipes for dosa’s before reaching yours. Most of them seem to have a larger proportion of rice to dal, ie 3:1 but yours seems to have more dal. Would this make any difference to the cooked dosa? So far I have used the 3 parts rice to one part dal with success. Being somewhat inexperienced, I dont really want to ruin my family’s favorite weekend breakfast!!!

]]> by: Kumar http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1636077 Mon, 29 Mar 2010 17:02:46 +0000 http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1636077 Oops, meant to say "eighth of a teaspoon." Sorry for typo that would lead to roof coming off house!!! Oops, meant to say “eighth of a teaspoon.” Sorry for typo that would lead to roof coming off house!!!

]]> by: Kumar http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1636071 Mon, 29 Mar 2010 17:01:31 +0000 http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/#comment-1636071 I love all the blogs from Indira, you are wonderful. After learning about "delayed / retarded fermantation" in yeast breads, I have begun to apply a tiny amount of commercial bread yeast (eight of tsp or less) to my dosa and idli batters and have seen a wonderful rise every time. Maybe not authentic, but we are in New York, not Madras, so climate, atmosphere, etc, not the same. I advise all to make experiment. I love all the blogs from Indira, you are wonderful. After learning about “delayed / retarded fermantation” in yeast breads, I have begun to apply a tiny amount of commercial bread yeast (eight of tsp or less) to my dosa and idli batters and have seen a wonderful rise every time. Maybe not authentic, but we are in New York, not Madras, so climate, atmosphere, etc, not the same. I advise all to make experiment.

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