Cotton dosa

Post kids, our cooking changes a lot and whatever we make has to be “kid friendly” and “kid approved”. So all of my blog posts will be dishes which my kids love.

Dosa love is in their genes and we as a family love dosas almost everyday for breakfast. So weekly there would be a sweet dosa called Surnali and Panpoles or neeru dose and this cotton dosa which I am sharing now.

These dosas got famous and everyone started trying them as they looked so beautiful and soft just like cotton. When I read as to who tried it first, it was Ashwini Kamath who by chance got this proportion for cotton dosa when she had very less urad dal one day. But when she made the dosas, it turned out very soft. So she shared her “eureka” recipe with everyone. Thank you Ashwini. This recipe is amazing.

RECIPE:

Ingredients:

3 Cups Dosa rice

1 Cup thick Poha/ flattened rice/rice flakes

1/4 Cup Urad dal

Salt to taste

Step by step recipe:

1. Wash well and soak rice and urad dal together for 3 to 4 hours.

2. Wash once and soak thick Poha separately for 3 to 4 hours too.

3. Drain water from the soaked rice and urad dal and grind along with Poha and salt to a smooth paste. Allow the batter to ferment overnight or for atleast 8 hours.

The well fermented batter always makes me happy!

4. Heat a dosa griddle and add a ladle full of dosa batter in the centre of the pan. Keep the flame on medium hot.

5. Cover and cook till the surface cooks. Add ghee or oil if needed.

6. Remove the dosa and serve hot with a chutney of your choice. No need to flip the dosa.

Note:

* If the weather in your place is cold, then keep the batter for fermentation for atleast 12 hours. Else the dosas won’t turn out as soft and porous.

If any doubts, do message me on my Facebook page Healthy cooking with mithaor on my Instagram handle and I would be happy to help. Happy cooking!

2 thoughts on “Cotton dosa”

    1. In the markets, two kinds of rice are available by the name dosa rice and idli rice. Idli rice is smaller in size and dosa rice is regular in size. But I use regular rice only for making both dosas and idlis. No special kind of rice.

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