Cake Dosa Recipes

DOSAS (INDIAN-STYLE PANCAKES)

Steps:

• Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
• To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

DOSA RECIPE | HOW TO MAKE DOSA BATTER

Steps:

• Firstly add urad dal, chana dal & methi seeds to a large bowl. Rinse them very well several times and discard the water. Soak them together in enough fresh water for 4 to 5 hours.
• Next add rice to another bowl and rinse a few times. Pour fresh water and soak in ample water for 4 to 5 hours.
• Soak poha in ¼ cup water 30 mins before blending the batter.
• Drain the water from the dal & methi. Add them to a blender jar along with salt, soaked poha and ¾ cup water. You can also skip salt at this stage if you live in a hot region. Add it to the batter just before you make dosas.
• Grind to a smooth batter until smooth & bubbly or frothy. If needed add more water about 2 to 4 tbsps. It will be of thick pouring consistency and not very runny. Transfer this to a large pot.
• Drain the water completely from rice & add it to the jar. Then pour ½ cup water.
• Blend to a smooth or slightly coarse batter. It will be of thick pouring consistency and not very runny.
• Pour this to the urad dal batter and mix well both of them well with your clean hand. Warmth in the hand will help in fermentation. The consistency should not be too thick & too runny otherwise the batter will not ferment. (Check video to understand the consistency)
• Cover the pot and ferment it in a warm place until the batter rises and turns bubbly. If you live in a warm region, then you can just keep it on the counter overnight. It may take anywhere from 5 to 16 hours depending on the temperature.
• To ferment in colder regions, preheat the oven at the lowest setting (140 F or 60 C) for 10 mins. Turn off the oven and keep the dosa batter inside with the oven light ON. You can also use your instant pot to ferment with the yogurt settings. Use an external lid and not the IP lid. I ferment for only 7 to 8 hours in the oven & IP.
• Check if properly fermented: Well fermented dosa batter will rise & increase in volume. It will be frothy and bubbly. To check, drop half a spoon of this batter into a bowl filled with water. Well fermented batter will float & not sink.
• Stir the dosa batter once. Transfer a portion of this to another small bowl to make dosas. Refrigerate the rest for up to 1 to 2 weeks.
• The fermented batter usually becomes thick, so add little water good enough to thin it down. At this stage it has to be of a pouring consistency yet thick. (check video)
• If making masala dosa, you will have to make this potato masala or any chutney from here.
• Grease a dosa pan or tawa with few drops of oil. You can also rub the oil with a slice of onion. This prevents the dosas from sticking to the pan.
• Heat it until hot enough. To check you can sprinkle little water over then pan. If it is ready it will sizzle.
• Stir the batter well in the bowl. Take a ladle full of dosa batter & pour on the center of the hot griddle/ tawa.
• Immediately begin to spread it evenly starting from the center in a circular motion in clockwise direction to make a thin crepe.
• Increase the heat to slightly high and let it cook for a minute then add oil or butter towards the edges.
• The edges of the dosa will begin to leave/ come off the pan when done. Continue to toast until the dosa turns golden and crisp.
• Not all dosas need to be cooked on the other side. Only thicker ones need. If you wish to cook on the other side, flip it when the edges begin to rise from the pan. Cook on the other side of the dosa. Then flip back and toast until the base becomes crisp & golden.
• Before making the next dosa, reduce the heat to low. You can also rub with the cut onion and then pour the batter.
• Serve dosa with coconut chutney, potato masala & tiffin sambar.

DOSA

Steps:

• Wash all the ingredients, except for the oil, three or four times, then drain. Leave to soak in cold water in a bowl overnight.
• Drain the water from the ingredients, but keep it and set aside. Transfer the soaked ingredients to a food processor and grind to make a smooth paste. Make sure the batter doesn't look grainy - you can use a little of the soaking water if you need to. It should be like a thick, smooth pancake batter and should coat the back of a spoon. Empty into a large bowl and cover. Keep it in a warm place overnight to allow the batter to ferment (see tip, below). It will have doubled in quantity and look bubbly. If you're not using the batter straight away, chill for later. It will keep for up to five days.
• Very gently stir the batter. It will have thickened in consistency, so you can add a little water to give it a thick but pourable consistency.
• Heat a non-stick frying pan on a low to medium heat for 5 mins. Drizzle over a few drops of oil, then wipe the pan with kitchen paper to get rid of any excess oil.
• Sprinkle a handful of water on the hot pan to cool it, then dry with some kitchen paper. Pour one ladle of the dosa batter in the middle of the pan. Using the bottom of the ladle, quickly move it in a circular motion, allowing the batter to spread outwards from the middle towards the edge of the pan, to form a round, thin pancake.
• Drizzle a few drops of oil all over the dosa and increase the temperature to a high heat. When it turns slightly golden and the edges begin to lift, add any stuffing (like dosa masala potato stuffing) to the middle. Continue to cook until the underside looks completely golden and crisp. Use a flat spatula to loosen the edges, then roll over the potato stuffing and lift onto a plate.
• Before you make the next dosa, decrease the temperature of the pan back to a medium heat and repeat the above steps.

CAKE DOUGHNUTS

Steps:

• In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
• Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
• Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

RED LENTIL DOSAS

Steps:

• Place rice and lentils in a bowl, cover with water and let soak for 8 hours.
• Drain off water, reserve.Place rice and lentils in a food processer and blend till smooth. Blend in water.
• Scrape into a bowl, cover with plastic wrap and let ferment for 24 hours.
• Stir in the rest of the ingredients. Heat a frying pan and add a little oil.
• Spread 3 tbsp of batter in the pan into a 15 cm dosa.
• Cook for 2 minutes, until set. Drizzle a little oil over the dosa and flip. Cook for another minute.
• Keep them warm in the oven while making the others.

CAKE DOSA

Steps:

• First we need to put 1 cup of Maida in a bowl little salt for taste and water needed.Mix well without any roughness. keep it aside.
• Grate chiken /sausage into small pieces and keep it aside.
• Beat egg in plate which can be mixed well.
• Heat the non-stick pan add drop of oil when pan becomes hot drop oil and pour mixed maida into pan as we make dosa. After making Dosa keep it aside and take one dosa and mix it into egg and put again into pan for heat in simmer way. add little chiken pieces into dosa again mix other dosa into egg put it in to same pan cover the same dosa in a pan again do it as same way 3 times. and when one side of dosa is heat then put other side of dosa to heat and of swict off the flame.