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Thavala Dosai

Thavala Dosai
Thavala Dosai
Happy New year to all of you!! I am very happy to start this year with video recipes. The first recipe of the year is a heirloom recipe “Thavala dosai".This recipe is a dosa cooked with a powder made out of Raw Rice, Boiled rice, Bengal Gram Dhal/Kadalai Paruppu, Toor Dhal, Urad dhal, Methi, Pepper,Jeera. The powder is marinated in yogurt and fresh coconut with temper of More mulagai and other spices to get this yummy and drooling dosa.

The last whole month I posted only 2 recipes as I was busy on vacation and shooting some guests posts. I also started to do some video shoots so that its more easier to understand. These being my first video excuse me on the technical aspects though I have tried my level best to shoot how to make this dosa.
 This version uses an iron pan and if you are a beginner you may try with a non-stick kadai.
Subscribe to my youtube channel at https://www.youtube.com/channel/UCODuiYP9xOaZESiT735h6kg
Thavala Dosai

Thavala Dosai
Preparation Time : 20 mins|Cook time for each dosa – 6 minutes
Marinate: 2 hours | Yields : 9 dosa’s
Gas : Medium to low
Recipe By: Brema Ramachandran



Ingredients
For the Thavala Dosa powder
Raw Rice : 1 cup
Boiled rice : 1 cup
Bengal Gram Dhal/Kadalai Paruppu – 1/3 cup
Toor Dhal – 1/3 cup
Urad dhal – 1/3 cup
Methi  - 3 tsp
Pepper – 1.5 tsp
Jeera – 1.5 tsp

For the actual dosa
Thavala Dosa Powder – 2.5 cups
Gingelly oil – 3tsp
Musturd – 1 tsp
Bengal gram – 1.5 tsp
Urad dhal – 1.5 tsp
Hing powder
Mor Milagai – 4
Curry leaves
Sour Curd – 1 cup
Water – as needed
Salt to taste.

Measurements
1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 250 ml
Thavala Dosai

Video on how to make the Thavala Dosa in a iron kadai

Subscribe to my youtube channel at https://www.youtube.com/channel/UCODuiYP9xOaZESiT735h6kg



Preparation
For the Thavala Dosa Powder

1.       Grind the items mentioned under “For the thavala dosa powder” in a mixie as a coarse powder.
For the Thavala dosa
2.       Mix the thavala dosa powder with sour curd , water and salt to a dosa batter consistency.
3.       Take a pan and temper with gingelly oil in the following order hing, mustard, urad dhal, Bengal gram dhal, mor milagai and curry leaves.

4.       Once they are fried , transfer them to the dosa batter and add fresh coconut.
5.       Let this marinate for a minimum of 2 hours.

6.       After 2 hours, check the consistency of the batter and add water if necessary so that it would pour easily.
7.        Take an iron kadai and make it hot.

8.       Add oil and pour the batter and make it like a dosa (or appam) shape. Refer to video above.
9.       Cover it for 3 minutes with a lid. You make keep checking in between if it is cooked.
10.   Flip around and cook for another 3 minutes

Serve hot with a chutney.


Notes:
Marinate for a minimum of 2 hours to 4 hours. The batter consistency would become thick and it must be adjusted to a dosa consistency by adding water.
Add extra mor molagai if you need more spice.
Dosa time differs based on the type of pan used. It is considered to be cooked when it is easy to flip.