MANGALORE GHEE DOSA: GUEST POST BY SUPHALA SHENOY
If you are from Mangalore, wherever you are in the world you can never forget the taste and flavour of
a home town specialty, the Mangalore style Ghee Dosa. This guest post, in which I invite friends to
contribute recipes of their choice about twice a month to have a wider variety of dishes, is from ,
Suphala Shenoy. She is an accomplished cook who makes many yummy dishes.
Needless to say, it's up to you to choose the amount of ghee you would use to make the dosa.
Ingredients:
If you are from Mangalore, wherever you are in the world you can never forget the taste and flavour of
a home town specialty, the Mangalore style Ghee Dosa. This guest post, in which I invite friends to
contribute recipes of their choice about twice a month to have a wider variety of dishes, is from ,
Suphala Shenoy. She is an accomplished cook who makes many yummy dishes.
Needless to say, it's up to you to choose the amount of ghee you would use to make the dosa.
Ingredients:
- Urad dal, (black gram dal), 1 cup
- Dosa Rice, 1/2 cup
- Maida, (refined flour), 1 and 1/2 cups
- Salt, to taste
- Soda Bicarb, a pinch
- Sugar, a little, or as per taste
- Ghee, as required
Method:
Soak together 1 cup urad dal and 1/2 cup dosa rice for 3-4 hrs.
Grind and allow it to ferment overnight.
Next morning, add 1 and 1/2 cups of maida, salt, little sugar and a pinch of soda bi carb
Make slightly thick dosas with ghee on a tava.
Serve with coconut chutney.
Thanks, Suphala, for this treat!
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