Saturday, September 13, 2014

BELLAPPA DOSA

BELLAPPA DOSA


The Bellappa Dosa is fried only on one side and the beauty of it is the porous finish and soft texture that we get when it is made perfectly. As you can see from the pictures, it is rather more thick than the usual dosa.

The addition of yeast helps the batter to ferment better which results in a more spongy and soft dosa.
Remember to keep a large enough vessel for the fermenting as the batter rises due to the yeast.

This recipe has been adapted from Bellappa Dosa by my friend, Nandini Kini, in her delightful blog called, "Kini's Kitchen." I must confess that I had not come across this dish before. I am glad I now did as it turned out to be delicious.

It is generally served with a spicy curry or chutney. Today I have served this with Tomato Thokku.



Ingredients:
  • Dosa Rice, 250 gms
  • Urad Dal, ( Split Black Gram Dal), 1 tbsp
  • Methi  (Fenugreek) Seeds, 1/2 tsp
  • Cooked Rice, 1 cup
  • Dry Yeast, 1/2 tsp, to be dissolved in 2 tbsp of warm water
  • Salt, to taste
  • Oil, as required to make dosas
Method:

Wash and soak the dosa rice along with urad dal and methi seeds for about 4 hours
In a mixer, grind this with 1 cup of cooked rice to a fine batter using just the required amount of water
Next, dissolve the dry yeast in a little warm water
Add the yeast to the prepared batter and keep it overnight for fermentation ( 6-7 hours)
Add salt to the batter before spreading the dosa
Heat the tawa and on medium heat pour a ladle of the batter without spreading it too much
Drizzle a little oil around the dosa and cook keeping it covered till the bottom gets roasted and pores appear on top of it 
There is no need to flip the dosa as it is cooked only on one side
Serve with any spicy gravy or chutney.