[www.keralites.net] VERUM ARISI{only rice" DOSA RECIPE | SOUTH INDIAN BREAKFAST RECIPES

 

VERUM ARISI DOSA RECIPE | SOUTH INDIAN BREAKFAST RECIPES

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This dosa is my favourite. My mom makes this often. My MIL makes the same but along with Sorakkai. Vj and aj also likes this. Still I make rarely as I forget. Also I cant just stop eating this and restrict with 2-3. So I purposely make it rare . This is so simple to prepare too. Its similar to the tomato dosa I have posted earlier, minus the tomatoes. Using this same batter, my mom makes koozh, that too tastes really good. My brother +Sendhil is great fan of it. But I have not tried it so far on my own, as I want the dosa till the batter gets over…hehe This is similar to the famous neer dosa, but this version is our traditional way of making this dosa. I call it as vellai dosa, means white dosa. This batter also you can keep in fridge and make dosa for 2 days like our idli dosa batter. This is very easy in the morning, if you grind the batter the before night. Dont under estimate this dosa imagining something else, its really delicious! Try it and you will agree with me... Verum arisi dosa recipe Raks anand Indian Breakfast Prep Time: 12 hrs (overnight fermentation) | Cook time: 5 mins per dosa | Makes: 25 dosas Ingredients Idli rice 3 cups Onion 1 Salt As needed Green chilli 2 To temper Coconut Oil/ oil 2 tsp Mustard 1 tsp Urad dal 1 tsp Curry leaves 1 sprig Method Soak rice for 3 hours atleast and grind to a fine batter adding required water. If you want to make it for breakfast, the before evening soak and grind, mix salt and keep it overnight for fermentation. Next day morning, add more water and make a thin batter as shown in the picture. In a kadai, temper with the items given under 'To temper' table, fry onion and green chillies until onion turns just transparent. Add it to the batter and mix well. Heat dosa pan and grease with few drops oil and pour the batter from outside to inside as we do for karacha maavu dosais and cook both sides. Notes You can add a fist full off cooked rice while grinding. The dosa by itself comes out great soft, but adding rice makes more softer. May not come out good in raw rice or eating rice. You can try at your own risk, but make sure to add cooked rice for it as it may give you dry dosais. Depending upon the quality of rice, some times the dosa may dry one side and look white and uncooked. For that, try cooking the dosa covered with a lid before flipping. Non stick pans mostly gives dry dosas. So cover and cook.

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