Saturday, May 23, 2015

Pavbhaji Dosa


                                                                                                            It's time to play with your food again.
      It's unfair to write anything about Dosa because you all know lots of things about it. There are so so many variations exist for Dosas..,like Msala Dosa, Rava Dosa,Onion Dosa(my son's favorite)Soya Dosa, Neer Dosa, Maysore Dosa,Butter Dosa,Ghee Dosa(my daughter's favorite),Green Dosa,Ragi Dosa,Chiness Dosa and so many more...could not even remember all kind of Dosas..

                                       Today I am going to share recipe for Pavbhaji Dosa.Another variation of the my 2 most favorite dishes ever(Pavbhaji & Dosa) Must try this one.


    Ingredients::
For stuffing::
1 tsp oil
1 tsp butter
1 medium chopped Onion
3 medium chopped Tomatoes  
1 boiled and gratted Potato
1 tsp garlic paste
1/2 tsp red chile powder 
1 1/2 tsp Pavbhaji masala 
Pinch of Tumric powder
Salt as taste
Some chopped cilantro 
For Dosa::
3 cups Rice
1 cup Udal Dal
1tbls fenugreek seeds
1 handful poha
     Some oil or ghee or butter to make dosas.
Preparing Dosa Batter::
      Wash both the rice and urad dal well.Soak, both separately for atleast 5-6 hours or overnight.Soak fenugreek seeds with urad dal. Drain the water after 5-6 hours and grind the urad dal with 2-3 tbls water. Keep adding few tbls water in between grinding. Make a fine and fluffy batter.Pour to the deep bowl.Gind rice with handful of Poha with 2-3 tbls of water and keep adding water as needed. Make smooth paste. Make sure the batter should not be grainy.Now add the rice batter to urad batter and Gind all together again. Pour the batter in deep bowl and mix well.Cover the bowl and keep it to warm place. Keep it atleast for 6-7 hours.After fermentation, batter rises and fluffy.
Preparing Stuffing::
          Heat the pan add oil and butter then add chopped onions, sauté the onions on medium heat till pink brown. Add garlic paste in it and sauté for half a minute. Add chopped tomatoes and let cove for 1-2 minutes, let them hangout for a while.Cook the tomatoes till absolutely tender. Add Pavbhaji masala, Tumric powder, salt and red chile powder and keep stir. Add gratted potato and mix. Finally add chopped cilantro and mix well and turn off the stove.

Making Dosa::::
       Heat the flat griddle or non stick pan.Apply oil or ghee on it and rub the slice of raw potato to prevent not to stick dosa on pan.

      Take a big spoon of batter and pour on nonstick pan, quickly spread in a circular manner to get thin and perfect round dosa. Pour some drops of oil or ghee on edges.Flip and cook the other side too. Gulp back and spread evenly the pavbhaji stuffing on the Dosa. Gold it. And serve it with garlic or coconut chutney and Sambhar. 




     A RECIPE HAS NO SOUL, YOU AS THE COOK MUST BRING SOUL TO THE RECIPE.  -Thomas killer