>> Tuesday, March 8, 2011
I know what you are thinking, but then when I asked Amma if she knows of a specific Dosa preparation that's specific to Andhra, she gave me this proportion. She said most folks in Andhra or at least the people she knew used this combo for their Dosa preparation and call it as Attulu. Of course these days the term Dosa has become more common and not that many continue to use the other term. Whatever might be the case, when we prepared this proportion, the dosas came out really crisp.
Konda loves crispy dosas, most time will eat that crispy part as such without dipping into the side dishes. Well I guess that's just her excuse for not eating the chutney, though she claims otherwise. I love crispy dosas too and making it spread out as thin as possible was so exciting.
For the batter:
Raw Rice - 1 cup (100 gms)
Par Boiled Rice - 1 cup (100 gms)
Urad dal - 75 gms,
Bengal Gram - 1 tbsp
Methi / Fenugreek Seeds - 1 tsp
Salt to taste
Refer the Basic Plain Dosa for details on how you grind and make Dosas. These dosas came out very crispy.
Attulu from Andhra, aka Paper Roast from Tamil Nadu
I also made a cone dosa for Konda. After you spread and make the dosa, make a slit on one side, roll it towards one side so that you have a cone formed. Kids enjoy such shapes.
Basic Plain Dosa
Paper Roast Dosa
This is joining Supriya who is having a month long celebration of Dosa, given my love for Dosas, I am excited sending her this.
Check out the bloggers doing the Marathon along with me..
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika,
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind and me
Rice Varieties: Champa, Divya, Padma
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,
Kids Friendly: Vatsala, Jay, Kamalika
Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,