Comments on: Urad dal dosa (Udida pole)

By: kanchan

kanchan — Fri, 07 Aug 2009 11:14:58 +0000

thank u for the tips on making dosa. i live in UK and for the first time i was able to make the proper south indian dosa with the whole works, holes and crisp and nicely fermented! my whole inlaws family enjoyed it. now they have asked me to make in once again for them.

By: kanchan

kanchan — Sat, 18 Jul 2009 22:08:34 +0000

some people say one should add some cooked rice along with the raw rice. some say not reqd. what does cooked rice do to the dosa?
also i have only basmati rice at home as my family does not eat much rice. can i soak that with urad dal? will that make a good dosa? Thanks.

Shilpa: I have heard people add cooked rice to help in fermentation. I never use it. Yes, basmati rice can be used for this.

By: SK

SK — Sun, 14 Jun 2009 23:55:02 +0000

Instead we can do the dosa the right way. Doesn’t really change anything much, probably a better dosa. Hope you know that all dosa’s are made of Urad dhal unless specified.

By: sumaika

sumaika — Wed, 11 Mar 2009 02:56:48 +0000

i tried dis masala dosa it waz toooooooooooooooooooo………………..gd thanx 2 uuuuuuu:))

By: Sumaika

Sumaika — Sun, 08 Mar 2009 08:33:58 +0000

Hi…..m goin try dosa 2morrow vr 1rst recipe 4rm dis website….vl tell definetly tell u after trying…..!!!
m 4rm pakistan n luv cooking n luved dis website!!!!

By: Indian food, Andhra recipes and Global cuisine inspired cooking » All Recipes Shilpa Vegetables Vegetarian Recipes » Indian Food Trail - An essay on Konkani Cuisine - by Shilpa

Tue, 14 Oct 2008 13:26:36 +0000

[...] Udida pole • Idlis, • Surnali, • Puris, • Bhakri, • alayile pita rotti, buns, • tausalli, • [...]

[WORDPRESS HASHCASH] The comment’s server IP (208.97.167.25) doesn’t match the comment’s URL host IP () and so is spam.

By: anu

anu — Sun, 21 Sep 2008 15:05:19 +0000

Hi,

can we ferment the dal and rice seperately and then mix them? i did so accidently.

also can we keep the fermented mix and refrigerate and use over a week?

By: hi shilpa

hi shilpa — Mon, 21 Jul 2008 20:21:31 +0000

hi shilpa,
i live in uk. mentioning this to let u know the cold condition. i tried ur recipe. dind turn out well…. bcos of my lack of knowledge. though i left the ground mixture for more than 12 hrs it dint ferment. so pls tell me should i grind the ingredients without water, if with water how much. should i grind it very fine. approx how long will it take to grind with a mixie. should i add soda? when should i add salt.
i would really appreciate ur response.

thanks ,
saritha.

Shilpa: You should make the batter very smooth, touch with finger and if you can’t feel any particles, then it is done. You can add the salt while grinding. I normally add salt.
If the room temperature is too cold, the batter does not ferment. So if you have an electric oven, keep it in that overnight with oven lights on. If not, you can preheat the oven (very low temperature) to about 5mins and keep the batter in it. Switch off. Basically, you are trying to create a warm surrounding for the batter here. You can also try keeping it in warm water bowl and cover with a heavy towel. If still it does not ferment, you can try adding a handful of poha(avalakki) while grinding.

By: Rajni

Rajni — Mon, 14 Jul 2008 17:16:21 +0000

Hey Shilpa

I tried Dosa yesterday.. & i can’t believe it goes really really well… yeah i tried forst time in my life & rsult was too gud…… thanx a lot for dis recipe dear…

By: Rajni

Rajni — Thu, 10 Jul 2008 12:25:46 +0000

Hey Shipla
First time ever i m gona try to make Dosas wid ur recipe.. i hope it goes well.. now tell me can i keep the Dosa batter in d fridge for 1-2 days after frementation done .

Shilpa: Yes, but sometimes the batter becomes very sour. So while keeping in fridge make sure it is not sour.