Food Talk  Discussion Forum

i need a recipe for good crispy dosas and puris . I live in US is there a special frying pan for puris and dosas. Also can someone give me recipes with paneer the paneer which i get in indian stores here cut ones are rubbery i tried making at home but when frying they dont retain shape and its a mess.thanks in advance. gg replied. flour pooris are not good for health .n wheat flour pooris doesnt tastes good..

take wheat flour...to this add maida (1/4 of the wheat flour qnty) salt ...knead the flour keep aside for sometime ...make pooris....

this way pooris will be soft ...

i can tell u how to make rice flour dosa..its very good ..u can serve with gravies..specially chicken gravy if ur a non-veg....

take rice floor..mix water enough to make batter..not very very thick and also very ver very thin...add salt ..leave it overnight ...applyb oil t non stick tava....spread this batter it will automatically leave pan once its done..flip n cook other side..

its easy than making dosa.... Anu replied. after preparing the batter, keep this batter in the Conventional oven as here in US it's quite cold and keepin the batter in the conventional oven keeps it warm.
This is wat i do for getting better fermentation Anu replied. Vitamin D milk or whole milk
Boil milk when it's done simmer the flame and then add 1 lime juice and keep stirring and when the milk cuddles.Pour this in a muslin cloth or thin cloth and tie it close and wait until the water cums outs.
Place in flat surface and keep a heavy weight on top for abt 3 to 4 hrs ( keep it tied in the cloth)
Then remove and cut to pieces.
While frying keep the flame in medium heat and shalow fry bit. Anu replied. All purpose flour 1 cup
Yogurt 1 cup
Baking powder 1/2 tsp.
Vegetable oil for frying
Water for kneading

1. Sieve flour and baking powder.
2. Add yogurt and mix well. Add water a little at a time.
3. Knead into a medium soft dough.
4. Set aside in a warm place to rise for atleast 2 hours
5. Divide into balls of equal portions.
6. Apply some flour and roll into thick puries .
7. Deep fry these puries.
8. Serve hot with Chana Masala
Anu replied. 1 cup Urad Dal
2 cups rice flour
salt
Soak Urad Dal for abt 3 to 4 hrs and grind it to paste and then add rice flour and grind again for abt 1 min.
Keep batter for fermentation abt 8 to 10 hrs and then prepare dosa's in non - stick pan. SWATI replied. For crispy dosas u can put a handful of sago seeds while grinding the rice. Also a spoon ful of puffed rice(poha) will also help.
For crispy puris while kneading add rawa half cup. And after rolling the puri just brfore it goes in for frying stick two grains of sugar, this makes puri puffed and crisp anu replied. Hi di bh
if u want crispy dosas always use non-stick dosa (or crepes)pan.
also the dosa batter shdnt be thick but of pouring consistency.try out this crispy paper dosa :
1 cup urad dal
2 cups dosa rice
1/2 tsp methi(optional)
salt to taste
oil

wash (4-5 times)& soak urad dal & rice together for 4-6 hrs and grind to a smooth batter in mixie by adding 1/2 a cup of water at the begining and keep adding water when the batter gets smoother .very thin batter wont frment right .add salt.
keep to ferment over-night.nxt day add more water to make it thin.
make dosas by spreading it as thin as possible with or without ghee/oil.fry on only one side.
serve with chutney/sambhar.

for crispy pooris :
the dough shdnt be soft like tht for chapatis.also add 1 tbsp of rawa/sooji while kneading.

hope this helps.do let me knw.