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the leftover batter can always be refrigerated and used when basic plain dosa recipe calls for soaking urad dal/skinned black lentils and rice.the soaked lentils and rice are then ground and fermented overnight. poha make the dosa crisp and at the same time the dosa retains its softness too.Golden Fast Food Private Limited is a Private incorporated on 16 November 2016.

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though making masala dosa is a long process, but its worth it.usually the first day i make idlis from the batter and then the next day i make dosa.

for making dosa, the batter has to be slightly thin than the idli batter.

rinse the lentils and methi seeds a couple of times. before grinding, strain the water from the soaked lentils methi seeds and keep it for grinding urad dal.7. also add ½ cup of the soaked and strained water to the dal.8. now lightly stir the batter, before you begin to make dosa. keep the flame to a low, while spreading dosa batter.4. when you see the base has become golden, place a portion of the potato masala on the dosa.

grind the urad dal, chana dal and methi seeds till you get a batter which is light and fluffy. also add ¼ teaspoon sugar for a slight sweet taste.14. simmer on a low flame for 3 to 4 minutes stirring occasionally.16. you will also see tiny air pockets in the batter.2. spread the dosa batter in a circular way on the pan.

warm temperature is important for the idli-dosa batter to ferment prepare this hotel style masala dosa, i have used idli-dosa rice. it also gives a nice golden brown color to the dosa.

chana dal is also added to make the dosa crisp.methi seeds are added to aid the fermentation process.

the urad dal has to be ground really well, so that the batter ferments well.9. here is a pic showing the consistency of the batter.10. then in the same grinder, add the soaked rice and 1 cup fresh water. also slice the onions and chop the green chilies, ginger and coriander leaves.5. if using cashews, then fry cashews at this step and keep them aside. switch off the flame and then add chopped coriander leaves.15.

you can grind rice in one batch or in two to three batches. i ground in one batch and added 1 cup water for grinding. addition of water will depend on the quality of rice.11. you can keep for less or more time and this will depend on the temperature conditions in your city.15. i kept for about 13 hours and 35 minutes as it is cold during monsoons here.1. when the potatoes are cooking, soak the chana dal in hot water for 30 minutes. when the pressure settles down on its own in the cooker, remove the lid. lower the flame and add mustard seeds and let them splutter.6. saute the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden.8. again mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit.12.

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