Aug 21, 2008

Silk Dosa - Koozhu dosa

This is a traditional tiffin, my grandma used to make. She calls it koozhu dosai. Here is the recipe for making this dosa.

  1. Raw rice - 1 cup
  2. Salt to taste

Soak raw rice in water for atleast 3 hours. Grind it into fine paste adding salt and required amount of water and keep it aside. Now after grind the batter, we usually clean the grinder or kalural (stone grinder) with water. The resultant water after cleaning the grinder will be white in colour because of the rice. Now we make koozhu with that water. So better use clean water to clean the wet grinder. Now take a pan, pour the white water in it adding two laddle full of rice batter, pour a drop of sesame oil, and stir it continuously till it comes to a semi solid stage. This is koozhu (it should be in cerelac baby food form). Now add this koozhu to the dosa batter and mix it well.

When you are ready to make dosa, pre heat a skillet, pour a laddle full of batter and make it a circle, pour a tsp of oil on the side and let it cook. Now flip it over and pour a tsp of oil again and let it cook. The main idea of adding this koozhu is, it softens the dosa. Try this with some chutney.


Crissy said...

Looks like our very own "puto" here. Yummy!!! BTW, I tagged you. Take care.

Maggie said...

Dosas are completely new to me but I've seen them mentioned online recently. I can't wait to give your recipe a try.

Sudha said...

Happened to visit your blog and wanted to tell you that its really great to see all the authentic iyer foods.

I have a question regarding Kuzhu dosai, should the KUZHU be added before fermenting or after fermenting?

Vidhya said...

thanks Crissy. Thats interesting to know about this... Thanks Maggie

Hi Sudha, thanks for the visit. This dosa is something which will be really soft. Reason behind this is the kozhu. This batter needs no fermenting. I don't remember me doing that. All i do is, grind the batter, make the kozhu, mix it with batter and make dosas...try it and let me know