Hello guys how are you. I am good. So, today known. I am discussing about My Daily Life Routine. I hope you all enjoy.
So, first of all my self-Sourav Kumar. Like we are seeing that in our country and all the country, the great corona of corona was overshadowed. That is why we will not stay in our house because we are safe in the same way. That is why we should not have always kept our sanitizer in hand because there will be no bacteria in our hand.
it isn't like I haven't drunk tea at all, it's just that since the beginning of this Lockdown which now has been for like 6 months I haven't drunk any Tea outside. Now you may ask why does Tea matter and I will gladly answer you. It's because it keeps my mind active. On a regular day of work I have to travel on Motorbike for at least 100 kilometers and I am not 100% all the time so I do take breaks in tea stalls and have some Tea to make my body awake and get recharged. So yeah Tea is definitely important for me.
But now after 6 months of not having Tea outside, I just caved in and drank some with my Boss. I was tired and almost about to fall asleep while riding my Motorcycle so against my better judgment I choose my safety now than my safety in the future. BTW the Tea felt so good it was like having chilled Lemonade on a Summer Day.
Today I will share with you a famous south Indian food recipe "Crispy Dosa". Before that would like to share with you the story behind the delicacy. According to food historian K.T Acharya, dosa was already in use in the ancient Tamil country around the 1st century AD,as per references in the sangam literature. On the other hand historian P. Thankappan Nair, says dosa originated in the Udupi town of present day Karnataka. A recipe for dosa known as dosaka can be found in Manasollasa, a 12th century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present day Karnataka. Hope you like the history behind Dosa!! So let's start making delicious Crispy Dosa!
Take a large bowl, add whole black gram(urad dal),Bengal Gram(chana dal), fenugreek seeds (methi), Rinse them very well for several times and discard water. Soak them together in fresh water for 4-5 hours.Now take Sona Masuri rice to another bowl and Rinse a few times, discard water and pour fresh water &soak for 4-5 hours.
Soak Flattened Rice in 1/4 cup water for 30 minutes before blending the batter.Now drain water from gram(dal), fenugreek seeds (methi) mixture, transfer them into a blender jar along with soaked flattened Rice(poha), salt and 1 cup water.Grind until get smooth & bubbly or frothy texture. If needed can add more water about 2-4 tbsp, batter should be thick pouring consistency not very runny, transfer into a large bowl.
Now drain water from soaked rice and add into a blending jar, add 1/2 cup water, blend to a smooth or slightly coarse batter. Texture of the batter should be thick not very runny.Transfer the batter into the previous batter(step-3). Mix well both the batters very well with the help of your clean hand.Cover the Bowl and keep it in a warm place for 5-16 hours (depend on the weather & temperature) until batter turns bubbly. Well fermented dosa batter will rise& increase in volume and will be frothy & bubbly.
To check fermentation drop half a spoon of this batter into a bowl filled with water, well fermented batter will float & not sink.Stir the dosa batter once, the fermented batter usually becames thik, so add little water to get pouring yet thick consistency.Grease Dosa pan ( can use any flat pan) with few drops of oil and rub this oil with the help of a slice onion, this will prevent sticking.
Heat pan until hot enough, to check temperature sprinkle little water over the pan if it sizzle it's readyStair the batter well and take a ladle full of dosa batter pour on the center of the hot pan (tawa), immediately begin to spread it evenly starting from the center in a clockwise circular motion direction to make a thin crepe.Increase the flame slightly high and let it cook for a minute then add butter towards the edges ( can use oil also). The edges of the dosa begin to leave the pan when done , continue to toast until the dosa turns golden and crispy.
Now serve hot with Sambar and chutney.