Our Wetgrinder are use to make batter for the dosa, a Southern Indian delicacy. Dosa is basically a crepe made from rice and black lentils. It is a typical South Indian dish, eaten for breakfast or dinner, and is rich in carbohydrates and protein.
There are various ways of transliterating dosa: dhosa, dosay, dosai, dhosai, tosai, thosai, or dvashi. In different countries it is spelled in different manners; for example, in Singapore it is spelled thosai.
Preparation method of dosa using Lakshmi Table Top Wetgrinder
Regular dosa batter is made from parboiled rice and black gram dal which is soaked atleast for 4 hours seperately and then ground into a soft batter and is blended with water and left to ferment overnight. A modified form of the same batter can be used to make idlis.
Characteristically the rice is very finely ground, more so than in idli batter. Furthermore, the rice to lentil ratio varies in both. The rice can be uncooked and/or parboiled.
The urad bean and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rave dosa. The batter is then ladled in small amounts onto a hot greased tava, where it is spread out into a thin circle and fried with oil or ghee until golden brown. This is the case in a very short time. The dosa may then be folded in half and served or rolled as in a wrap, but in both cases it is cooked on a single side. Alternatively, it may be flipped to cook on the other side and then served.
Our Table top Wetgrinders are use to make Batter which is a major raw material to make variety of dosas which is a famous food in south india.
