Spicy tousali

Posted on June 22, 2009. Filed under: dosa | Tags: , , |

A spicy version of the sweet tousali.

Cooking Time : 20 min.
Fermenting Time : 4 hours.
Preparation Time : 20 min.
Soaking Time : 4 hours.

Makes 8 tousalis.

Ingredients
1 cup raw rice
1/2 cup coconut, grated
3/4 cup cucumber, grated
2 teaspoons sugar
3 green chillies, chopped
4 to 5 tablespoons curds
4 tablespoons melted ghee
salt to taste
oil for cooking
To Serve
ghee or churna
Method
1. Soak the rice for at least 4 hours in lukewarm water.
2. Drain, wash and grind to a smooth paste along with the coconut.
3. Add the cucumber, sugar, green chillies, curds and salt.
4. If the batter is too thick, adjust the consistency by adding enough water to make a batter of dropping consistency.
5. Keep aside for 4 hours.
6. Heat a non-stick tava and grease it lightly with ghee.
7. Pour 1 ladle full of the batter on the hot tava and spread it to get a 3 to 4 mm. thick dosa.
8. Cover with a lid and cook only one side over a slow flame until the base is golden brown in colour and the top is firm.
9. Remove the tousali and repeat with the remaining batter.
10. Serve hot with ghee or churna.
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Tousali

Posted on June 22, 2009. Filed under: dosa | Tags: , |

A sweet dosa made with tousa which is the local name for the big green cucumber used in this recipe.

Cooking Time : 20 min.
Fermenting Time : 4 hours.
Preparation Time : 20 min.
Soaking Time : 4 hours.

Makes 8 tousalis.

Ingredients
1 cup raw rice
3/4 cup coconut, grated
1/2 cup jaggery (gur), grated
3/4 cup cucumber, grated
4 tablespoons melted ghee
1 level teaspoon salt
oil for coooking
Method
1. Soak the rice for at least 4 hours in lukewarm water.
2. Drain, wash and grind to a smooth paste along with the coconut, jaggery and 1/4 cup of water.
3. Add the cucumber and salt and mix well.
4. If the batter is too thick, adjust the consistency by adding enough water to make a batter of dropping consistency.
5. Keep aside for 4 hours.
6. Heat a non-stick tava and grease it lightly with ghee.
7. Pour 1 ladle full of the batter on the hot tava and spread it to get a 3 to 4 mm. thick dosa.
8. Cover with a lid and cook only one side over a slow flame until the base is golden brown in colour and the top is firm.
9. Remove the tousali and repeat with the remaining batter.
10. Serve hot with ghee.
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