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Monday 13 August 2012

Leftover Bread Dosa

I had 3 loaves of bread in the fridge and was wondering whether to make bread masala or bread upma.  Then I cam across this recipe and since the batter could be saved for later use , I decided to give it a go. I have made this recipe quite simple so that it does not strain your mixie and takes very little grinding time. The best thing about this dosa is theres no soaking or fermenting time required and its full of flavour like uttapam.

Bread-5 slices
Rice Flour-1 cup
Rawa/semolina-half cup
Yoghurt-1 cup
Chilli powder-1 tsp
Water-half cup  (optional)
To be added to batter-1tbsp oil, 1 tsp mustard seeds, 1tsp urad dal, few curry leaves,3 green chillis chopped, 1 "ginger chopped,1 onion chopped

1. Soak the bread slices in water for few seconds, squeeze out the water and put it in a bowl. Add the rice flour, semolina, salt, chilli powder and yoghurt Mix it with a spoon so that the ingredients are wet and well blended. If it appears dry then add half cup water and mix again.
2. Now put the above mixture in a mixerand grind it for about a minute. I did not have to add any more water but if it appears thick then you can add water/yoghurt for grinding. If its thin then can add semolina. The batter should have the consistency of dosa batter.
3. In a wok take some oil, add mustard seeds, urad dal and curry leaves. When it splutters add ginger, green chillis and onion. Saute till onion turns soft and pink. Add this to the above batter.
4. In a tava, pour a large spoonful of batter and spread it and cook on both sides on medium flame adding a tsp of oil. Make sure the tava is not too hot while pouring the batter, you could even move the tava away from fire while spreading the batter.
5. Serve it hot with chutney, sambar or pickle. It tastes good on its own too.

1 comment:

  1. Hi Naveena,

    Dosai looks Great !!! Nice idea !!!

    Perfect presentation :)

    Keep on Dear...