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Ilam Dosai, spelt als E’lam Dosai is from the Chettinad Cuisine, Tamil Nadu. Ilam dosa is absolutely soft and can be folded like a handkerchief.
These soft naturally fermented dosa is light on the stomach and can be served for breakfast or dinner. Since its cooked on low flame, it hardly needs oil and is white in colour.
Only after clicking did I realize that I don’t have any other colour plates. Konda was saying I should get some black coloured plates. Every time I think about it, I decide to shop for it, and it again gets postponed.
Anyway coming to this recipe, this was part of the eight fermented batter that was made and the most simplest of all. I is a tough letter to find and when I found a recipe, I didn’t want to clarify or check if I already have it on the blog. Ilam means young, and it also can refer to soft. I was super excited finding this from the Chettinad Cuisine.
So for I, it is Ilam Dosai in the AtoZ Flatbread and more, where I am doing AtoZ Dosa Varieties. If you want to know what’s I in AtoZ Indian Flatbreads, hop over!
A to Z Dosa Varieties
A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Eylanchi
F for Faraali Dosa
G for Ghaaroda
H for Heerekai Dosa
PIN This for Later!
Step by Step Pictures for making ILam Dosai
ILam Dosai | Soft Dosai from Chettinad
Ingredients Needed:
For the batter:
2 cups Rice Raw
1/2 cup Urad Dal / Husked black gram
1/2 tsp Fenugreek Seeds /Methi seeds
1 cup Water
Salt to Taste
Cooking Oil for making Dosas
Grinding the batter:
Wash the rice, urad dal and methi seeds and soak them together for 4 hours.
Drain the water and grind everything together to a smooth batter using the soaked water.
Mix the batter well, keep it in a warm place overnight or at least for 8 hours to ferment.
The batter will rise up .
Mix salt and your batter is ready to be made into soft dosas.
If you are not using right away, you can refrigerate.
To make the dosa:
Heat a nonstick tawa and spread 2-3 drops of oil uniformly. You can wipe off the excess oil with a tissue paper.
When the tawa is just hot, pour a ladle full of batter in the center of the tawa and spread the batter from the center to the edges in a circular motion.
Cover and cook the dosa in low heat for a minute. This dosa doesn’t require to be flipped
Remove the dosa using the spatula.
Repeat the same process for the rest of the batter.
Serve with Milagi Pori or Chutney of choice.
- 2cups Rice Raw
- 1/2cup Urad dal / Husked black gram
- 1/2tsp Fenugreek Seeds /Methi seeds
- 1cup Water
- Salt to taste
- Cooking Oilfor making Dosas
-
Wash the rice, urad dal and methi seeds and soak them together for 4 hours.
-
Drain the water and grind everything together to a smooth batter using the soaked water.
-
Mix the batter well, keep it in a warm place overnight or at least for 8 hours to ferment.
-
The batter will rise up .
-
Mix salt and your batter is ready to be made into soft dosas.
-
If you are not using right away, you can refrigerate.
-
Heat a nonstick tawa and spread 2-3 drops of oil uniformly. You can wipe off the excess oil with a tissue paper.
-
When the tawa is just hot, pour a ladle full of batter in the center of the tawa and spread the batter from the center to the edges in a circular motion.
-
Cover and cook the dosa in low heat for a minute. This dosa doesn’t require to be flipped
-
Remove the dosa using the spatula.
-
Repeat the same process for the rest of the batter.
-
Serve with Milagi Pori or Chutney of choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
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Posted in: Indian Cook
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