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Wednesday, July 23, 2008

Oggarane Dose | ಒಗ್ಗರಣೆ ದೋಸೆ

Crispy rice crepes with crunchy onions & seasoning!!


3 cups White Rice  |  ಬೆಳ್ತಿಗೆ ಅಕ್ಕಿ 

4 - 6 Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸು

12 - 15 strands Curry Leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

Big Pinch of Asafeotida  |  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

1/2 tsp Cumin seeds  |  ಜೀರಿಗೆ

4 - 5 large Onions  |  ಈರುಳ್ಳಿ

5 Tbs Black Gram seeds  |  ಉದ್ದಿನಬೇಳೆ

2 tsp Mustard seeds  |  ಸಾಸಿವೆ

Ghee or Oil  |  ತುಪ್ಪ ಅಥವಾ ಎಣ್ಣೆ


Soak rice in water for about 4-8 hrs. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice along with Red Chilly, curry leaves, salt, asafoetida into smooth paste by adding sufficient amount of water. Transfer this ground mixture to a vessel.

Add 1/2 tsp Cumin seeds and mix well.

Add sufficient amount of water and adjust the consistency. (Batter should be thin enough like Milk or Neeru dosa batter.)

Add blackgram seeds, mustard seeds together in a bowl, mix and keep it aside.

Finely chop the Onions and keep it aside.

Heat the Tava(Iron Tava preferred). Add 1 tsp of seasoning mix, 1 tsp Ghee and fry it for few seconds until it starts spluttering in low flame.

Add 2-3 tsp finely chopped onion, 1/2 tsp Ghee and fry it for about 1 min in low flame. Keep the flame high & spread it over the Tava evenly as shown in the following picture.

Mix the batter well, take a spoonful of batter and splash it over the Tava as shown in the picture below. Cover the lid and cook it for about 1 min.

Apply the Ghee all over the Dosa and roast it in medium flame for about 2 mins.

Flip and cook/roast other side of the Dosa for about 2-3 mins in medium flame.

Serve hot. It can be eaten as it is or can be served with any Chutney, Sambar, Curd and Pickle/Chutney Powder. The ingredients mentioned above will serve 15 Oggarane Dosas.

Tips (ಸಲಹೆ): 
 * Use good quality of White Rice
 * Mix the batter well, before spreading each Dosa
 * Spread the Ghee all over the Dosa evenly as shown in the video
 * Keep high flame while putting the Dosa & medium flame while roasting the Dosa
 * Use Iron Tava for authentic taste!
 * As it takes time in roasting, multiple Tavas can be used
 * ಗುಣಮಟ್ಟದ ಅಕ್ಕಿಯನ್ನು ಉಪಯೋಗಿಸಿ
 * ದೋಸೆ ಹಾಕುವ ಮೊದಲು, ಪ್ರತಿ ಸಲ ಹಿಟ್ಟನ್ನು ಚೆನ್ನಾಗಿ ತೊಳೆಸಿ
 * ತುಪ್ಪವನ್ನು ವಿಡಿಯೋದಲ್ಲಿ ತೋರಿಸಿದಂತೆ ದೋಸೆಯ ಎಲ್ಲಾ ಕಡೆ ಒಂದೇ ಸಮನಾಗಿ ಸವರಿ
 * ದೋಸೆ ಹಾಕುವಾಗ ದೊಡ್ಡ ಉರಿ ಇರಲಿ. ಆಮೇಲೆ ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಬೇಯಿಸಿ
 * ಕಬ್ಬಿಣದ ಕಾವಲಿಗೆಯಲ್ಲಿ ಮಾಡಿದ ದೋಸೆ ಹೆಚ್ಚು ರುಚಿಯಾಗಿರುತ್ತದೆ
 * ದೋಸೆ ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಬೇಯಲು ಸಮಯ ಬೇಕಾಗುವುದರಿಂದ 2-3 ಕಾವಲಿಗೆಯನ್ನು ಒಟ್ಟಿಗೆ ಬಳಸಬಹುದು

1 comment:

Ravi said...

You should rename this dish as Veni Special Dose :-)