ORU SADA-ONE ORDINARY DOSAI Dear friends,
After relishing kaldosai with freshbatter with dosai- mulakaipoti today evening, I thought dosai can be my posting today. I amtrying to present a nostalgic presentation. Sincerely, Gopala Krishnan 15-8-2010 Reposted on 23-12-2020 after editing and updating information. R.Gopala Krishnan 1. Dosa mavu (Dosa batter). There is not much differencebetween dosa batter and Iddali batter. Some people add a little bit of waterfor making dosai batter from iddali batter.For orikkal(Fasting with no meals in the night)- Night only tiffin, some prefer dosa to iddali. After wards manytake a cup of buttermilk. Update- Recently I read to get mora mora(fried) dosai as served in hotels- a small quantity ofraw rice is also added while preparing batter. 2. Karandi appam Before going to varities of dosailet me go to my favourite Karandi appam variety. On occasions when I have toenter the kitchen, I prefer to make karandi appam. This is made using cheenachatti instead of dosakkal or using non-stick ware. On the oven cheenachatti is kept and while getting heateda small quantity of coconut oil ispoured. Iddalimavu/ dosai mavu is poured added with cut ginger and onions also. The quantity of batter poured would be equal to two or three small iddalies. It is covered with a suitable lid. When cooked half way and edgefrying smell is felt, the lid is removed, the karandi appam is taken using a spatula,and again oil is added and put it on the oil, now the fried side up (reversing).After a few minutes again edge-frying smell would come and the karandi appam is taken from pan and put on a plate. Un like iddali people could takemaximum two-karandi appam. Forme one is sufficient. For karandi appam, the side dish ifnecessary can be iddali mulakai podi orchtutni. Most first consume 50% of fried edge, the centre and finally theremaining 50% of edge and outer part , which are fried and can be peeled of!!Many do not prefer sambar. Karandi appam has to be consumed hot afterpreparation to enjoy real taste of fried edge. Some prefer to take it along with sugar or jam orketchup. All give different tastes. Central portion may not be so tasty, some dicard ittelling stomach is full. The draw back about karandi appamis if taken continuously we get bored in two or three days unlike iddali ordosai. 3. Plain dosai Our women folk like to prepare ondosaikkal or non-stick pan plain dosai. A very small quantity of oil isapplied. One Thava (measure) mavu is poured and spread in circular form andmade medium thick. While 50% cooked, with thava it is reversed and when 100%cooked it is taken out and kept in hotpacks or directly served. Normally the batter required for the dosai is the same for aniddali. Hence a person may require three or four dosas. Here no covering of thedosa is made. Onaccount of this the taste is different from iddali as well as karandi appam. Normal side dish are mulakaipodi and chuttennai. Some people prefergingili oil. Chutni was prepared once a week or so. With the coming of coconutpowder packs, chutni is becoming everyday preparation. Chutni was an item onspecial occasions like guests coming or birth day etc or for variety in myboyhood days. These types of dosai are availablein ordinary teashops or star hotels on order. In teashops normally dosai isgiven with sammanthi inKerala. Dosai would be a little more thicker than prepared in the home. Sammanthiis liquefied chutni, red chillies are added during preparation. There is a dish normally preparedin Kerala houses. It is called Uppum mulagum udachathu (Crushed with handchillies, small onion added with coriander and curry leaves and a smallquantity of oil added). This used to be a common side dish with plaindosai. This side dish is not uncommon inTamilnadu also. 3.1 Special plain dosai Some time the plain dosai served would be more thick-Reason could be- batter wouldhave more fermented, not to throw awaychilli and onions sliced added to it and dosai is prepared thick so that itwill not stick. The more fermented batter has many special effect. In my home there willbe special invitation to come for tiffin, sometimes even before bathing, Wheninvitations are more I could well gather it could be due to tiffin being Uppuma, Usili or thick dosai with morefermented batter. 3.2 Oothappam Oothappam is another brother ofdosai. Here definitely additional ingredients are there like ginger, pepper,coconut pieces, and chillies, curry leaves. Normally we cannot consume morethan one oothappam. It is thicker to the size of adai, which I will bedetailing later. While dosai is notavailable in restaurants Oothappam would be available in restaurants. Oothappam though with chutni, sambarare available bigger restaurants serve with Aviyal also. The intake ofOothappam with aviyal has special taste. 90% batter could be slightly more fermented. 4. Oru sada Once a gentle man went to arestaurant. He called the server. He patiently described how his dosa should betaking two minutes for its boiling condition, quantity of oil, size etc etc.After hearing all, the server went tothe ordering area and told the dosa maker- Oru sada. (One plain dosai). He could cut down allthe description to two words – Oru sada. Plain dosas are not common in restaurants now. A person ordering plane dosa would be told, it would take time. For making special dosaoil would have already applied on hotplate. Hence sada has to be prepared with very least application of oil aftermaking many special dosai. The sada ordering person has sometimes to wait for15 minutes, while the later coming people would have finished their special dosaand coffee and washed hands!!! Railway stations earlier had dosai sold by vendors coming to sada dosaigroup. With in railway stations onecould get special dosai. I will conti nue in next part -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion on the web visit https://groups.google.com/d/msgid/thatha_patty/1206593929.2831699.1608685900493%40mail.yahoo.com.
