Dosa, a beloved Indian breakfast staple, is known for its incredible versatility, allowing for creative experimentation while maintaining its authentic essence. The silk dosa, often referred to as the 'tissue paper' dosa due to its extremely thin crepe-like texture, stands out as a nutritious variant. True to its name, this dosa boasts a soft and silky texture, elevating the dining experience. Setting it apart from other dosa varieties, silk dosa is prepared using kaima rice, typically reserved for biryani.
Here's a simple guide to creating these delicious and thin silk dosas in the comfort of your home.
Ingredients
1 cup kaima rice
1 cup coconut milk
2 eggs
1 carrot
A handful of coriander leaves
Salt to taste
Preparation
Soak the kaima rice for a minimum of four hours.
Strain the rice, removing any excess water.
In a mixer jar, grind the soaked rice with eggs and coconut milk until a smooth batter forms.
Incorporate finely chopped carrot, coriander leaves, and salt into the dosa batter. Mix thoroughly.
Grease a pan with oil.
Pour a ladle full of batter onto the pan, spreading it into a thin crepe.
Drizzle some ghee on top of the dosa.
Flip and cook until both sides are golden brown.
Serve and relish the delightful silk dosa with sambar and coconut chutney.
Savour the unique blend of flavours and textures in this delightful breakfast treat!
