Rice Dosa or Rice Attu (no baking Children Special Recipe) బియ్యపు అట్లు

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• published: 01 Sep 2015
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Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour.In Japanese, rice flour is called komeko (米粉?) and is available two forms: glutinous and non-glutinous.[1] The glutinous rice is also called sweet rice, but despite these names it is neither sweet nor does it contain gluten;[2] the word glutinous is used to describe the stickiness of the rice when it is cooked. The non-glutinous variety called jōshinko (上新粉?) is made from short-grain rice and is primarily used for creating confectioneries.[3] Mochigomeko (もち米粉?, or mochiko for short) is produced from ground cooked glutinous rice (もち米 mochigome?) and is used to create mochi or as a thickener for sauces.[3] Another variety called shiratamako (白玉粉?) is produced from ground uncooked glutinous rice and is often used to produce confectioneries.[Many dishes are made from rice flour, including rice noodles and desserts like Japanese mochi and Filipino cascaron. Vietnamese banh canh uses rice flour. Rice flour is used in making General Tso's chicken, neer dosa, golibaje (Mangalore bajji), mantou, and rotti. The flour is mixed with wheat, millet, other cereal flours, and sometimes dried fruits or vegetables to make manni, a kind of baby food.[citation needed] This is commonly made in the districts of Dakshina Kannada, Udupi of Karnataka, India. It is a regular ingredient in Bangladeshi cuisine and is used in many rotis and desserts such as shondesh and bhaka phitha (steamed rice cakes). It is also used in Iranian Kheer (a common South Asian dessert).Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Andhra Pradesh, Karnataka, Tamil nadu, Kerala and Telangana. It is also popular in other parts of India, and other countries like Sri Lanka, Mauritius, Myanmar, Nepal, Malaysia and Singapore.A mixture of rice and urad dal (ulundu) that has been soaked in water is ground finely to form a batter. Some add hand full of fenugreek seeds soaked along with rice. The proportion of rice to lentils is generally 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, batter is mixed with water to get the desired thickness. the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also served usually with chutney and sambar. The mixture of urad dal and rice can be replaced with highly refined wheat flour or semolina.Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are: Sambar Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander) There are variety of chutney served along with Dosai, refer the link http://www.chitrasfoodbook.com/2014/10/35-chutney-recipes-sidedish-for-idli.html Dry chutney (podi or molagapodi): a powder of spices and sometimes desiccated coconut Indian pickles