Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Indian Dosa Recipes


Ingredients      
1 cup urid dhal
2 cups rice
2 teaspoons fenugreek
1 teaspoon salt
Oil for making dosas

Method :
1. Wash and soak together the urid and fenugreek in water for about 7 hours at least. Wash and soak separately the rice in water for the same amount of time.

2. Drain the water and grind the urid and the rice separately in a food processor or liquidiser. Add water to get a nice consistency while grinding.

3. Mix both batters together with the salt and set it aside for at least about 12 hours until the mixture ferments. Care should be taken to use a large enough container as the batter tends to increase in volume when fermented.

4. When the mixture is ready to be made into dosas, add more water if the batter is too thick.

5. Place a griddle on the stove and when the griddle is hot the dosas can be made.

6. Smear a little oil on the griddle. Do not use too much oil as the batter will not spread evenly.

7. Pour a ladleful of batter on the griddle, beginning in the centre spread the batter quickly in a spiral motion outwards.

8. Increase the heat and cook for a couple of minutes until golden brown in colour.

9. Turn the dosa over carefully lifting from the sides. Fry for a few more minutes until ready. Spread a teaspoon of oil round the edges to give a crisp dosa.

10. Serve with chutney and sambar.
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