Alrighty then! Something from the hardcore roots of my existence. I have always liked dosas with nice mint or coconut chutney. In fact if I am not having idli (and the optional vada) with chutney and sambar for breakfast while traveling in India then most likely I am having dosa. I also like the variations dosa has - onion, set, masala, butter...oh the list goes to eternity. Hence, given the fact that we have a blessed long weekend here, I decided to dish out some good old plain dosa. I still have batter left so I might try a few variations too. For now - here it is! It came out great actually. Crispy, golden brown and absolutely yummy with slightly spicy coconut chutney. I am giving below the recipe for each of these. Enjoy!
Plain rice dosa
Ingredients
3 cups rice (or 1 1/2 cup of rice flour)
1 cup of udal daal
1 table spoon methi seeds
salt to taste
Method
Soak the rice + udal daal + methi seeds in water for about 4-5 hours. Overnight is also fine. Then grind to make a smooth batter and let it ferment overnight for about 7-8 hours in some warm place. You need it to be slightly frothy and bitter smelling to know its ready. You can add salt to this batter once you are ready to roll.
Heat a little oil in a non-stick pan and pour one large spoonful of batter on the center. Let it spread to make a circular shape. Add a little oil to the edges and let it cook for about 2-3 minutes. Once the edges turn slightly brown turn the dosa over and let the other side cook for about 2-3 minutes. That's it! Plain dosa is good to go!
Coconut chutney
Base ingredients
4 tablespoons coconut milk (or 1 shredded coconut)
3 green chillies chopped
1 teaspoon cumin seeds
small piece of tamarind (seedless)
2-3 pieces of fresh ginger
2 tablespoon roasted chana daal (kadale poppu)
salt to taste
coriander leaves - finely chopped
For tempering
1 teaspoon urad daal
1 teaspoon mustard seeds
2-3 whole red chillies
1 tablespoon cut curry leaves
1 tsp heeng powder
1 tbsp oil
Method
1) Combine all the items for the base chutney and blend them with little water. It should not be too watery.
2) Now do the tempering with a little oil and add it to the blended chutney.
That's it! Your yummy chutney is ready for consumption.
..ShaKri..
Plain rice dosa
Ingredients
3 cups rice (or 1 1/2 cup of rice flour)
1 cup of udal daal
1 table spoon methi seeds
salt to taste
Method
Soak the rice + udal daal + methi seeds in water for about 4-5 hours. Overnight is also fine. Then grind to make a smooth batter and let it ferment overnight for about 7-8 hours in some warm place. You need it to be slightly frothy and bitter smelling to know its ready. You can add salt to this batter once you are ready to roll.
Heat a little oil in a non-stick pan and pour one large spoonful of batter on the center. Let it spread to make a circular shape. Add a little oil to the edges and let it cook for about 2-3 minutes. Once the edges turn slightly brown turn the dosa over and let the other side cook for about 2-3 minutes. That's it! Plain dosa is good to go!
Coconut chutney
Base ingredients
4 tablespoons coconut milk (or 1 shredded coconut)
3 green chillies chopped
1 teaspoon cumin seeds
small piece of tamarind (seedless)
2-3 pieces of fresh ginger
2 tablespoon roasted chana daal (kadale poppu)
salt to taste
coriander leaves - finely chopped
For tempering
1 teaspoon urad daal
1 teaspoon mustard seeds
2-3 whole red chillies
1 tablespoon cut curry leaves
1 tsp heeng powder
1 tbsp oil
Method
1) Combine all the items for the base chutney and blend them with little water. It should not be too watery.
2) Now do the tempering with a little oil and add it to the blended chutney.
That's it! Your yummy chutney is ready for consumption.
..ShaKri..
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