Dosa & chutney(s)

Dosa is one of the regular breakfast items at my home. Crisp dosas with chutney/sambar combination is the yummiest breakfast ever ! There are a variety of chutney recipes ; all are mostly very simple and quick recipes. I have tried three different chutneys here.
This is a long post. Recipes of dosa batter and three chutneys are given in this post. 



To make Dosa batter:


  • Idli rice : 3 cups
  • Urad dal : 3/4 cup
  • Fenugreek seeds : 1 tsp
  • Cooked rice : 2 tsp


Let's do it !

  1. Wash and soak the idli rice and urad dal separately. Soak fenugreek seeds along with urad dal.
  2. Soak for atleast 4-6 hours or overnight.
  3. Grind urad dal with some water at first till smooth and fluffy. Transfer to a big vessel so that there is enough space for it to ferment.
  4. Now grind the rice with some water till the grains are fully gone.Add the cooked rice finally and grind again.
  5.  The batter needs to be smooth in texture.
  6. Mix this with the urad dal batter. Add some salt, stir well and keep aside for 4-6 hours.
  7. In cold countries, inorder to ferment the batter, preheat the oven for 5 minutes. Then switch it off and leave the batter inside the oven overnight.
  8. The batter will be ready when you can see that it has risen due to the fermentation.


To make Dosas :

  1. Heat a cast iron/non stick round griddle/ dosa pan. (Psst... It need not be round , mine is a square one :P )
  2. Take dosa batter in a ladle, pour it in the centre and spread into a round using the behind portion of the ladle.
  3. Drizzle some oil on top. When it is cooked underneath, it starts coming off from the pan.
  4. At this stage, turn it over and let it cook inside also.
  5. Fold into half and transfer to a plate.

Chutneys :


Coconut chutney : 




What's in it:

Grated coconut : 1/2 cup
Roasted gram/ pottu kadalai : 2 tsp
Garlic clove : 1 
Green chilli : 1 
Salt : to taste

To temper:

Mustard seeds : 1/4 tsp
Curry leaves : 3-4 nos.
Oil : 1 tsp

Let's do it!

Grind the coconut, chilli, garlic, pottu kadalai and salt with some water into a thick paste.
If you are using frozen coconut, grind with hot water so that oil wont ooze out.
Transfer to a bowl. Heat some oil in a small kadai, add "to temper" ingredients and then transfer them to the chutney bowl.

Mint chutney :


Recipe source : Rak's Kitchen


What's in it:

Mint leaves : 3/4 cup
Grated coconut : 1/2 cup
Green chillies : 3 big
Roasted gram/ pottu kadalai : 1 tbsp
Tamarind : a small piece
Turmeric powder : 1/4 tsp
Salt : to taste

To temper:

Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Oil : 1 tsp

Let's do it !

Wash the mint leaves. Heat a pan and saute the mint leaves till they are shrunk.
Grind the mint leaves, coconut, chillies, pottu kadalai, tamarind and turmeric powder with some water to a fine paste.
Add salt to taste and mix. Transfer to a bowl.
Heat oil and temper the tempering ingredients and add them to the chutney bowl. Mix well.

Onion tomato chutney :




Recipe source : Rak's Kitchen

What's in it :

Tomato : 1 big
Onion : 1 medium
Coconut : 1 tbsp
Red chillies : 3
Kadalai paruppu/ Channa dal : 1 tbsp
Asafoetida : A pinch
Salt : to taste

To temper:

Mustard seeds: 1/4 tsp
Urad dal : 1/4 tsp
Curry leaves : 3-4 nos.
Oil : 1 tsp

Let's do it !

Heat oil in a pan, add chopped onions and tomatoes and fry well.
Add channa dal to this.
In an open flame, roast the red chillies till they turn dark using a pair of tongs.
Blend everything together with some water till a smooth paste is formed.
Add salt to taste. Transfer to a bowl.
Temper the tempering ingredients in some oil and transfer to the chutney and mix well.  




Comments

  1. Wow, that's definitely a platter I would enjoy. Dosa + various chutneys is a staple at our home :-)

    Thanks a lot for stopping by my space and leaving such wonderful words for the Carousel cake.

    Regards,
    Manju
    http://manjuseatingdelights.blogspot.com/

    ReplyDelete
    Replies
    1. Thanks a lot Manju :-) . BTW, your carousel cake deserves much more than that ! :-)

      Delete

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