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.
Let's do it !
To make Dosas :
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.
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.
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.
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 !
- Wash and soak the idli rice and urad dal separately. Soak fenugreek seeds along with urad dal.
- Soak for atleast 4-6 hours or overnight.
- 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.
- Now grind the rice with some water till the grains are fully gone.Add the cooked rice finally and grind again.
- The batter needs to be smooth in texture.
- Mix this with the urad dal batter. Add some salt, stir well and keep aside for 4-6 hours.
- 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.
- The batter will be ready when you can see that it has risen due to the fermentation.
To make Dosas :
- Heat a cast iron/non stick round griddle/ dosa pan. (Psst... It need not be round , mine is a square one :P )
- Take dosa batter in a ladle, pour it in the centre and spread into a round using the behind portion of the ladle.
- Drizzle some oil on top. When it is cooked underneath, it starts coming off from the pan.
- At this stage, turn it over and let it cook inside also.
- Fold into half and transfer to a plate.
Chutneys :
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.
Wow, that's definitely a platter I would enjoy. Dosa + various chutneys is a staple at our home :-)
ReplyDeleteThanks a lot for stopping by my space and leaving such wonderful words for the Carousel cake.
Regards,
Manju
http://manjuseatingdelights.blogspot.com/
Thanks a lot Manju :-) . BTW, your carousel cake deserves much more than that ! :-)
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