Wednesday, 21 December 2011

PLAIN DOSA AND COCONUT CHUTNEY



DOSA AND CHUTNEY


WHAT YOU NEED:


Udad dal  1/4 cup
Raw/ white rice 1 1/2 cups
Boiled/red/ukdo rice  1/4 cup
Salt to taste


HOW TO MAKE IT:


Wash and Soak Udad dal and rice separately for 3 hours.


Grind Udad dal with little water  to a fine batter.
Transfer this in a big vessel.
Grind rice with little water to a smooth dough.
Transfer this to the same vessel.
Add salt to the dosa batter before you go to bed.


Keep it overnight to ferment.


Next day stir the batter well.


Heat tava on high flame, grease with oil, reduce the flame to medium and pour a ladle full of batter on the tava and spread in circular motion to make a thin dosa. 
Put a little oil or ghee on the dosa's edges to make it more crispy. 
When crisp fold and serve hot with coconut chutney.


HOT YUMMY DOSAS AND CHUTNEY




For the Chutney:


Coconut grated 4 handfuls
Green chillies 3
Hurikadale dal 2 tsp
Curry leaves a few
Salt


Grind all the above ingredients to a fine paste.
Transfer this to a bowl and seasoning of mustard and curry leaves makes the chutney yummy... 

1 comment:

venkatesh kamath said...

After Idli this is the best item for early mornings.Simple as its name the taste isn't simple but great because you can keep having half a dozen of those depending on how nice its partner the coconut chutney has been made.The taste of dosa after all is complete only with the chutney.
The essence of any dosa are the number of holes it can produce.This may sound funny but it does and what Jaya made here is the way it has to be.Nicely and delicately prepared as it appears it should taste great.

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