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Thursday, 20 September 2012

Sada Dosa with Coconut Chutney

Dosa- yummy and crispy.

I am late on uploading this recipe but did not get much time because of festival. This is simple and quick recipe to cook though you need preplanning for making dosa batter.

This time had sada dosa with coconut chutney. I had made coconut chutney earlier for trirangi briyani but this time the recipe was jain i.e., without onion and garlic.

Preparation time: 10 minutes
Cooking time: 20 minutes
Sreves: 15-17 medium sized dosa

What goes it to make dosa batter:

Urad Dal (split black lentils) - 1 cup
Rice- 1 cup
Salt- as per taste
Water- 1 glass

How did I make it dosa batter:

Wash and soak rice and urad dal in water overnight in two separate cooking pots.

[Foodies Note: You use methi seeds to get nice fermentation for the batter especially in winter season. You can soak methi seeds along with urad dal.]

Next day morning, as the dal swells and rice softens up grind them separately in a wet jar of grinder. Before grinding do drain off the water.

Mix them both well and add salt to it. Keep it covered in a dark place for about 6-7 hours before making dosa.

What goes in to make coconut chutney:

Dried coconut, chopped- 1 nos
Curry leaves- 1 sprig or 4-5 leaves
Green chilli, chopped- 3-4 nos
Curd- 1 ½ cup
Sugar- 1 ½ tbl spn
Salt- as per taste
Oil- 2 tbl spn
Mustard seeds- ½ tbl spn
Asafoetida (Hing) - ½ tbl spn

How did I make coconut chutney:

Cut the dried coconut into small pieces.

Grind chopped coconut, curry leaves, green chilli, curd, salt and sugar together in a grinder.

Take out the chutney in a bowl.

Now in a small kadai, heat oil. As it heats up, temper mustard seeds and let them pop properly. Then add hing to it. 

Now add this to the chutney in the bowl and mix it well.

To make dosa:

Heat the non stick tawa.

To the batter add water to make it consistent enough so that it can be easily spread on the tawa. The mixture should be little thick so be careful when you mix water to the batter.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Put little ghee or oil around the sides. 

Cook both the sides till they turn golden brown and crisp (if you like crispy dosa). 

Remove with spatula. 

Serve hot with coconut chutney.

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