Kancheepuram Dosa is famous for its unique taste and flavor and small variation
from the plain dosa. I adapted this recipe from Kitchen Tantra.But I made few change . In this recipe, the batter is prepared with Raw rice, idly rice,
urad dal and Methi seed and tempered with spices. This recipe is a big hit in
my family and it tastes excellent with tomato chutney and sambar.
Ingredients:.
Parboiled Rice 1 cup
Raw rice 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 tbsp
Curds / Yogurt- ¼ cup
Salt as per taste
For Seasoning:
Mustard seeds – 1 tsp
Chana dal -1/4 cup
Urad dal -1/4 cup
Asafoetida- 1tsp
Black pepper 1 tbsp
Cumin seeds 1tbsp
Roasted Pepper &cumin powder- 1 tbsp
Ginger-1tsp
Green chilies 4-5chopped
Coconut finely chopped -1/4 cup
Curry leaves few
Salt as per taste
Ghee or sesame oil-2 tbsp
Method:
1.Wash well and Soak rice and urad dal in water each
separately. Soak fenugreek along with urad dal in sufficient water for around
4-5 hours.
2.Wet grind them each separately to coarse thick batter. Add
curd and salt then, mix the batter together and leave it aside 8 hours or
overnight.
3.Heat ghee/oil in a wok. Add mustard, pepper, cumin, ginger
asafoetida, green chilies and curry leaves. Let them pop and splutter well.
4.Now add chana dal, urad dal
coconut and roasted powder to this. Fry till they turn reddish brown.
5.Run this seasoning over the fermented batter. Mix them
thoroughly.
6.Heat a pan over high flame and reduce to medium flame..
7.Take a ladle full of batter and spread it uniformly into a
circle using the back of the ladle..
8.Add oil on the sides only after spreading the dosa.. Flip
after slowly removing the edges of the dosa and cook for around half a minute..
9.Serve hot/ warm with coconut / tomato chutney
Tomato chutney:
Today I prepared special tomato coconut chutney. This
version of tomato chutney is very simple and quick to make. This chutney is my
Amma’s kaipakkuvam. I make this chutney often,
in slightly large quantities, and it comes very handy during rushed mornings.
It serves as a great side dish for idli dosai and even roti! Tastes best and It’s
one of my favourite chutneys and is an amazing combo with rice and chuttaAppalam/Papad.
Ingredients:
Tomato-4 cut into small pieces
Shredded Coconut- ½ cup
Green chili- 4
Channa dal-1 tbsp
Uraddal- 1 tbsp
Tamrindpulp -1/4 tsp
Curry Leaves -1 sprig
Oil - 2 tbsp
Salt - to taste
To Temper
Mustard seeds- ½ tsp
Urad dal-1/2 tsp
Channadal-1/2 tsp
Curry leaves – 1 sprig
Asafetida pinch
Method:
1. Heat the oil in a
pan, add the chana dal, urad dal, greenchillies and curry leaves and sauté for
a few seconds.
2. Add the tomato and
sauté for 4 to 5 minutes .Then add the coconut
and salt and sauté for another 2 to 3 minutes.
3. Allow it to cool
completely. Grind it in a mixer to chutney consistency andTransfer it to a
bowl.
4. Heat the oil and
when it is hot, add the mustard seeds, Chana dal and urad dhal.
5. When the seeds
start spluttering, add the curry leaves. Then transfer it to the chutney.&
Stir well.
