This week’s recipe is called dosa, which is a very famous breakfast item in the southern part of India. It is very similar to pancakes, but it needs a little bit of practise to get them just right. Good luck!
Ingredients
- 1 cup urid dal (plain, no skins)
- 3 cups Basmati rice
- Salt to taste
- Oil
For the chutney:
- 1/4 cup Bengal gram
- 1/2 cup fresh coconut
- 2 green chillies
- 2 tsp oil
- Cumin seeds, mustard seeds and few curry leaves to garnish
- Salt to taste
Method
Soak the urid dal and rice for 4 to 5 hours.
Grind the ingredients together, adding water to make a smooth pouring batter. Leave the batter in a big bowl (double the size of the quantity of the batter) and place under a preheated grill for 2 hours, or you can leave in a warm place overnight to ferment fully.
Heat a wide flat saucepan. Pour one ladle or big spoonful of batter in the middle, then gently and quickly spread the batter around, moving in a circular motion.
When it is a little brown, turn over and cook for a minute or two. Then serve hot with ketchup or chutney.
Making the chutney: Fry the Bengal gram, adding 1 tsp of oil till it turns golden brown. Add the coconut and salt and grind into a fine paste, adding enough water.
Heat 1 tsp of oil in a saucepan. Add the cumin, mustard and curry leaves. When the oil starts sizzling, pour it in the chutney and stir. It’s now ready to serve with the dosa.
Ratna Pusarapu
ratnasree@gmail.com
