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DOSA
Rice - 2 glasses 2 hrs
Flattened rice - 1 glass 10 mins soak
Coconut - 1 glass
Fenugreek seeds - 1 tsp
Mustard seeds - ½ tsp
Urad dal - 1 tbsp
Chilly flakes
Asafoetida powder - 2 pinches
Salt - to taste
Oil
CHUTNEY
Tomato - 1 big
Onion - 1 small
Ginger - 1 small piece
Garlic - 2 big cloves
Coconut - grates, one handful
Chilly flakes
Kadala paripp = 1 ½ tbsp
Hi everyone, today let’s see how to make an easy Kutti Dosa and a Chutney to go with the dosas.
To make the batter of the Dosa, into a mixer grinder, add two glasses of rice that is soaked in water, for around two hours. Make sure to wash the rice thoroughly before soaking it in water.
While grinding the rice, add a little amount of the water from the water which was used to soak the rice, just enough to grind into a smooth paste.
Once you have ground the rice into a fine paste, into the same paste, add a teaspoon of fenugreek seeds which has been soaked for 20 minutes and one glass of grated coconut. The frozen grated coconut which I bought did not taste good, that is why I am using chunks of coconut. Grind everything well again and add a glass of white flattened rice which has been soaked in water for 10 minutes.
The batter should be a little thicker than normal Dosa batter..
Transfer everything into a large bowl and give it a good mix with your hand and let it sit for an overnight to form a fluffy batter.
This batter will take a little longer than normal Dosa batter to rise, because it has no urad dal in it.
Once the batter has risen to soft and fluffy, prepare a tempering and mix it with the batter..
To prepare the seasoning, heat some oil in a pan and splutter half a teaspoon of mustard seeds and add 1 tablespoon of urad dal into it.. Roast the urad dal well until golden and crispy and then add some chilli flakes to taste, two pinches of asafoetida powder and pour the seasoning into the batter and mix well.. season the batter with some salt to taste and you’re good to go.
After the batter is ready, drizzle a little oil on a Dosa pan or any other pan and pour little dollops of butter and prepare Kutty dosas and serve with the delicious Chutney.
To prepare the Chutney, roast some coconut in some oil in a pan and add 1 ½ tablespoon of kadala paripp to it when the coconut starts to change the colour to golden..
Along with the Kadala parippu, add two cloves of chopped garlic and a small piece of chopped ginger as well, and roast until the ginger and garlic lose its raw smell. Once the ginger and garlic start to change colour, chop in the onion and tomato, add some chilli flakes and some salt to taste and cook until the tomato turns soft and mushy..
Once everything is cooked and softened well, let it completely cool down and grind it into a fine Chutney in the mixer grinder and serve with the dosas..