Kancheepuram Dosa

A different technique to relish your normal everyday Dosa.

What You Need:

1 Raw Rice 1 cup
2 Urad Daal 1/2 cup
3 Chana Daal 2 tbsp
4 Poha 1/2 cup
5 Curd 2 tbsp
6 Fenugreek Seeds 5
7 Oil 1 tbsp
8 Salt To taste
9 Curry Leaves 7
10 Green Chilies Chopped 1
11 Hing Pinch
12 Chana Daal 1 tbsp
13 Cumin seeds Crushed 1 tsp
14 Whole Black Pepper Crushed 1 tsp

Steps To Make:
Soak Rice, Urad Daal, Chana Daal and Fenugreek Seeds for 4 hours.
Wash poha and mix with the above ingredients after 4 hours of soaking and grind to a fine paste.
Add curd, salt and mix well.
Allow the mixture to ferment for 8 hours /overnite preferably.
Heat oil in a small tempering  pan.
Add hing, cumin seeds, black pepper, green chilis, curry  leaves and chana daal.
Add this tempering over the fermented batter and mix with a fork.

Heat butter in a dosa pan.
Take 1 big serving spoon full of batter and gently spread over the dosa pan in the size of pan cake.
Cover and cook for 2 minutes on medium flame.
Open lid, flip it upside down and cook again for 2 minutes.
Serve with liquid jiggery or coconut chutney of your choice.

Enjoy these savory dosas for breakfast.

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