Chutney and Plain Dosa Recipe


In our house Dosa chutney or Idli chutney gets transformed from a breakfast ritual to a Friday Dinner ritual. If it is Idli one week, then it is Dosa the other week. I soak the daal and rice Thursday morning while leaving for work and grind it in the night. So by Friday evening the batter has ample time to ferment. This is the recipe I follow for dosa with good results. Here are some more recipes for Idli and Dosa. 

I know Plain Dosa and chutney is an easy recipe for many of us, especially for the people from the South. But for many of my friends and colleagues from the North it is the opposite. So without much talk here is the recipe for Plain Dosa and Chutney.

Ingredients for Dosa

  • 1 cup urad daal
  • 2 cups rice
  • 1/3 cup chana daal
  • 1 tsp methi seeds/fenugreek
  • Handful of poha/aval/avalakki/beaten rice (thick or thin is fine)


  • Soak the urad daal, rice, chana daal, methi in sufficient water overnight.
  • When you are ready to grind the next day soak the poha in little water (until it puffs up) and keep it aside.
  • In a blender/grinder grind the soaked rice, daals, methi and the poha with little water to a paste consistency.
  • The consistency of the batter should not be too thick or thin. Add more water if necessary to ease the grinding process.
  • Transfer the batter to a container and let it sit aside to ferment. It takes at least 8-10 hours in summer and about 24 hours in winter.
  • When ready to make the dosas, take the batter out and add water, salt as necessary and mix thoroughly.
  • Heat the iron griddle or non-stick tava on medium-high heat. Sprinkle some water on the tava.
  • Now pour a ladle of batter in the centre, spread with the back of the ladle to form a big circle.
  • Pour a tsp. of ghee or oil over and around it. Let it cook for a minute until the bottom part has lightly browned.
  • Turn with a spatula when crisp and flip onto the other side. Let it cook for another 30 secs.
  • Take the dosa out and serve hot. Continue making dosas similar way with the remaining batter.



Ingredients for Raw Mango chutney: 

  • 1 cup shredded coconut  (fresh or frozen)
  • 3-4 green chillies
  • ¼ cup raw mango cut into chunks (skin peeled) [substitute with 1 tbsp tamarind paste]
  • Salt to taste


  • 1 tsp Mustard seeds
  •  3-4 Curry leaves
  •  Asafetida (hing) a pinch
  •  2-3 red chillies broken into an inch
  •  1 tsp oil  


  • First grind the shredded coconut along with green chillies, and salt without adding any water.
  • Then add the raw mango chunks and grind again (without water).
  • After it has blended add sufficient water and grind again. Do not grind for a long time as it will become sweet. Transfer to a bowl.
  • For tadka heat oil in a small pan, add mustard seeds, curry leaves, red chillies and asafetida, and mix well. Pour this over the chutney and close this with lid immediately. Mix before serving. 

Serve this along with ho Dosas!

Kashay– Nutritional Spiced Hot Drink


Kashay (In Konkani) is a hot milk beverage that is common in many Konkani households. It is a spiced drink that is not only potent but a nutritional powerhouse as well. This is preferred as beverage choice by many people instead of the regular tea or coffee.

Growing up I remember many elderly people having Kashay in the evening as it would aid in digestion and also have a cooling effect on the body. This was a common drink in my house as well. Many times while making this drink my mom used to add lemon grass (called Nirvale tan in Konkani) while making this drink. That adds even more flavor and aroma to this drink.

The first step while making the Kashay involves preparing the powder called as Kashay Pitto (Konkani). This involves dry roasting various spices including cumin, coriander, fennel and fenugreek. The roasted spices are then powdered and stored in air tight container. The powdered so prepared can be used for making the warm milk as and when desired. The kashaya powder by itself is very aromatic.

Few weeks ago, my MIL reminded of this nutritional drink and asked me to give it a try. I looked around and found the recipe here and here. Ever since I tried it, we have been hooked on to this drink.  Since in the mornings DH and I do not consume coffee or tea this drink works wonders for us. Also because of the cold wintery mornings, this drink provides a warm nourishing boost.


(Kashay powder/pitto)

Coriander seeds: Coriander is a very good source of dietary fiber and a good source of iron, magnesium and manganese. It is supposed to reduce the level of total and LDL (the “bad” cholesterol), while actually increasing levels of HDL (the “good” cholesterol). (source)

Cumin seeds: Cumin seeds may also have anti-carcinogenic properties. Cumin seeds have traditionally been noted to be of benefit to the digestive system. They are a very good source of iron, a mineral that plays many vital roles in the body. (source)

Fennel Seeds: As fennel seeds are rich in phytoestrogens, consuming them has a powerful effect on stomach disorders and irritable bowels. Other than that, the seeds are used to normalize the functioning of the lungs, liver, spleen and kidneys. Moreover, they are useful in comforting chest pain, lowering hypertension, easing water retention, curing heartburn, bronchial asthma and controlling cardiac problems. (source).

For people trying for first time, I suggest trying this in smaller quantities and adjust levels according to taste. All the spices that go into the drink promote good health in one way or the other and I feel it is totally worth it.

Recipe Source: Adapted from Aayi’s Recipes and Konkani Kitchen


To make the powder

  • 1 cup coriander seeds
  • 1/2 cup cumin seeds
  • 1/4 cup fennel seeds
  • 1 teaspoon fenugreek seeds (optional)

To make the drink

  • 1 cup milk
  • 1 cup water
  • 2 tsp powdered jaggery/sugar
  • ½ tsp fresh grated ginger (optional)
  • 1 tsp kashay powder (see above)



  • Powder: Roast ingredients separately in a small pan until light brown and powder finely. No need to add oil while roasting.
  • To make the drink: Heat a small saucepan/vessel.  Into this add 1 cup of water and 1 cup of milk and boil.
  • Add jaggery, 1 tsp powder and stir well and continue to heat for a minute.
  • Remove from flame and close with lid for 5 minutes and keep aside.
  • Transfer to tea cup by using a strainer. (optional) Serve hot.
  • Note: I do not strain the powder as I feel some nutrients will be lost. You have to keep stirring the drink while having it though.

Horse Gram Curry and Rasam (Kultha saar upkari)


Konkani cuisine uses lot of Horse Gram (called as Kulith) in its cooking; there is the ghashi, koddel, chutney, dosa and this saar/upkari. This is a simple dry curry and rasam, delicious and nutritious as well. Horse gram is first soaked, cooked and then finally seasoned. The cooked water is used to make the rasam by flavoring with seasoning of garlic. Since the cooked water is used, there is no wastage or loss of nutrients of any sort. 


Horse gram is an excellent source of iron and molybdenum.  It is considered helpful for people with iron deficiencies, weight loss and maintaining body temperature. It is also recommended for people who have knee pain problems.  

I pretty much follow the same procedure for this as I do while making Chana Saar/ Upkari, Lima Beans Curry or the Black Eyed Bean Saar upkari. I usually make a saar/upkari once a week using either of these beans. The combination goes well with plain rice and a small dollop of ghee.



Ingredients: (Horse gram subzi /Kultha upkari) 

  • 1 cup dry Horse Gram/ (soaked overnight) [Hurali/Huralikalu in Kannada, Kulith in konkani]
  • ½ cup chopped onion
  • 1 tsp Mustard seeds
  • 3-4 green chillies
  • 3-4 curry leaves
  • 1 cup chopped dill leaves (substitute with coriander leaves, palak etc) [shepu bhaji/ Sabbasige sappu]
  • ¼ cup shredded coconut
  • Salt
  • oil 

Ingredients: (Horse Gram Saaru /Kultha Saaru) 

  • water available after boiling horse gram
  • 1 medium tomato, chopped finely
  • 2-3 green chillies, slit into 2
  • ½ cup chopped coriander leaves
  • 2 Tbsp tamarind paste
  • 5-7 garlic cloves, crushed and skin removed
  • 1-2 dried red chillies
  • 3-4 curry leaves
  • Salt
  • oil 


Procedure: (Horse Gram upkari/curry) 

  • Make sure that the beans are soaked overnight or for about 8-10 hours in enough water. 
  • Pressure cook the soaked Horse Gramin sufficient water. This takes a long time to cook, I have to let it cook for 6-8 whistles). Keep aside and let it cool. 
  • Take a heavy bottom pan. Add oil and prepare the seasoning with mustard, curry leaves. 
  • Add onion, green chillies, salt and sauté until the onions turn transparent. Add the chopped dill and continue to stir. 
  • Meanwhile open the pressure cooker and drain the cooked water completely into another vessel (do not throw this water away; this is used for making the rasam/saaru). 
  • Add the cooked horse gram to the mixture and stir well. 
  • Note: it takes time for the horse gram to get the salt into it. So add salt and keep sprinkling water and mixing. 
  • Check for taste. Add more salt, chilli powder, if required. 
  • Finally add the coconut and mix again. 

Procedure: (Horse Gram Rasam) 

  • In a separate vessel/sauce pan transfer the pressure cooked water from the horse gram. 
  • Add finely chopped tomatoes, tamarind paste, slit green chillies and salt to this cooked water. 
  • Let this cook on low flame for about 20-25 minutes stirring in between. The liquid will reduce and make it little thick. 
  • Meanwhile heat a separate pan (for seasoning) add 2 tsp oil. Add all the crushed garlic and stir until it turns light brown. Add curry leaves and broken red chillies. 
  • Add this garlic seasoning to the boil rasam and close the lid. Garnish with coriander leaves.