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!
This recipe here is adapted based on our very own Aloo Tikki. The other day I had some left over cooked garbanzo beans/chickpeas and based on this idea of Falafel I combined this with the regular Tikki dough and made these Chana Aloo Tikki. Adding mashed chana does not make difference to the taste, but the good thing is that it provides good nutrition as it is rich in protein and fiber.
The kiddo has been showing interest in this snack (crossing fingers!). So I even sometimes pack this as a side item for his lunch box. I prepare the dough the previous night and in the morning I make few and pack them in his lunch box.
Now, you can be creative and add some veggies like cabbage, carrots to this and make it even healthier. You can also substitute garbanzo beans with the legume/bean of your choice. This can be had as an afternoon snack with some hot tea. It tastes good with ketchup.
- 3/4 cup cooked garbanzo beans/ canned is also fine
- 1 big potato (peeled and boiled)
- ½ cup chopped onion
- 1 tsp red chilli powder
- 1 tsp Aamchur powder (optional)
- 1 tsp Jeera (cumin seeds)
- 1 Tbsp coriander leaves (chopped)
- 1 cup bread crumbs
- (If using the canned beans then ignore this step) Soak the garbanzo beans in enough water overnight. Pressure cook the beans until it is soft (not mushy).
- Drain the water and then using a potato masher mash the beans until there are no lumps.
- Similarly mash the potato (peeled and boiled) and keep aside.
- On a big plate combine mashed potato, beans along with the other ingredients (except oil and bread crumbs) well making sure there are no lumps. Taste for seasonings and adjust taste.
- Heat a flat bottom pan (preferable non-stick) and spread around 1 tsp of oil.
- Divide this mixture into big lemon sized balls, take one and using the tip of your hands flatten it.
- Coat this thoroughly in the bread crumbs on both sides and place them on the pan. Continue the same process for the remaining balls.
- Put little oil around each patty and cook until it is done.
- After one side is cooked, gently turn it on the other side and let it to cook. Transfer to plates after they are evenly browned on both sides. Eat with ketchup!
Lauki does not get cooked often in our house. This vegetable along with zucchini has been deemed as having sweet taste when cooked by DH and so they get ignored. Hence they do not find a good place in our kitchen. However recently one of my colleague had brought this curry for lunch and I took a liking to it. I noted down the recipe and made it when DH was away for the day. It is a simple curry that gets done in no time and forms a good accompaniment with either rice or rotis.
Lauki (Hindi) is known as Bottle Gourd in English. The cooked vegetable is cooling, diuretic, sedative and anti bilious. It gives a feeling of relaxation after eating it. However, bottle gourd should not be eaten in a raw state as it may prove harmful for stomach and intestines (Source)
- 1 large lauki/bottle gourd (peeled and chopped into cubes)
- 1/2 cup onion chopped
- 1-2 tsp red chilli powder
- 1/2 tsp turmeric
- 1 tsp urad daal
- Mustard seeds
- Curry leaves
- Cumin seeds/jeera
- Salt to taste
- Take a heavy bottom pan and heat about 2 tsp of oil. Add mustard seeds and let it splutter.
- Add the curry leaves and jeera/cumin seeds, urad daal and mix until it turns light brown.
- Add the diced onions and sauté until it turns transparent.
- Add the chopped lauki, salt, turmeric, and red chilli powder and mix well. Add about 1/2 cup of water and stir again.
- Cover with lid and let it cook on simmer, stir in between.
- Switch off when the lauki is cooked, finally add chopped coriander for garnish and stir.