PLAIN DOSA(SADA DOSA) WITH COCONUT CHUTNEY.

PLAIN DOSA:

One of the no-think, no-trouble option for breakfast as loads of dosa batter can be made and stored in the fridge. When I’m in no position to answer the million dollar question ‘Whats for breakfast today?’there comes Dosa batter, my saviour from the fridge and with some spicy coconut chutney the wholesome breakfast is ready.

You’ll need:

Urad Dal: 1 cup

Rice: 3 cups

Methi (fenugreek) seeds: 1/2 teaspn

Salt to taste

poha-thk variety: 1/2 cup

Oil: 2 teaspn

In a vessel soak the rice in water and in a separate vessel soak urad dal, methi seeds and poha in water and let them be soaked for 5-6 hours.  Grind these ingredients into fine batter and add some salt to it and keep it overnight for fermentation. Once the batter rises up, then its ready for dosas to be made.

Procedure:

Keep a non stick tava or griddle on the stove. Once the griddle is heated properly, you can cut a piece of potato or onion into half and rub it evenly on the tava so that the heat gets distributed properly and also potato absorbs all the moisture from the griddle. Apply a little oil on the griddle,pour some batter and keep moving the batter to form a circle  as you make pancake but on a low flame. Since the griddle is non stick you will not need much oil. Hot steaming Dosas for breakfast is ready.

Coconut Chutney:

Grated coconut: 1 cup

green chillies: 2 nos

Corriander: 2 tablespn

Curry leaves: 4-5 nos

Tamarind: small leaf

Ginger: a small sliver

sugar: 1 teaspn

Chana Dalia(split roasted chana dal-putani)- 1tablespn

salt-to taste

water to grind

For tadka/tempering:

oil: 1 tablespn

Mustard seeds: 1/2 teaspn

cumin seeds: 1/2 teaspn

asafoetida: a pinch

curry leaves: 2-3 nos

Procedure:

Grind all the ingredients for the chutney to form a paste. In a wok, for tempering, heat some oil. Add mustard seeds and cumin seeds. Let them splutter then add asafoetida and curry leaves. Add this to the chutney and this is an awesome combination with idlis, dosas, wadas etc.