from Dosa Express
Recipe by Pavithra Elangovan
Ingredients for chutney:
- ½ cup grated fresh coconut (if using frozen coconut, thaw completely)
- 2 tablespoons fried gram dal (roasted chickpeas available from Indian grocery stores)
- 2 Thai green chiles
- ⅛ teaspoon asafoetida (dried spice available in Indian grocery stores)
- Salt, as needed
- Water, as needed
Ingredients for tempering:
- 1 teaspoon oil (preferably coconut or peanut)
- ¾ teaspoon mustard seeds
- 1 teaspoon urad dal (husked black lentils)
- 1 sprig curry leaves
Method for chutney:
Place coconut, green chilli, fried gram dal, asafoetida, salt and a little water in a blender. Blend until smooth or to desired consistency. The chutney consistency should be like pesto, so add water accordingly.
Method for tempering:
Heat oil in a small pan or a tadka (a tiny pan used for tempering spices). Add mustard seeds and let them pop. When they have stopped popping (less than 30 seconds) add urad dal and curry leaves. The dal will change to a golden brown color at this time. Remove from heat and add tempered ingredients immediately to chutney.
1. Always use grated fresh coconut. If not available, use frozen coconut and completely thaw before making chutney. Do not use desiccated dry coconut.
2. Tempering is optional, but it gives a smoky, nutty aroma and lovely texture to the chutney.
- 4 cups idli rice (parboiled rice)
- 1 cup urad dal
- ½ teaspoon fenugreek seeds
- Water, as needed
- 1 tablespoon sea salt (or as needed)
1. Wash and soak the rice overnight. Soak urad dal and fenugreek together (but separate from the rice) for two to three hours. Drain.
2. Using a Vitamix or other blender, grind urad dal and fenugreek to a smooth paste, adding a little water at regular intervals as needed. The batter will be light and foamy, like a soft meringue. Place urad dal batter in a large container.
3. Drain the rice. Grind the rice until it is fine-coarse consistency. Add water as needed but not so much that the batter thins out.
4. Add rice and salt to the urad dal batter. Mix well with hands. Cover tightly and keep in a warm place for a minimum of 12 hours. After this rest, the batter will be fermented and raised, nearly doubled in quantity.
5. Stir the batter with the ladle. The consistency should be like pancake batter. Add water if needed.
6. Heat a cast iron or any non-stick pan over medium heat. Pour two ladles full of batter onto the hot pan and spread the batter evenly.
7. Lightly drizzle oil over the dosa and cook until golden color. When it is golden brown on one side, flip the dosa and let it cook for about two minutes.
8. Brush with ghee or butter.
1. The pan must be preheated for the dosa to cook properly. Medium heat will yield a lovely brown color and nice, crispy dosas.
2. Serve hot with coconut chutney.