Thattil Kutty Dosa / Sponge Dosa
Ingredients
Raw rice – 2 cups
Boiled rice – 1 cup
Urad dal – 1 cup
Fenugreek / Methi seeds – 1/4 tsp
Salt – to taste
Gingelly oil – as required
Method
Wash and soak the rices together and dal separately, for 6 hrs. Add fenugreek seeds to the dal while soaking. Grind the rice and dal separately to fine pastes. For grinding, use the same water in which the dal was soaked . Do not throw away the fenugreek seeds. Transfer the ground pastes to a large bowl, add salt to taste and mix well. The batter should be of pancake consistency. Keep it covered in a warm place for 8 hrs or overnight. Heat a non-stick pan and pour a laddle full of the batter. Do not spread it. Sprinkle some gingelly oil on top and cook on a medium flame. Flip the dosa and cook on the other side too. Serve delicious ‘Thattil Kutty Dosa / Sponge Dosa’ with ‘Onion Chutney’.
Onion Chutney
Ingredients
Oil – 1 tbsp
Onions – 2 diced
Ginger – 1 tsp chopped
Curry leaves – 1 sprig
Dry red chillies – 6
Tamarind – a small gooseberry size
Roasted channa dal / Pottukadalai – 3 tbsp
Salt – to taste
Water – as required
For Tempering
Oil – 2 tsp
Mustard seeds – 1/2 tsp
Dry red chillies – 2 broken
Curry leaves – 1 sprig
Method
Heat oil in a non-stick pan and fry the onions, ginger, chillies and curry leaves till the oinons turn light brown. Grind it to a fine paste along with tamarind, roasted channa, salt and some water. Heat oil in a small pan and splutter mustard seeds. Add chillies and curry leaves, switch off the flame. Pour it over the ‘Onion Chutney’ and serve with ‘Sponge Dosas’.
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