by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 30040 times
This is a variation to a dosa. This dosa gives a nice tangy flavour which will leave your mouth watering for some more.
- Heat the oil in a pan, add the chana dal and urad dal and sauté on a medium flame till they turn golden brown in colour, while stirring continuously.
- Add the red chillies and sauté on a medium flame for 2 minutes, while stirring continuously.
- Add the tamarind, peppercorns, jaggery and coconut, mix well and sauté on a medium flame for a minute, while stirring continuously. Keep aside.
- When cool, add salt and blend in a mixer to a smooth paste, adding a little water if needed. Use as required.
- Soak the rice seperately in enough water for 3 hours and drain.
- Blend the rice in a mixer till smooth. Remove and keep aside.
- Soak the urad dal, fenugreek seeds and beaten rice togeather in enough water for 3 hours and drain.
- Blend the urad dal, fenugreek seeds and beaten rice togeather in a mixer till smooth and frothy ( add water little by little as required ). Remove and keep aside.
- Combine the urad dal paste and rice paste togeather in a bowl and cover and keep aside to ferment for atleast 3 to 4 hours.
- Once the batter is fermented , add the sugar and salt to the batter and mix well.
- Heat a non-stick pan and sprinkle a little water on it. It should steam immediately.
- Grease it with oil and wipe hard with a slice of onion or potato.
- Pour a ladeful of the batter on the tava and spread in a circular motion to make 125 mm (5") thin dosa.
- Spread 1 tbsp of mysore chutney evenly on the dosa.
- Smear a liitle oil along the sides, cook till the dosa turns brown and crispy and fold over to make a semi-circle.
- Repeat with the remaining batter to make 7 more dosas. Serve hot with fried chutney and sambhar.
Nutrient values per dosa
|Vitamin A||109.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||0.5 mg|
|Folic Acid||28.3 mcg|
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