SPRING DOSAI:
May 24th, 2008 Posted in Uncategorized
Ingredients:
Raw rice‐1½ cups
Black grams‐50gms
Fenugreek seeds‐½sp
Cooked rice‐2stbsp
Bengal gram‐3tbsp
Black gram‐2tbsp
Red chillies‐6
Oil‐1tbsp
Tamarind‐gooseberry size
Peppercorns‐5
Shredded coconut‐2tbsp
Chopped Coriander leaves‐2tbsp
Enough unsalted butter
Salt to taste
Method:
Soak the raw rice along with black gram, and fenugreek seeds for 2 hours.
Grind them smoothly with the cooked rice.
Add enough salt and mix well.
Let it ferment for 5 hours.
Fry the spices in oil to light brown colour. And grind them with the
tamarind, peppercorns, shredded coconut, and chopped coriander leaves.
Mix butter to the chutney in 8tbsps:50gms ratio.
TOPPING:
5 Onions [chopped nicely]
5 capsicums [chopped nicely]
Cabbage‐250gms [shredded finely]
Cashewnuts‐½cup [broken into small pieces]
Spread the dosai batter on the hot tawa. When it is cooked on one side,
turn on the other side. Put off the fire. Then spread some chutney over
the dosai. Then spread a liberal layer of the topping. Then roll it very
tightly. Cut into 4 pieces and serve them on the dining table.
