Dosa and Idli with coconut chutney

Dosa and Idlis are south indian food mainly served at breakfast time.Its made from fermented batter.The batter is ground in a stone grinder.But now we grind it in mixie though wet table top grinders are available in the market.
So lets come back to the recipe........

Longgrain rice-1cup
black gram dal-1/2 cup
fenugreek seed-1tbsp
gingelly /refined oil
salt as required.

Soak the rice,black gram dal and fenugreek seeds in water for 4 to 5 hours.Now grind them to form a batter with consistency of pancake batter.Allow this to ferment for 6 to 12 hours.You may add a tsp of soda bicarbonate-and keep it in a warm place like the oven or gasroom esp in winter in colder regions
When the batter ferments its volume increases and tastes a bit sour.Now you can add salt.
Heat a pan Apply gingelly oil and pour a ladle of the batter on to it and cook it like a pancake.

You can prepare idlis with the same batter.

 For this we need a idli cooker.Apply a little oil onto the pans and pour the batter filling 3/4th of each saucers ot the idli maker.

Put this into the steamer and let it steam for 10 to 15 minutes.When done if you slightly press on the idli the surface will regain its shape.
Now cool let this cool down and using a spoon scoop out each idlis.
For the chutney;
Grated coconut-1cup
shallots-5+3 finely chopped
red chilli powder-2tsp
mustard seeds-1tsp
curry leaves-1sprig
salt as per taste
Coarsely grind together the coconut ,shallots, chilli powder and salt.Now heat oil in a pan ,splutter mustard seeds,add shallots,curry leaves and red chilli.Saute it.Now add the ground coconut mix.Adjust the consistency as u like.Stir it till the chutney heats.do not allow to boil.
Serve hot !!!!!

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