Delicious Dosa Breakfast
Bina Jose in Sydney makes excellent dosas which are a common breakfast practice with Keralite Hindus. Like the paranthas in the north this dosa and coconut chutney breakfast is a norm in many Malayali homes. Urad dal substitutes for proteins while rice provide the carbs. Fresh coconuts are in abundance all around the coast and the fresh smell of coconut chutney is quite inviting along with piping hot dosas, thin, crisp and golden brown served straight from the hotplate.
Ingredients for Dosa Batter:
Two cups of rice (Idli rice or Andhra Masouri rice)
1 Cuo Urad Dal
1 Teaspoon fenugreek seeds
Soak rice and urad dal in water separately in a container and cover for overnight.
Next day grind in a mixie in lukewarm water. When grinding rice add two tablespoons cooked rice.
Mix ground Urad and Rice together and keep them covered for 8 hours till the batter rises.
If the batter is thick then add little bit of water to make a smooth runny batter. Add salt to taste before making dosas.
On a non-stick round frypan is used for making dosa. The stove should be medium hot. The batter will not spread properly if the fry pan is too hot.
Pour a one ladle full of batter in the middle and spread into a dosa by slowly spreading it outwards.
Cover it with a lid and let the steam cook the dosa. When the surface of dosa is light brown pour small amount of ghee and turn it over with a spatula.
When it is done fold it into half and serve it with coconut chutney.
For the next dosa sprinkle some water drops to cool down the surface of pan.
Coconut chutney
Take fresh desiccated coconut ”“ 1 Cup
Ginger 1 inch
Green Chillies ”“ 2
Grind the above in youghurt ”“ 3-4 tablespoon
Salt to taste
Season the chutney with mustard seeds popped in heated oil (I table spoon) along with 2- 3 dried red chillies, thinly sliced half an onion and a few curry leaves. When they are slightly brown, switch off the stove and pour the ground chutney into the fry pan and mix well.
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