Sunday, 20 May 2012

Mum’s Dosai and Coconut Chutney

Dosai (also known as dosa) is a savoury pancake that can be served with chutneys and curries. It is made using urad dal, a very nutritious pulse. This South Indian dish is a popular all day breakfast for many who have access to restaurants that serve them. However, I’ll be providing my mum’s recipe for those who wish to try this at home.

2 cups uncooked rice
½ cup cooked rice
1 tablespoon fenugreek
Pinch of salt

Coconut chutney
1 cup of freshly grated coconut (or the same amount of dried desiccated coconut and 2 tablespoon coconut milk)
¼ onion
2 garlic cloves
2 slices of ginger
1 red chilli (optional, so leave it out if you don’t want a spicy chutney)
½ carrot
1 tomato
2 stalks of curry leaves
1 teaspoon of spice mix (a mixture of mustard seeds, fenugreek and cumin)

Soak the uncooked rice, urad dal and fenugreek for two to three hours. Wash these thoroughly and add the cooked rice to this mixture.

Using a blender or food processor, blend the mixture with 1-1½  cups of water until smooth. Add a pinch of salt to the batter and leave it covered overnight in a warm place. The cooked rice in the mixture will allow this batter to ferment and aerate, leaving the batter smooth, full of bubbles and soft when cooked.

Coconut chutney is quite easy to make. Blend the onion, garlic, ginger, chilli, carrot, tomato, coconut and a splash of water until smooth. Fry the spice mix and curry leaves in a spoonful of oil for two minutes over low heat. Pour the blended mix into the frying mixture and simmer for three minutes. Keep aside for later.

To cook the dosai, you’ll need a frying pan (substituting for the traditional iron dosai pan), some cooking oil and a kitchen roll. Heat the pan; use the kitchen roll to spread the oil onto the pan. Pour a ladleful of batter into the middle of the pan, and gently spread it thinner in an outward circular motion. Cook for two minutes and it is ready. Serve with chutney while it’s hot.

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