When Srivalli announced the Dosa Mela I am really overwhelmed as dosas are south Indians all time favorite dish. It can be soft and spongy or crisp and thin. Either way its satisfying. The Uthappam varieties are eligible to challenge the pizzas with various topics. Yet you do not need a coke or pepsi to swallow the pizza bites. A dip in u’re favorite chutney or sambhar would take you to heavens.
Unlike these days Idli batter was made twice in a week when there were no refrigerators. The first day it would be fine to make idlis but the second day it would be fit for dosas and third day with onions and thaalipu it would turn into delicious uthappams. Yet they were delicious in all forms.
Usually in my grandma’s days for dosa she would prepare it differently. For the rice she will add equal portions of raw and par-boiled rice which would enable us to make thin crisp ones.
I know all my friends would share nice goodies but I thought this dosa is really rare and I have hardly heard about it in the blogging world. So this dosa mela would be a nice place to have a record of this.
This Mudakathaan keerai (Cardiospermum Halicacabum) is very good for reducing Vadham in the body and this dosa is the best way to consume the bitter leaves. Amma makes a wonderful “Kaara chutney” to send this spongy goodies inside. Again the sliced shallots and the chana dal here and there were great bites when you eat this.
Mudakathaan keerai – packed 1/2 cup (grind it to a fine paste)
Idli batter – 2 cups
Shallots chopped – 1 cup
Chanadal – 1 T spoon
Red chillies split – 2
mustard seeds – 1/4 tea spoon
Curry leaves – 1 sprig
Peanut oil – 2-3 Teaspoons
How to make it ?
Mix the ground keerai paste to the idli batter. The batter would trun to a wonderful green. In a kadai heat 2 teaspoons of oil and add the mustard seeds. Once it starts spluttering add the chana dal and fry till it turns golden. Add the chopped shallots and curry leaves and fry till the onions turn pink. Add this to the idli batter and mix well.
Heat a tawa and when u drizzle few drops of water it should sizzle and disappear in 4-5 seconds. This is the temperature when u can start making dosas. Coat the tawa with few drops of oil evenly (u can use a small cloth folded as a knot and dip it in oil and rub it on the tawa. Be careful not to burn u’re fingers). Pour a laddle full of batter and spread it around evenly to 1/4 cm thickness. Drizzle some oil around and cook for 2-3 minutes in simmering flame. Now flip to the other side and cook for another 1/2 a minute. If all is done in simmering flame this wuld be enough to turn it spongy. Now take it off and serve it with the kaara chutney (recipe follows).
Kaara chutney Ingredients:
Shallots – 10
Red chillies – 3-4
Salt as required
Tamarind – 1/2 inch
Garlic – 1 pod
Gingelly oil – 2 T spoon
How to make it ?
Take all the ingredients except the oil and grind it to a fine paste. Mix it with the oil and serve the dosas along. This is not a common dish and almost make makes it 3 to 4 times in a year. But we all look for it very eagerly