Dosa - SK Khazana

Ingredients list for Dosa - SK Khazana

• 2 3/4 cups Parboiled rice (ukda chawal) soaked for 4 hours
• 1/4 cup Kolam rice soaked for 4 hours
• 1 cup Split skinless black gram (dhuli urad dal) soaked for 4 hours
• 1/2 teaspoon Fenugreek seeds (methi dana)
• to taste Salt
• as required Oil
• Coconut chutney
• 1 cup Fresh coconut scraped
• 1 1/2 Green chillies
• 5-6 sprigs Fresh coriander leaves
• 1 tablespoon Oil
• 1/2 teaspoon Mustard seeds
• 1 teaspoon Split skinless black gram (dhuli urad dal)
• a pinch Asafoetida
• 1-2 Dried red chillies broken
• 5-6 Curry leaves

Method

1. Wash and soak split black gram with fenugreek seeds in sufficient water for 4 hours.
2. Drain and grind parboiled rice and kolum rice with sufficient water into semi-thick and smooth batter. Transfer into a large mixing bowl.
3. Drain and grind split black gram-fenugreek seed mixture with sufficient water into semi-thick and smooth batter. Transfer into the same bowl and mix well. Cover with cling film and set aside to ferment for 8-9 hours.
4. Add salt to fermented batter and mix well.
5. To prepare coconut chutney, put coconut in a blender jar. Chop green chillies and add to blender jar. Roughly chop coriander sprigs and add to the blender jar along with salt and 3-4 tablespoons water and grind into coarse paste. Transfer it into a small bowl.
6. Heat oil in a tempering pan. Add mustard seeds and let it splutter. Add split black gram, asafoetida, broken dried red chillies and curry leaves and let the curry leaves crackle. Add the tempering to coconut chutney and mix well.
7. To prepare each dosa., heat a non-stick tawa. Remove from heat, put some oil and rub using an damp absorbent paper. Pour a ladleful of batter, place the tawa back on heat and spread the batter to make a thin large disc. Increase heat, drizzle some oil on the sides and cook till golden brown from underside. Fold and transfer onto a serving plate.
8. Serve hot with coconut chutney.