Thursday, March 6, 2008
Spicy Sour Dosa (Uppu Huli Dose-Ramya)
Do you love - Neer Dosa (Kannada) or Pannpolo (Konkani) ? Then this spicy sour version is just right for you! Going through her blog, I came across the sweet tit-bits between her in-laws and thought that she is as blessed as me in respect of in-laws, Ramya, came up with this delicious post HERE at Mane Adige. Beautifuuuuul blog with Manglore/Banglore dishes!!
I had to prepare this ASAP, took snaps, but later saw a RED disclaimer,I promptly checked with her and she gladly permitted me to blog over it! THANKS RAMYA.
The recipe is a sure keeper with the measure below the yield was 17 delcious dosas,hubs raised eyebrows in appreciation..mmmmm and kids went aaa aaa..gimme more!!! I loved it absolutely!
2 cups raw rice*
3 red chillies **
1/2 cup coconut grated (i used dessicated)
tamarind (marble sized)
2 tsp coriander seeds
2 tsp cumin seeds
1 tbspn grated ginger
Soak rice for 4-5 hours in normal water (use warm water for less soaking time).
Lightly toast the red chillies,cumin,coriander in few drops of oil. Grind the rice and coconut to a fine paste, then add the tamarind, toasted spices and grind till combined well. Add salt and pulse for a minute.
Take the batter in a big vessel, add water to make the consistency similar to milk.
Heat tava, brush a few drops of oil and on a medium flame, pour the batter and holding the tava with a handle and move in circular motion till the batter spreads evenly, cover and cook for a minute or two, uncover the lid, fold first to a semi-circle and fold further to a conical look or halve the fold again!
You are done, serve as is, as the spicy-sour dosa can be eaten by itself or serve with chutney of your choice.
* The rice has to be non-basmati, non-dosa rice. My mom soaks for one hour for pan-polo, hence here I soaked rice for 1 hour in warm water. I have used Ponni rice.
**Use more red chillies for more spice level, I keep it low for my two kids.
I served these beautiful peach laces, crisp at centre and silky on the edges with my mom's style peach colored coconut chutney! Chutney :
1/2 cup coconut , 2-3 byadgi chillies, 1 tbpsn dalia/ chana daal, pinch hing, salt, seasoning - rai, curry leaves, cooking oil
In a few drops of oil, toast - chana daal, till light brown and aromatic, add the chillies till glossy, lastly put off the low flame and add the hing, let cool.
Grind the coconut, chana daal-red chillies to a chutney consistency, add salt.
Season with a tsp of cooking oil-splutter rai, put off flame add curry leaves, pour on the chutney. Serve with dosas!!
Mmmmmm...its great combo,filling breakfast!! Try it to know it!!