Spicy Channa Dal Dosa & Green Coconut Chutney
You will need:
Raw Rice 1 cup
Urad Dal 1/2 cup
Palak / Spinach 1 cup (chopped)
Ginger 1/2" piece
Green Chilli 1
Salt to taste
Method:
1) Wash and soak the raw rice and urad dal for 5 to 6 hrs.
2) In a blender first wet grind the rice adding enough water to get a thick and smooth batter. Pour into a vessel and keep aside.
3) Now grind the urad dal, palak, ginger and green chilli adding enough water to make a thick smooth batter.
4) Pour the batter into the vessel containing the rice batter. Add salt to taste. Beat the mixture with a wooden spoon until well blended.
5) Cover the vessel and leave the batter to ferment overnight in a dry and warm place.
6) Next morning, heat a Tava, place a little batter on the tava, spread the batter evenly to make a thin pancake. Dribble a tsp of oil on the sides of the pancake (dosa).
7) Turn the dosa over and fry for a few seconds till done. Remove and repeat with the rest of the batter.
8) Serve hot with coconut chutney.
This breakfast meal comes from Karnataka State
You will need:
Bread Slices 8
Red Chilli 1
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Channa Dal 1 tbsp
Urad Dal 1 tsp
Curry Leaves 5 to 6
Grated Coconut 1/2 cup
Oil / Ghee 2 tbsp
Sugar 1 tsp
Salt to taste
Method:
1) Cut each slice of bread into small cubes.
2) Heat oil in a Karai. Add the red chilli. When it starts to change colour, add the mustard seeds, when they stop spluttering, add the cumin seeds.
3) Now add the channa dal and urad dal. When they just begin to change colour, add the curry leaves.
4) Finally add the the bread pieces, sugar and salt. Toss the pieces around till well mixed with all the ingredients. Turn off the heat.
5) Garnish with freshly grated coconut and serve immediately.
This dish comes form the state of Maharashtra
You will need:
Poha / Beaten Rice 1 1/2 cup
Onion (small) 1
Frozen Peas 1/4 cup
Potato (small) 1/2 (finely chopped)
Green Chilli 1 (finely chopped)
Coriander Leaves 2 tbsp (finely chopped)
Lime Juice a few drops
Turmeric 1/4 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Oil 2 tsp
Salt to taste
Method:
1) Heat oil in a Karai. Add the mustard seeds, when they stop spluttering, add the cumin seeds.
2) Add the onion ad sauté for a few mins. Add the green chilli and potatoes. Cover and cook on medium heat till done.
3) Add the peas cover and cook till tender. When the peas are cooking soak the Poha (beaten rice) in water and drain (this process takes just a few seconds)
4) Add this into the Karai. Add turmeric and toss the poha around till well mixed with all the ingredients.
5) Turn off the heat and season with lime juice and salt.
6) Garnish with coriander leaves and serve immediately.
This breakfast meal comes from Karnataka State
You will need:
Fine Semolina 1 cup
Onion 1/2 (finely chopped)
Carrot 2 tbsp (finely chopped)
French Beans 2 tbsp (finely chopped)
Frozen Peas 2 tsp
Cumin Seeds 1 1/2 tsp
Green Chilli 1
Tomato (small) 1 (finely chopped)
Coriander Leaves 2 tbsp (finely chopped)
Lime Juice a few drops
Hot Water 1 3/4 cup
Sugar (optional) 1 tsp
Salt to taste
Oil / Ghee 3 tbsp
Method:
1) Heat oil in a Karai. Add the Cumin seeds. When the stop spluttering, add the onion.
2) Sauté the onion for a few mins and then add the green chilli and all the chopped vegetables including the tomato.
3) After 5 mins add the semolina. After another 5 mins add the hot water.
4) Cover and cook on low-medium heat for 4 to 5 mins.
5) When you uncover the karai, the semolina would have absorbed all the water.
6) Turn off the heat. Add the salt, lime juice and sugar. Mix gently.
7) Turn the upma over gently onto a serving dish. Garnish with coriander leaves and serve immediately.
&
Green Coconut Chutney
For Dosa Batter you will need:
Raw Rice 1 cup
Channa Dal 1/2 cup
Ginger 1 " piece
Green Chillies 2
Salt to taste
Method:
1) Soak the raw rive and channa dal separately in water for 5 to 6 hours. Chop the ginger and green chillies.
2) Grind rice and channa dal separately to a smooth paste. In a large bowl mix both the batters and add salt to taste. Beat the batter with a wooden spoon for a couple of minutes.
3) leave the batter to ferment overnight in a warm and dry place
4) When you wish to prepare the dosa, heat a tava.
5) Spoon 2 to 3 tbsp of the batter on the tava. Spread the batter evenly to make a thin pancake. Sprinkle a bit of oil on it..
6) When cooked gently start lifting the pancake from the sides and work your way towards the centre till you lift it off completely from the tava.
7) Repeat from Step 5 and 6 for rest of the batter. Serve hot with chutney.
For the Green Chutney you will need:
Freshly grated Coconut 1 cup
Coriander Leaves (chopped) 3 tbsp
Garlic 1 clove
Tamarind tiny piece
Green Chilli 1
Mustard Seeds 1/2 tsp
Curry Leaves 3-4
Oil 1 tbsp
Salt to taste
Method:
1) Grind the coconut, coriander leaves, garlic, tamarind and green chilli adding enough water to make a consistency of thick batter. Pour into a bowl.
2) In a small Karai heat oil. Add the mustard seeds. When they stop spluttering turn off the heat and add the curry leaves. Add this to the prepared chutney. Mix well and add salt to taste.
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