Tuppa /Ghee Roasted Dosa n Hing Chutney
- Urad Dhal -1 Cup
- Dosa Rice-1/2 Cup
- Maida-1 tblsp heaped
- Sugar-1 tsp
- Salt to taste
- Ghee as needed to roast the dosa
Wash n soak urid dhal n Dosa rice for 5 to 6 hrs n grind it to a fine paste n ferment overnight ..
Next morning add maida in little water , mix well so that no lumps is formed n soak for 20 mts n discard the upper portion of the water , as mixed maida will settle down .. add this to the fermented batter ., mix well .Add salt and sugar .Mix it .
Heat the Dosa tawa ,smear ghee n spread the batter a little thicker n dont spread too much .. roast on both sides till crisp .
Note : The consistency of the batter has to be little thicker than regular Dosa batter
Hing Chutney
- Hing/Asafoetida - Green Pea size ( i use solid hing )
- Dry red chillies- 3 or 4
- Tamarind -Tamarind seed size
- Grated coconut-1 cup
- Oil..1 tsp
- Salt to taste
- Oil-1 tsp
- Mustard seeds -1/2 tsp
- Curry leaves -1 sprig
In little oil fry red chillies n hing , cool it n grind along with grated coconut , tamarind , salt n then season it.
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