Multi Legume Dosa/Crepe with Coconut Chutney

    This is the recipe for a healthy, nutritious, delicious and spicy dosa. Idli/dosa is every South Indian’s favorite breakfast dish and there must be hundreds of varieties of dosa. My mother used to make this dosa for me when I was a kid. The whole kitchen filled up with an aroma when she made this dosa. I have not added egg to this dosa batter since I do not eat egg these days. Eggs will give it a nice color and more taste. I shall update the picture if I make this dosa adding eggs.

 

Ingredients (For dosa)

1. Idli rice – 1/2 cup
2. Whole urad dal – 1/2 cup
3. Black chick peas – 1/4 cup
4. Green Gram – 1/4 cup
5. Peanuts – 2 tbsp
6. Pearl onions – 10 , chopped
6. Green chillies – 6-7
7. Curry leaves – 1 sprig chopped
8. Cilantro – 2 tsp chopped
9. Cumin seeds – 1/4 tsp (optional)

10. Hing / asafoetida / kayam – 2 pinches
11. Egg – 1 (optional)

12. Salt – To taste

Ingredients for chutney

1. Grated coconut – 1 cup
2. Pearl onion – 2 – 3
3. Ginger – 1/2 inch piece
4. Green chillies – 2-3
5. Curry leaves – A few
6. Salt – To taste

     To temper

   7. Mustard seeds – 1/2 tsp

   8. Pearl onion – 1 chopped fine

   9. Dry red chillies – 1

  10. Curry leaves – A few

   11. Oil – As required

 

Method

 

1. Soak the idli rice, urad dal, black chickpeas, green gram  and peanuts for around 2 hrs.

 

 

 

2. Grind them with  2-3 green chillies to a coarse paste.  Keep aside for around 1 hour. There is no need to ferment this dosa batter. Just before making dosa, add enough salt, chopped curry leaves, chopped cilantro, cumin seeds, hing, chopped green chillies, chopped pearl onion, egg (optional) and mix well. Make the dosa and serve hot with chutney. You won’t get crispy dosa with this batter but its tasty and healthy as well.

 

 

 

  

 

For the chutney  

Grind the grated coconut, pearl onion, ginger, green chillies, curry leaves and salt in a mixer. While grinding you can add water if needed. In a pan heat some coconut oil and splutter mustard seeds. Add dry red chillies, chopped pearl onions and brown them. Add the curry leaves and pour the ground coconut mixture to this and heat through. Check for salt and switch off.

 

Sending this recipe to MLLA21 hostel by Mirch Masala and started by The Well-Seasoned Cook.

 

 

We are also sending this recipe to JIHVA – Breakfast hosted by Veggie Platters and started by Mahanandi.

Also sending our vattayappam recipe and spinach, beetroot, carrot chapati recipe to JIHVA – Breakfast.

Vattayappam/Steamed Rice Cake

 

 

Spinach,Beetroot,Carrot Chapati