Tag Archives: chutney

Atukula Dosa – II

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The first time I wrote about the Atukula Dosa, I hadn’t posted any pictures. And then, I managed to put in pictures of an already prepared dosa. It occurred to me this morning that I could cover the section where I’m actually making the dosa! Hmm. So here goes!

Process:

  • Heat a mid-sized iron skillet on the smallest possible flame on the gas stove/cook-top. Spread 1/2 tsp oil, to help heating the skillet evenly. Also when it starts to smoke, you know the skillet has heated enough!
  • Take 1 tbsp batter, and pour onto the center of the skillet. Dont spread as though you’re making a normal dosa. Rather nudge it to the sides. the batter should look like a small pancake about 1/4 inch thick. Spread 1/2 tsp oil around the edge of the dosa.

  • Place a domed lid over the dosa. I prefer to use a steel lid from a serving set I don’t use, as the heat from the skillet wouldn’t spoil it. Of course, taking it off the skillet time and again without burning your fingers takes practice! πŸ˜‰

  • The overall cook time per dosa is about 5 minutes. Lift the lid time-to-time to check if the dosa is done.
  • Once done, the dosa will have puffed up, and the surface will have got a dry look.
    • However, if you place it on a higher flame, the inside would not have cooked properly. A good idea would be to dip a knife tip into the dosa to check if its done, same as you would any cake. You can do this until you are confident of getting it right. πŸ™‚

  • Gently lift off the skillet and serve hot. Do NOT flip this dosa.

Note the puffiness of a well-done dosa. Also this dosa doesn’t require a lot of oil during its preparations, which makes a perfect light snack, breakfast or dinner item. As it is cooked over a small flame, the base doesn’t get burnt while the dosa is cooked. However, don’t be too stingy with the oil! It’s the oil that prevents the base from burning. πŸ™‚

You can serve this dosa with chutney, pickle, kura podi, or even sugar. The soured buttermilk gives it a slightly sour taste, which works well with almost any accompaniment! You can also add green chillies before putting on the lid for the dosa. It adds another dimension to the flavours of this amazing delicacy.

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Senagapindi Pacchadi

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This chutney is made almost in every part of the country, although it may be known by other names. “Senagapindi” means gram flour or besan. This is a simple chutney that can be had with almost anything.. idlis, dosas, vadas, and even chapatis.

Ingredients:

1 cup gram flour
4-5 green chillies
a portion of ginger, chopped finely
a few curry leaves
1 tsp salt
1 tsp chilly powder
a pinch of turmeric
a bit of tamarind, soaked

Tadka:

1tsp each of Mustard seeds & urad dal, 1 red chilly

Method:

  • Add the gram flour to the tamarind juice and blend thoroughly to avoid clumps
  • Add salt, chilly powder, turmeric. Add water to ensure it forms a thin, consistent mixture.
  • Heat oil in a small wok and add the tadka.
  • When the mustard seeds pop, and the urad dal turns brown, add it to the chutney.
  • Add curry leaves to the chutney, and set to cook on a small flame.
  • Keep stirring in short intervals to prevent the chutney from becoming clumpy.
  • Keep cooking till the chutney loses the faint smell of raw flour, and thickens.

Serve hot with any tiffin.

Pesarattu (Moong Dal Dosa)

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This particular dosa is typical of Andhra, and not found anywhere else in the country.

It is a rather quick dosa to make, not requiring too much of preparation time.

Ingredients:

2 cups Moong dal
1 1/4 tsp salt

Garnishing (optional):

Jeera
Green chillies
Ginger

Method:

  • Soak the moong dal for 1 hr (in case of split dal; 2-3 hrs in case of whole green dal)
  • Drain the water, and was the soaked dal thoroughly
  • Grind till the dal is a smooth batter. Use water sparingly while grinding. Add salt and mix well.
  • Prepare the dosa as usual.
  • The garnishing for the dosa is optional.
  • Once the dosa is spread on the skillet, put some oil around it, and immediately use the garnishing on top. When you flip the dosa over, the garnishing will also get slightly cooked, and not give a raw taste.
  • Also ensure that the dosa is slightly brown all around when you flip it. This indicates that the dosa is ready.

You can serve this dosa with coconut chutney.

Bon Appetit!!! πŸ™‚