Tuesday, 30 November 2010

Kal Dosai and Onion Chutney

Traditionally kal dosai is made in a tawa made in kal or stone. It is cooked one side only and has a soft texture. It is served with vadai curry, sambhar or chutney.
1. Raw rice - 1 1/2 cups
2. Urad dal - 1/2 cup
3. Fenugreek seeds - 1/2tsp
4. Salt
5. Oil

1. Wash and soak raw rice, urad dal and fenugreek seeds together for 2 hours and grind to a fine paste. Add salt, mix and use it after 8 hours. Pour a ladle of batter in the tawa, add a tsp of oil, cover and cook until it is golden brown.

Onion Chutney
1. Onion - 2
2. Coriander seeds - 1tsp
3. Red chilly - 1
4. Ginger - 1inch piece
5. Curry leaves - few
6. Mustard+ urad dal - 1tsp
7. Oil - 1tbsp
8. Asafoetida -  a pinch

1. Roast coriander seeds, red chilly,4 curry leaves and ginger in 1/4tsp oil. Remove and set aside. Add sliced roughly chopped onions in a tsp of oil and saute’ until it is cooked. When it is cool, combine onion and coriander seeds, red chilly, ginger, curry leaves add salt and grind to a fine paste.
2. Heat oil and add mustard + urad dal, curry leaves and when it crackles add asafoetida. Add this to the ground chutney, mix well and serve.

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