Tamarind Dosa (Pulli adai)
Idlly rice-2 cup
Dry red chili- 6 nos
Tamarind - lemon size ball (big)
Salt
For tempering
Oil
Mustard-1 tsp
Urad dhal-1 tsp
Channa dhal-1tsp
Pearl onions-15 to 20 nos (or use red onions)
Red/green chili chopped -1-2(optional)
Curry leaves
Soak the idlly rice and red chili for 4 to 5 hours, soak the tamarind with less water and extract the thick juice out of it .Grind the rice and red chili, tamarind juice, salt. Grind very well. And do the tempering …in hot oil fry mustard, dhal, curry leaves, onion and chili …Now the batter is ready (wheat dosa consistency)
Start making dosa, just pour some batter on one side of tawa and spread it all over the tawa by this way u can get thin and crisp dosa …. If u try to make it like normal dosa it will be little thick and little difficult to spread it as we did tempering. Cook on medium high.
You can eat this dosa with Green/red coconut chutney.
Some will add 2 spoons of dry coriander seed with rice while soaking …it will also be tasty.
Just taste the batter while grinding for tanginess if u feel little tanginess then ur proportion is correct. If u finds less tamarind then add the extract any point of time.
Same dosa u can do with Tomato-put the tomato in boiling water, peel the skin and grind it with rice.
Dry red chili- 6 nos
Tamarind - lemon size ball (big)
Salt
For tempering
Oil
Mustard-1 tsp
Urad dhal-1 tsp
Channa dhal-1tsp
Pearl onions-15 to 20 nos (or use red onions)
Red/green chili chopped -1-2(optional)
Curry leaves
Soak the idlly rice and red chili for 4 to 5 hours, soak the tamarind with less water and extract the thick juice out of it .Grind the rice and red chili, tamarind juice, salt. Grind very well. And do the tempering …in hot oil fry mustard, dhal, curry leaves, onion and chili …Now the batter is ready (wheat dosa consistency)
Start making dosa, just pour some batter on one side of tawa and spread it all over the tawa by this way u can get thin and crisp dosa …. If u try to make it like normal dosa it will be little thick and little difficult to spread it as we did tempering. Cook on medium high.
You can eat this dosa with Green/red coconut chutney.
Some will add 2 spoons of dry coriander seed with rice while soaking …it will also be tasty.
Just taste the batter while grinding for tanginess if u feel little tanginess then ur proportion is correct. If u finds less tamarind then add the extract any point of time.
Same dosa u can do with Tomato-put the tomato in boiling water, peel the skin and grind it with rice.
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