1.5 cups - (150 g) - idli rice (puzhukkalari or special rice for the preparation of idli available at leading stores)
1/2 cup - (50 g) - raw rice (pachari)
1 tbsp - cooked rice (leftover cooked rice, and also cooled)
( approximately 1 tsp ) - salt to taste
Ghee / oil for frying
Water for grinding
1 cup - (100 g) - coconut, grated
2 green chillies
3 cloves garlic
1/4 - inch piece ginger
( 1/2 tsp) - Salt to taste
How to Make Thattil Kutty Dosa and Garlic Chutney
For dosa batter:
Wash and soak urad dal and rice separately for 6 - 7 hours.
Grind the urad dal and cooked rice to a very fine paste. Add a little water while grinding. Remove and keep aside in a big vessel.
Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 4 -5 hours.
Heat dosa pan. Pour 1/2 ladleful batter and make small dosas depending upon the diameter of the dosa pan (3- 5 small dosas at a time). Sprinkle ghee / oil on top the dosas. Cook for 2 minutes on a medium heat.
Turn other side and cook till golden colour. Serve with garlic chutney / sambar.
Grind all the ingredients to a smooth and thick paste with a little water. Serve with dosas.
Recipe Courtesy: Niya's World
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.