Ingredients

• For dosa batter:
• 1 cup - (100 g) + 1 tbsp - urad dal
• 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
• Garlic chutney
• 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.
• Garlic chutney:
• Grind all the ingredients to a smooth and thick paste with a little water. Serve with dosas.
• Recipe Courtesy: Niya's World