Thattil Kutty Dosa and Garlic Chutney

Recipe by
Total Time:
8.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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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

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