'Still can\'t find a better match than cripsy Dosa and garma-garam sambhar and some coconut chutney. Can you? DOSA Ingredients 2 cups parboiled rice (ukada chawal), soaked for 8-10 hours 1 cup kolam rice, soaked for 8-0 hours ½ cup split skinless black gram (dhuli urad dal), soaked for 8-10 hours with ½ tsp fenugreek seeds (methi dana) 1 tbsp split skinless pigeon pea (dhuli toor dal), soaked for 3-4 hours 2 tbsps split skinless bengal gram (dhuli chana dal), soaked for 3-4 hours Salt to taste Oil for greasing + for drizzling Onion half for greasing Coconut chutney to serve Tomato chutney to serve Gun powder with ghee to serve Sambhar to serve Method 1. In a blender jar, add parboiled rice, rice, split skinless black gram and fenugreek seeds, pigeon pea, Bengal gram and 2 cups water. 2. Transfer the prepared mixture into a large bowl. Cover and set aside to ferment for 8-10 hours. 3. Take the fermented batter and add salt and mix well. Add 1 cup water and mix till well combined. 4. Heat a non-stick tawa, grease it with onion and oil. Pour a ladle of the batter and spread it evenly to form a thin disc. Drizzle a little oil on the sides and cook till the underside turns golden brown. 5. Gently roll the dosa and take it off the heat. Serve hot with coconut chutney, tomato chutney, gun powder and sambhar. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor #Dosa'
Tags: fast food , foodie , street food , simple recipe , dosa recipe , sanjeev kapoor recipe , indian cusine , style chef , dosa , india food , medu vada , quick & easy recipe , rava dosa , cook smart , neer dosa , kitchen star , chef recipe , snacky recipe , chef sanjeev kapoor recipe , home made dosa
See also:
comments