This dosa naturally fermented buns, yeast free, gluten free and vegan. The sourdough however, does need preparation time for soaking and fermentation. So, just plan it a day in advance before making them since it requires soaking time and depending on weather 8 to 12 hours fermentation time.
Ingredients
After the soaking time drain the water from the both the grains.
For the Dosa Batter
1½ Cups Idli Rawa
½ Cup Urad Dal
1 Teaspoon Heaped Cumin seeds
Salt to taste
For the Spicy Tomato Chutney
1 Large Tomato - peel the skin and finely chop
1 Teaspoon Oil
½ Teaspoon Each of Chana Dal & Urad Dal
5 Grains Fenugreek seeds
3 Dried Red Chilly or according to your level
2 Cloves Garlic
½ Inch Piece Ginger,
A Pinch Turmeric powder
Salt to taste
½ Teaspoon sugar,
½ Teaspoon Mustard seeds
1 Teaspoon oil
6 Curry leaves
1½ Cups Idli Rawa
½ Cup Urad Dal
1 Teaspoon Heaped Cumin seeds
Salt to taste
For the Spicy Tomato Chutney
1 Large Tomato - peel the skin and finely chop
1 Teaspoon Oil
½ Teaspoon Each of Chana Dal & Urad Dal
5 Grains Fenugreek seeds
3 Dried Red Chilly or according to your level
2 Cloves Garlic
½ Inch Piece Ginger,
A Pinch Turmeric powder
Salt to taste
½ Teaspoon sugar,
½ Teaspoon Mustard seeds
1 Teaspoon oil
6 Curry leaves
1 Tablespoon Oil
Method
Method
For the Dosa Batter
Wash and soak the idli rawa in water upto the level of rawa , an hour before grinding.
Wash and soak the and urad dal separately for at least 4 to 5 hours. After the soaking time drain the water from the both the grains.
In a blender add half the urad dal with a tablespoon of water and the cumin seeds blend the mixture until light and super smooth and fluffy. When smoothly ground add half of the idli rawa and blend it for a minute or two only, we do not want the rawa to become a smooth paste a coarse texture is required.
Remove this into a big pot/vessel . Now likewise grind the remaining urad dal and idli rawa. Whisk the ground batter well until they are well mixed becomes light and fluffy. Place this pot into a large pot /vessel, so if it ferements and start pouring out, this batter will not get waste. Cover the pot with a lid and leave it to ferment overnight or more depending on the weather ( in summer it takes 6 to 7 hours ). A good batter will actually double in size.
To make the Dosa
To make the Dosa
Take how much you want to use in another smaller pot.
Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it with a cloth.
Take a ladle full of batter and spread it in a circular motion to make a thin dosa.
Take a ladle full of batter and spread it in a circular motion to make a thin dosa.
Sprinkle little oil on the dosa/crepe and spread a little of the chutney cook until crisp on medium low flame.
When crisp and brown below fold the dosa/crepe, take it out on to a serving plate.
In one or two dosas I had some leftover potato sabzi added that too.
Serve hot with Spicy Tomato Chutney.
For the Spicy Tomato Chutney
Heat a teaspoon oil and add the dal/lentils, methi, chillies and toss it till you get nice aroma
the dal starts to turn pink. Now add ginger & garlic pieces and dried red chillies saute for a minute.
Add chopped tomato and keep sauteing till all moisture goes off.
Add turmeric powder, salt & sugar. Let it be for few seconds and then turn off the gas.
Let this mixture cool completely and then grind it to a smooth paste.
For the Tadka
Heat a tablespoon of oil add mustard seeds & curry leaves. When the mustard seeds starts to crackle take off the flame and pour the over the chutney.
Chutney is ready to be served !!
Labels: Dosa, Sourdough, Cumin Seeds,Crepes, Spicy Tomato Chutney, Fantastical Food Fight, Healthy, Vegan, Gluten free, Brunch, Main course, Lentils, South Indian
