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Puli Dosai/Tamarind Dosa


For this week Cookbook Challenge Cooking I chose a simple and instant dosa from Mrs.Mallika Badrinath's cook book.The ingredients are quiet similar to the toor dhal dosa  but it tastes slightly tangy with the flavor of coconut and black pepper.As it doesn't need fermentation this can be made in no time.I paired up the dosa with coconut chutney,but goes very well with idly podi and pickle also. Off to the recipe......................................



Basic Information

Soaking Time 2 hours
Preparation Time 15 minutes
Cooking Time 20 minutes
Makes 8-10 dosas


Ingredients


IngredientQuantity
Toor dhal/thuvaram paruppu1/2 cup
Boiled rice/idly rice/pulungal arisi1 cup
Tamarind/pulibig gooseberry
size
Red chilly/varamilagai5-6
Coconut (grated)4 -5tbs
Black pepper/milagu1 tsp
Cumin seeds/jeeragam1 tsp
Curry leaves/karivepillai(chopped)2 sprig
Salt11/2tsp
Oil2-3tbs


 Method

  • Soak the rice and dhal together for 2 hours and drain the excess water 
  • Grind it along with red chilly,tamarind,curry leaves and coconut to a coarse batter.Now add the cumin seeds,black pepper and salt,grind it for 30 seconds.
  • Transfer it to a bowl,adjust the consistency of the batter with water.It should slightly watery than regular dosa batter.
  • Heat the dosa griddle,once it is ready pour a ladle full of batter and spread it. Drizzle a tsp of oil.Flip it to other side and let it cook for a minute.
  • Serve it immediately with your choice of chutney.

 Enjoy......................................................

  • This dosa won't become as crispy as regular dosa,tastes best when its served hot.
  • The original recipe doesn't have any onions but if you want some chopped onions can be added.
This recipe is off to  Cook Book Challenge #6 March week 1.


Sumber http://www.naliniscooking.com
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