Dosai Kulambhu - Chettinadu Special

For alphabet D,I made a vegetarian version of Dalcha,a lentil based gravy served with biriyani.But my bad luck while trasnfering the pictures to my laptop,something went wrong and lost the pictures.Not in a mood to cook the same dish again and finally settled in Dosai for letter D.

While making dosai to click the pictures,suddenly I remembered this kulambhu recipe noted down from a regional T.V cookery show during my India trip.My co-sister who hails from a small town near Karaikudi was telling about her mom's recipe while watching the show.Also she mentioned in some houses the dosa is made with the fine paste of soaked channa dhal.Using gram flour is an instant method of making this kulambhu.
This kulambhu needs to be bit spicer side, to get a nice taste as its mixed with rice and eaten.Since my red chilly powder was bit spicy I reduced it from original recipe.You can adjust the spice level according to your family preference.

This is one such authentic kulambhu served in Chettinadu feasts.Usually in chettinadu feasts lots of food varieties will be served.
But when it comes to kulambhu,3-4 types are served in the menu.One will be on the thinner(thanni kulambhu) side and the other on the thicker(ketti kulambhu) side.
This kulambhu comes under ketti(thicker) kulambhu category,a thin crepe(dosai) made out of gram flour is cut and added to the gravy.Off to the

Dosai Kulmabhu

Basic Information

Preparation time 20 minutes
Cooking time 35-40 minutes

Serves 3

Ingredients

To make dosai

Ingredient	Quantity
Gram flour	1/2 cup+1 tbs
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombu	1/2 tsp
Red chilly powder	a generous pinch
Coriander powder	1/4 tsp
Asafoetida/perungayam	a pinch
Salt	a generous pinch

To make Kulambhu

Ingredient	Quantity
Shallots/chinna vengayam	12-15(finely chopped)
Garlic/poondu	3-4 cloves(finely chopped)
Tomato(finely chopped)	1(medium size)
Red chilly powder/milagai podi	2 tsp
Coriander powder/dhaniya podi	1 tbs
Turmeric powder/manjal podi	1/4 tsp
Tamarind/puli	medium gooseberry size
Coconut milk/thengai paal	2 tbs
Coconut milk/thengai paal	2 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves	1 tbs(finely chopped)
Salt	1.25 tsp
Oil	2 tbs

For the tempering

Ingredient	Quantity
Fennel seeds/sombhu	1/4 tsp
Cloves/lavangam	4-5
Cinnamon/pattai	1 inch
Black stone flower/kalpaasi	2
Bay leaf	1
Star anise	2 petals

Method

Soak the tamarind in 1/2 cup of water.Heat the oil in a pan and do the tempering with the given ingredients.Add the chopped shallots,garlic and curry leaves along with a pinch of salt.Saute it till transparent.Add in the chopped tomato and cook it until mushy.Add in the spice powder and salt,give it a mix.

Add around 1/2 cup of water and cook it for 2 minutes.Now add the tamarind water and let it cook in a medium flame till the raw smell goes off.While the kulambhu is oiling take the all the ingredients given for dosai in a bowl.Mix it well with water with no lumps.

Heat a dosa pan and once it becomes hot add the prepared batter and spread it to a crepe.Cook it for a minute and then flip it to the other side and put off the flame.It should be half done,no need to cook crispy.Remove it from the flame and transfer it to a plate.

Roll it well and apply few drops of besan batter and press it well.So that the ends stick together.Slice it to 1 inch thickness and keep it aside.At this stage to the kulambhu add the coconut milk and let it boil for few minutes.

Now gently drop the sliced dosai and simmer it for 5-6 minutes.MIx the kulambhu gently and don't use the spatula or ladle.Just shake the pan with holding the handle.Garnish it with coriander leaves.