Skip to main content

Kanchipuram Dosai/Kancheepuram Dosa


We are entering September month and its going to be food and fun filled month for our Blogging Marathoners.
Some of my readers know that I participate in a monthly event blogging marathon,3 days for 4 weeks.Since April 2013 we are doing a mega marathon for the month of April and September with interesting themes.
Though I participated in all the April mega marathons,some how not able to participate in September marathon due to several reasons.But this year I am participating in September marathon too.
Every mega marathon there will be a nice and innovative theme to showcase our delicacies.
This year September theme,is named as Cooking Carnival and theme is  very interesting and we have options to 

                       1.Cook one ingredient for 26 days or one category for 26 days
                      2.Cook with one ingredient for each week or category for each week

 I choose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes.



Coming to day 1 recipe,themed under colorful dosa is Kanchipuram dosa.I had this dosa in a restaurant during my India trip.After seeing the Kanchipuram dosa in their menu card I wanted to give a try,as it sounds new to me.
A soft and spongy yellow colored dosa was served in a big platter with 3 different types of chutney and sambar along with idly podi.
When I had the first bite it was melting in my mouth along with the cumin and pepper flavor.Though it was served with so many sides,I personally preferred to have it mint chutney.

When I decided to share dosa recipes for the theme,I wanted to share this dosa and started my hunting for the recipe.The batter recipe sounds more  like Kanchipuram idly with some variations.
So I decided to follow the same recipe with some changes.The output was a spongy dosa with pores and we loved it a lot.I served mine with mint chutney and kaara chutney along with idly milagai podi.Lets move on the recipe for Kanchipuram dosa......






                                                             
                                         
                                                                              
                                    Kanchipuram/Kancheepuram Dosa

                                                                  
   Basic Information

   Preparation time 30 minutes
   Soaking time 3-4 hours
   Fermetation time 8-10 hours
   Cooking time 15-20 minutes
   Makes 10-12 dosa


  Ingredients




  
Ingredient
Quantity
Idly rice or pulungal arisi
1 cup
Raw rice/pacharisi
1 cup
Urad dhal/uluthamparuppu
3/4 -1 cup
Fenugreek seeds/vendhayam
1 tsp 
Salt
2 tsp or as needed
Yogurt/thayir
1/4 cup
Oilas needed to cook
the dosa


 For Tempering


Ingredient
Quantity
Cumin seeds/jeeragam
1 tsp
Black pepper/milagu
1 tsp
Ginger/inji(finely chopped)
1 tsp
Asafoetida/perungayam
a pinch
Curry leaves/karivepillai
few leaves
Turmeric powder/manjal podi
1/2-3/4 tsp
Ghee/nei
2 tsp
  
   Method 

  • Soak the dhal along with fenugreek seeds and rice separately for 3-4 hours.After its soaked drain the water completely for both rice and dhal.Grind the urad dhal in a mixer or wet grinder till fluffy.Then grind both the rice to a fine paste with water as needed.Mix both rice and dhal together and add salt.Mix it thoroughly and keep the batter it in a warm place for 8-10 hours to ferment.
  • After fermentation,mix the batter well and add the yogurt the batter.The batter should be in a pouring consistency.If needed add some water.Mix it well and set it aside.Now roughly grind the pepper and cumin and keep it aside.Heat a pan with ghee and once the ghee becomes hot add the ground pepper and cumin.Then add the curry leaves,chopped ginger,asafoetida and turmeric powder.Mix it well and put off the flame.

  • Add it to the batter and give it a mix so that everything blends well.Heat a dosa griddle and add a drop of oil and wipe it with a paper.Pour a ladle full of batter and gently shape it o a circle with the backside of the ladle.Do not spread it to a thin or big circle
  • Drizzle a tsp of oil and cook it covered in a medium flame.After a minute or two,flip the dosa to the other side and cook .Drizzle one more tsp of oil if needed.Remove it from the pan.
  •  Serve it  with chutney  and podi.



  • The batter needs to ferment very well to get a nice  and soft dosa with pores. .
  • Do not spread the dosa too thin.
  • Grind the urad dhal till it becomes fluffy.
  • Finley chopped cashews and green chillies can also be added in the tempering for extra rich taste.

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









Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68









Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
Post a Comment
Read more

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
Post a Comment
Read more