SPRING DOSAI

SPRING DOSAI:

Ingredients:

Raw rice-11/2 cups

Black grams-50gms

Fenugreek seeds-1/2sp

Cooked rice-2stbsp

Bengal gram-3tbsp

Black gram-2tbsp

Red chillies-6

Oil-1tbsp

Tamarind-gooseberry size

Peppercorns-5

Shredded coconut-2tbsp

Chopped Coriander leaves-2tbsp

Enough unsalted butter

Salt to taste

Method:

Soak the raw rice along with black gram, and fenugreek seeds for 2 hours.

Grind them smoothly with the cooked rice.

Add enough salt and mix well.

Let it ferment for 5 hours.

Fry the spices in oil to light brown colour. And grind them with the tamarind, peppercorns, shredded coconut, and chopped coriander leaves. Mix butter to the chutney in 8tbsps:50gms ratio.

TOPPING:

5 Onions [chopped nicely]

5 capsicums [chopped nicely]

Cabbage-250gms [shredded finely]

Cashewnuts-1/2cup [broken into small pieces]

Spread the dosai batter on the hot tawa. When it is cooked on one side, turn on the other side. Put off the fire. Then spread some chutney over the dosai. Then spread a liberal layer of the topping. Then roll it very tightly. Cut into 4 pieces and serve them on the dining table.