Thattu Kutti Dosa & Garlic Chuteny

For Dosa Batter:
1 cup (100gm) + 1 tablespoon urad dal
1 1/2 cups (150gm) idli rice (puzhukkalari)
1/2 cup (50gm) raw rice (pachari)
1 tablespoon cooked rice (cooled)
Salt to taste ( approximately 1 teaspoon )
Ghee / oil for frying
Water for grinding

Garlic Chuteny

Ingredients

1 cup (100 g) coconut, grated
2 green chillies
3 cloves garlic
1/4 - inch piece ginger
Salt to taste (or 1/2 teaspoon)

For Dosa Batter:

Wash and soak urad dal and rice separately for 6 - 7 hours.

Grind the urad dal and cooked rice to a very fine paste. Add little water while grinding. Remove and keep aside in a big vessel.

Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 4 -5 hours.

Heat dosa pan. Pour 1/2 ladleful batter and make kutty / small dosas depending upon the diameter of the dosa pan ( 3- 5 kutty dosas at a time). Sprinkle ghee / oil on top the dosas. Cook for 2 minutes on a medium heat. Turn other side and cook till golden color. Serve with garlic chutney / sambar …

Method for Garlic chutney

Grind all the ingredients to a smooth and thick paste with a little water. Serve with dosas.

Please try these recipes

1, Onion Chutney

Special Chammanthi (Chutney / Thambeli) for Kanji (Paejje / Rice porridge)

A tasty side dish with Kanji (Paejje / Rice porridge or with Idlis and dosas)

Serves: 2

You will need

100 g (1 cup) grated coconut
3/4 teaspoon red chilli powder or 3 dried red chillies
4 shallots / chuvannuli / small onion, chopped
1 tablespoon chopped coriander leaves
1/2 teaspoon thick tamarind paste
1/2 teaspoon salt (or to taste)
1 tablespoon water

Method

Make a smooth and thick paste above ingredients in a mixer. Sprinkle 1 tablespoon water when making chammanthi. Serve with Kanji or Dosa varieties.

2, Coconut Onion Chutney

A very tasty chutney, goes well with Idli, Dosa varieties !!!!

Serves: 3

You will need

1 cup (100 g) grated coconut
3 dried red chillies
1/2 teaspoon tamarind paste
1 onion, roughly chopped
1/2 - inch piece ginger
1/2 teaspoon salt
2 tablespoons water

Method

Soak dried red chillies in 3 tablespoons water for half an hour.

Transfer all the chutney ingredients (including soaked red chillies) in a mixer bowl and make a smooth paste.

Serve with Idli / Dosa varieties.

Courtesy: Niya