Thakkali Dosai & Kaara Chutney
Serves 1
Directions
- 1Blend tomatoes, 4 bedige chillies, and a bunch of mint leaves into a fine paste with water.
- 2In a large bowl, mix semolina, wheat flour, rice flour, salt, cumin seeds, chopped curry leaves, chopped coriander leaves, asafoetida, and chopped green chilli.
- 3Add water to the bowl and mix into a smooth, thin batter.
- 4Incorporate the tomato-chilli-mint paste into the batter, add more water if needed, and mix well to achieve a standard dosa batter consistency. Let it rest for 15 minutes.
- 5For the chutney, blend coconut, 2 bedige chillies, 3 round dry chillies, tamarind, shallots, garlic, and salt with water into a fine paste.
- 6Heat oil in a pan, add mustard seeds and urad dal, and let them splutter. Pour this tempering over the prepared chutney and mix.
- 7On a heated dosa tawa, sprinkle some chopped onions, add a few drops of ghee, and pour a ladle of the dosa batter in a circular motion. Add a drizzle of ghee around the edges and cook until golden brown.
Ingredients
- 2 whole tomato
- 4 whole bedige chilli
- 1 bunch mint leaves
- 100 g semolina
- 100 g wheat flour
- 100 g rice flour
- salt (optional)
- cumin seeds (optional)
- curry leaves, chopped
- coriander leaves, chopped
- 1/2 tsp asafoetida
- green chilli, chopped
- 1 cup coconut
- 1 piece tamarind
- 4 whole shallot
- 4 clove garlic
- 1 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- ghee (optional)
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