Jan 28, 2010

Thavala Dosai

This is a dish from North Arcot District. My MIL is from North Arcot district. She made this thavala dosai day before yesterday for evening tiffin. This was the first time I had this evening tiffin and it was really tasty and crispy. I got the recipe from her. The recipe is similar to the adai recipe with some variation. Here goes the recipe

  1. Boiled rice - 2 cups
  2. Channa dhall - 3/4 cup
  3. Toor dhall - 3/4 cup
  4. Urad dhall - 4 tsp
  5. Salt to taste
For Tempering:-
  1. Oil - 2 tsp
  2. Mustard seeds - 1 tsp
  3. Urad dhall - 1 1/2 tsp
  4. Channa dhall - 1 tsp
  5. Green chillies - 5 (acc to taste)
  6. Ginger - a small piece
  7. Red chillies - 5 (acc to taste)
  8. Asafoetida powder - a pinch
  9. Curry leaves - few
  10. coconut - 2 tsp (for one dosai)
Soak rice separately and the lentils (channa dhall, urad dhall and toor dhall) separately for 3 to 4 hours. Drain it after 4 hours and grind it separately. Grind rice finely and the lentil coarsely. Mix both together with your hand along with the required amount of salt and keep it aside. If you want to make dosai in the evening, you need to prepare the batter in the morning itself. When you are ready to make dosai, preheat the oil in a pan, splutter mustard seeds and fry urad dhall, channa dhall, green chillies, red chillies and ginger and fry it till it becomes golden brown. Now add a pinch of hing to it and pour it on top of the batter. Mix it well and add the curry leaves now. Heat the dosa pan and pour a laddle full of batter and sprinkle the coconut on top of it. Pour oil in the sides and let it cook in low flame. Flip it and let the other side cook. Serve it hot with some chutney or with a dallop of curd. It goes well with chutney and molagapodi...
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