Sunday, January 31, 2010

Crispy dosa and channa dal fritters

Crispy urud dal pancakes

dosa batter
1 1/2 cup long grain rice
1/2 cup urud dal
1/2 tsp fenugreek seeds
1/2 cup rice flakes or cooked rice
1/2 tsp salt

Soak the rice with dal and fenugreek seeds overnight or for at least 6 to 8 hours in water an inch above the level of the rice and dal.
Grind the soaked rice, dal, rice flakes or cooked rice and fenugreek seeds with some water until it is a smooth thick batter. Add salt and leave it for 6 hours to ferment in a big bowl as the batter will overflow.
Add water if needed to make the batter into pourable consistency not runny.
In a hot griddle prepared with some oil pour the smooth batter with a ladle and quickly smooth it in a circular motion. When the sides are cooked it is easy to flip the pancake cook the other side. Serve hot with chutney and sambar.

Coriander chilli coconut chutney
Grind 1/2 cup coconut, 1/2 cup coriander leaves, 2 green chillie with some water. Heat 1 tbsp oil add 1/4 tsp mustard seeds then 1 tbsp onion; add to the ground mixture and add salt.

Masala vada

1 cup channa dal or
split chickpeas
water to soak
1 green chillie
2 tbsp onion chopped
pinch of cumin optional
1 or 2 curry leaves
1/2 tsp salt
oil for frying

Soak the channa dal overnight or for about 3 hours with enough water. Grind the dal coarsely without water, add water if needed for the grinder. Cut green chillie, curry leaves and onion; add it to the ground dal with cumin and salt. I added a little hot oil into the mixture to bind before frying. Fry in high heat oil until the vada becomes golden brown, reduce the heat if the vada is becoming brown fast.

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