No.. I am not from the city of Kanchipuram.. Then why am i updating one after another the specialties of this city?? This is the question i have been asking myself.. Guess i am just lucky enough to get these recipes right when i need it..After the yummy Kanchipuram Idli , here i am with another of the kanchi special ‘Kanchipuram Dosa’…
It was the first day morning of my husbands weekly off, i was busy making Cucumber Idlis when he came up asking me whether i had got any new recipe for breakfast the next day.. I had been simply amazed at his sudden interest in “Recipe finding” for me since many days but this was something very unexpected specially early in the morning.. So having got the chance, i gave him my “99 Delightful Dosas” recipe book and asked him to find a good dosa recipe for me and i became busy with my cooking..
He read and read many recipes from it (Poor him!)… Some of them had maida/ all purpose flour as an ingredient.. So crossed out from my list.. Some others had coconut..crossed out.. He then finally read out the name “Kanchipuram Dosa”.. As soon as i heard it, i came running to him to see if he was just teasing me.. To my surprise, there was a “Kanchipuram Dosa” after all.. and the rest is history as they say..
I am very happy to have tried it as the dosa is really an awesome and tasty one.. This dosa comes out very thin and crisp just like in restaurants (sans oil though!).. I would like to thank the author of the book Jayashree Prabhu for such a wonderful recipe.. Hope you all will surely try it out and love it!!
Health Benefits of Dosas: Since it contains lentils, dosas are a great source of Protein and Carbohydrates which can keep your hunger pangs away for a long time thus curbing overeating..Dosas and idlis are probiotic foods(since the batter is fermented) which are beneficial for the absorption of vital vitamins and minerals in the body and also for improving immunity..
Adapted from the book: 99 Delightful Dosas by Jayashree Prabhu
2 Cups Rice
1 Cup Urad Dal/ Skinned split Black gram
1 Cup Curd/Yogurt
1 Tbsp Chana Dal/Skinned split Bengal Gram
1 tsp Methi/ Fenugreek seeds
1 tsp Haldi/ Turmeric Powder
1 tsp Pepper Powder
A Pinch Of Hing/ Asafoetida
Salt to taste
Oil for greasing the pan
1.Wash well and soak rice, urad dal, chana dal and methi seeds together in sufficient water for around 4-5 hours..
2. Grind well using a blender into a fine paste..
3. Add curd,hing,pepper, turmeric powders and salt and mix well with hands to kick start fermentation..
4. Keep covered in a warm place for around 8 hours or overnight..
5. Heat a pan over high flame and reduce to medium flame..
6.Take a ladle full of batter and spread it uniformly into a circle using the back of the ladle..
Note: Add oil on the sides only after spreading the dosa..
7.Cover and cook for about a minute or till the underside is slightly browned..
8.Flip after slowly removing the edges of the dosa and cook for around half a minute..
9.Remove from flame..
Serve hot with Sambar/Chutney!! I served with sambar along with Ridge Gourd Peel Chutney.. Enjoy!