Friday, March 20, 2009

Paper Roast Dosa with Bombai(Bombay) Chutney

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Paper Roast Dosa:

Dosa's and Idli's form the comfort breakfast menu for south indians.Earlier I used to prepare idli and dosa batter in the wet grinder one after the other to avoid the extra effort of cleaning the grinder again but this ends up cluttering the fridge. I am sure , a common problem for most.

My mom once advised me to try a batter recipe which i now call as MAGIC BATTER as it is very versatile and enables me to prepare almost 5-6 different varieties. (Crispy paper Dosa's,Masala dosa,Utappam,Ponganalu(dumplings),Khara Idli).The dosa's come out really crispy and I find it difficult to even fold it into half at times. Thats the impact of the Mom's magic recipe!!!

4 cups Idli rice(salem rice)
1 Cup Whole Round Urad
1 cup(levelled) Poha
2 tbsp Curd
1/2 tsp methi seeds
handful of cooked rice

Soak rice and urad+ poha + methi separately for 5-6 hrs or overnight.
Grind the urad,poha,methi mixture until very smooth adding less water,now add cooked rice,salt,dahi and soaked rice and grind it again to a very fine mixture(the result will depends on how smoother the batter is ground).Ferment it for 9-10 hrs.Prepare Dosa's.

Serve hot with Coconut Chutney/Groundnut Chutney/sambar/Tomato Chutney/Bombai Chutney.

1.Add more water to make it into the required consistency dosa batter(than require for Idli's)
2.while cooking,Cover the dosa with a lid so that it cooks evenly.
3.Keep on medium flame first and then turn it to high flame for crispier dosa's(you need not to add much oil by following this tip,just half a tsp of oil which is more than enough).
4.Try folding the dosa in different shapes to make it more interesting and try to fold into half(usual way),trianglular form(like in restaurants),fold from both sides to the center(like for masala dosa),or fold like a cap.

Bombai Chutney:
Bombai chutney is a heavenly combination with Atukula dosa (Poha dosa) or normal dosa as well. Dont ask me why its called Bombai chutney or why even I spell it that way.I learnt this from my mom and it has been passed from generations.

2 tbsp Besan(chickpea flour)
1 onions sliced thin
2 medium tomatoes chopped
1 tsp Ginger-Garlic paste
4-5 green chillies
8-10 curry leaves finely chopped
2 tbsp corriander leaves chopped
1/2 tsp red chilli powder
1/2 tsp Garam masala (optional)
1 lemon juice or 2 tbsp curds(dahi)
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp chana dal

Mix the besan with 1/4 cup of water properly to form a nic paste without any lumps.
Heat oil in a kadai,crackle mustard seeds,fry urad dal,chana dal,green chillies.Add sliced onions,curry leaves,ginger-garlic paste and fry till the onions turn pink,add chopped tomatoes and fry until pulpy,add red chilli powder,garam masala and 3 cups of water,cover it cook for 8-10 mins(the water should bubble).
Remove the lid,add salt and add the besan mixture slowly by stirring the entire mixture continuously (as we do for upma),cover and cook for 2-3 mins until thick.
Add lemon juice or dahi,coriander leaves and mix well.

Serve hot with Dosa or chapathy/Roti.


Mahimaa's kitchen said...

oh nice blog prathiba.dosa looks just like hotel dosa.... very nice. thanks for visiting my blog.

Anonymous said...

Lovely dosa..I haven't had this chutney before but will try.

And gosh! you seem to be doing such a lot of cooking. 24 recipes in this month already, where do you find the time

chef and her kitchen said...

@mahima even the dosa tastes yumm....Thanks for visiting my blog tooo..

@simran..try the chutney,you will definitely like inlaws came to visit us,so i m doing lots of cooking these days, that i still have 10-12 posts pending..:) !!!

Vibaas said...

wow! they looks sooo crisp :) i love bombay chutney too and i haven't made it in months..thx for reminding of me :)

Lakshmi said...

We too make bombai chutney or we call probably bombai gojju. I love it absolutely

chef and her kitchen said...

@vibaas...thanks for the comments and for visiting the blog.'

@LG .This is so addictive,i always end up eating bowls and bowls of this chutney.

Deepthi Shankar said...

wow nice dosa .. looks very crisp .. & nice chutney too .. I guess it is called Zunka in Maharastra

gtyuk said...

I love idli dosais too; your paper roast is perfect (exactly like in the restaurants); we call it "thoppi dosai" (literally cap dosai" as it ressembles a cap :)

will try your magic dosai's proportions the next time; Thanks to your mommy:)

Padma said...

Nice to see ur version of paper roast Prathiba... they look so crispy and nicely folded just like we get in hotels.... yummy bombay chutney... good combo :)

chef and her kitchen said...

@Deesha Thanks...zunka is bit thicker..this is a semi fluid chutney.

@Akal..i know it is called Topi dosa, my mom use to prepare in this way to make me to eat...

@padma thanks gal for the comment..

Ann said...

I love this too.. Bookmarked. gonna make it for my Poha dosa :)

kittymatti said...

adding curd is a good idea...must do it next time.. the dosa looks perfect dear!

kittymatti said...

I am reposting my dosa recipes, will be linking back to u for special paper roast, hope u dont mind. Let me know if this recipe is going to Padma's event, shall delete the linkback...Love yr recipe, trying it today dear

Vidya Rao said...

Amazing blog! Lovely collection of dishes...thanks for stopping by our blog and for your nice words! Many dishes to try...

Myvegfare said...

Oh your Bombay chutney brought me to see this post!, it's been such a long time I made this, I had almost forgotten about this, I learnt this from my MIL, before that I had heard from my periamma, but had never tried it, my MIL used to make this with chapati and dosa

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