Erra Kaaram Dosa

When Pratibha published this recipe a week ago, I had the burning desire to try it out. The photos also made my interest grow. I tried this recipe last weekend. Everybody in my home liked it. We had this for breakfast for two days.

Dosa:
Ingredients:
Sona Masoori Rice - 4 cups
Urad dal - 1 cup
Poha - 1 cup
Moong dal, Tuvar dal, chana dal - 1 cup (each 1/3 cup)
Fenugreek/Methi seeds - 1 tsp.
Salt (to taste)

Erra kaaram chutney (red chutney):
Ingredients:
Onions - 2 (diced)
Garlic - 2 big pods
Red chilli powder - 1 tsp (I used Kashmiri) or 3-4 red chillies
Tamarind pulp - 1.5 tsp.
Salt (to taste)
Sesame oil/ghee - 1 tbsp.
Mustard seeds - 1/2 tsp.

Chutney dal powder:
Ingredients:
Pottukadalai/chutney dal - 1/3 cup
Garlic - 1 big pod
Salt (to taste)

Method:
Wash and soak dals, rice and methi seeds for 8 hours. Soak poha before 1 hour of grinding.
Grind into a smooth batter in a wet grinder.
Mix salt and ferment overnight or for 8 hours.

For erra kaaram chutney:
Grind onions, garlic, red chilli powder, tamarind pulp and salt into a smooth paste. If you don't like the raw smell of this chutney, saute all the given ingredients for chutney in oil and grind. Temper the mustard seeds and mix with chutney.

For chutney dal powder/podi:
In a dry jar add dal, garlic & salt and powder them.

For dosa:
Take a ladleful of batter and spread on a medium-hot tawa and sprinkle oil on the sides. Cook on both sides. Place the dosa on the plate and spread the red chutney all over the dosa and sprinkle chutney dal powder, ghee (optional). Serve immediately with chutney or without chutney.
Continue this process with the remaining batter.

Sent off to "Bookmarked Recipes-Every Tuesday" event.

Posted in: Breakfast, Chutney, Dosai