Puli Dosai/Tamarind Dosa

For this week Cookbook Challenge Cooking I chose a simple and instant dosa from Mrs.Mallika Badrinath's cook book.The ingredients are quiet similar to the toor dhal dosa  but it tastes slightly tangy with the flavor of coconut and black pepper.As it doesn't need fermentation this can be made in no time.I paired up the dosa with coconut chutney,but goes very well with idly podi and pickle also. Off to the recipe......................................

Basic Information

Soaking Time ~ 2 hours
Preparation Time ~ 15 minutes
Cooking Time ~ 20 minutes
Makes ~8-10 dosas

Ingredients

Ingredient	Quantity
Toor dhal/thuvaram paruppu	1/2 cup
Boiled rice/idly rice/pulungal arisi	1 cup
Tamarind/puli	big gooseberry size
Red chilly/varamilagai	5-6
Coconut (grated)	4 -5tbs
Black pepper/milagu	1 tsp
Cumin seeds/jeeragam	1 tsp
Curry leaves/karivepillai(chopped)	2 sprig
Salt	11/2tsp
Oil	2-3tbs

Method

• Soak the rice and dhal together for 2 hours and drain the excess water 
• Grind it along with red chilly,tamarind,curry leaves and coconut to a coarse batter.Now add the cumin seeds,black pepper and salt,grind it for 30 seconds.
• Transfer it to a bowl,adjust the consistency of the batter with water.It should slightly watery than regular dosa batter.
• Heat the dosa griddle,once it is ready pour a ladle full of batter and spread it. Drizzle a tsp of oil.Flip it to other side and let it cook for a minute.
• Serve it immediately with your choice of chutney.

Enjoy......................................................

• This dosa won't become as crispy as regular dosa,tastes best when its served hot.
• The original recipe doesn't have any onions but if you want some chopped onions can be added.

This recipe is off to  Cook Book Challenge #6 March week 1.

Posted in: Breakfast,Cook Book Challenge,Dinner