Kanchipuram Dosai/Kancheepuram Dosa

We are entering September month and its going to be food and fun filled month for our Blogging Marathoners.
Some of my readers know that I participate in a monthly event blogging marathon,3 days for 4 weeks.Since April 2013 we are doing a mega marathon for the month of April and September with interesting themes.
Though I participated in all the April mega marathons,some how not able to participate in September marathon due to several reasons.But this year I am participating in September marathon too.
Every mega marathon there will be a nice and innovative theme to showcase our delicacies.
This year September theme,is named as Cooking Carnival and theme is  very interesting and we have options to 

                      1.Cook one ingredient for 26 days or one category for 26 days
                      2.Cook with one ingredient for each week or category for each week

I choose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes.

Coming to day 1 recipe,themed under colorful dosa is Kanchipuram dosa.I had this dosa in a restaurant during my India trip.After seeing the Kanchipuram dosa in their menu card I wanted to give a try,as it sounds new to me.
A soft and spongy yellow colored dosa was served in a big platter with 3 different types of chutney and sambar along with idly podi.
When I had the first bite it was melting in my mouth along with the cumin and pepper flavor.Though it was served with so many sides,I personally preferred to have it mint chutney.

When I decided to share dosa recipes for the theme,I wanted to share this dosa and started my hunting for the recipe.The batter recipe sounds more  like Kanchipuram idly with some variations.
So I decided to follow the same recipe with some changes.The output was a spongy dosa with pores and we loved it a lot.I served mine with mint chutney and kaara chutney along with idly milagai podi.Lets move on the recipe for Kanchipuram dosa......

                                                             

                                         

                                                                              
                                    Kanchipuram/Kancheepuram Dosa

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   Basic Information

   Preparation time ~ 30 minutes
   Soaking time ~ 3-4 hours

   Fermetation time ~ 8-10 hours
   Cooking time ~ 15-20 minutes

   Makes ~ 10-12 dosa

  Ingredients

  

Ingredient	Quantity
Idly rice or pulungal arisi	1 cup
Raw rice/pacharisi	1 cup
Urad dhal/uluthamparuppu	3/4 -1 cup
Fenugreek seeds/vendhayam	1 tsp
Salt	2 tsp or as needed
Yogurt/thayir	1/4 cup
Oil	as needed to cook the dosa

 For Tempering

Ingredient	Quantity
Cumin seeds/jeeragam	1 tsp
Black pepper/milagu	1 tsp
Ginger/inji(finely chopped)	1 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Turmeric powder/manjal podi	1/2-3/4 tsp
Ghee/nei	2 tsp

  

   Method 

• Soak the dhal along with fenugreek seeds and rice separately for 3-4 hours.After its soaked drain the water completely for both rice and dhal.Grind the urad dhal in a mixer or wet grinder till fluffy.Then grind both the rice to a fine paste with water as needed.Mix both rice and dhal together and add salt.Mix it thoroughly and keep the batter it in a warm place for 8-10 hours to ferment.

• After fermentation,mix the batter well and add the yogurt the batter.The batter should be in a pouring consistency.If needed add some water.Mix it well and set it aside.Now roughly grind the pepper and cumin and keep it aside.Heat a pan with ghee and once the ghee becomes hot add the ground pepper and cumin.Then add the curry leaves,chopped ginger,asafoetida and turmeric powder.Mix it well and put off the flame.

• Add it to the batter and give it a mix so that everything blends well.Heat a dosa griddle and add a drop of oil and wipe it with a paper.Pour a ladle full of batter and gently shape it o a circle with the backside of the ladle.Do not spread it to a thin or big circle

• Drizzle a tsp of oil and cook it covered in a medium flame.After a minute or two,flip the dosa to the other side and cook .Drizzle one more tsp of oil if needed.Remove it from the pan.

•  Serve it  with chutney  and podi.

• The batter needs to ferment very well to get a nice  and soft dosa with pores. .
• Do not spread the dosa too thin.
• Grind the urad dhal till it becomes fluffy.
• Finley chopped cashews and green chillies can also be added in the tempering for extra rich taste.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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Posted in: Blogging Marathon,Breakfast,Dinner,Dosa Varieties