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Green Gram and Proso Millet Dosa / Idli

Millet and Green gram in combination this batter makes delicious crispy dosas and soft Idlis as well.

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 12 hours hours 45 minutes minutes

Ingredients

• 1 and 1/2 Cup Dehusked split Green gram
• 1 Cup Proso Millet ( Baragu / Panivaragu )
• 3/4 Cup Urad dal
• 2 tsp Fenugreek seeds
• 2 tsp Himalayan Pink salt
• water as required

Instructions

• Wash thoroughly Green gram dal when washing the husks tend to come up you can throw if you wish to or save them up, some might escape but wash and soak them
• Wash the millets throughly with the urad dal and fenugreek seeds.
• Soak all the above ingredients at least for 4 to 5 hours, even though Green gram and urad dal doesn't need long time to soak.
• Grind them all together in a mixie or table top wet grinder to smooth batter consistency using water as needed
• Once done leave it covered in a warm place for it to ferment preferably overnight for 7 to 8 hours depending on the place you live.
• Once Fermented use the batter to make Idli and if you plan to make dosa take some batter in an other container and thin it down to Dosa batter consistency!
• Enjoy and make crispy dosas or Idlis.

Notes

Dosa and Idli batters should be fermented for best results.
Especially Idli batter, Dosa is versatile and is very forgiving! you can make dosa immediately with the batter.
Idli, on the other hand, has to be fermented, I have said earlier the fermentation may take place from 7 to 8 hours to 10 -12 hours! depending on the climatic condition. If living in tropical weather the sun helps quickly in the fermentation process. If you are living like me in a cold country especially in winter you have to look for places where it is very warm like near the heater, boiler room, oven with lights on and sometimes I end up adding a pinch of soda to the batter for it to ferment. Also, you can add a pinch of Eno fruit salt to the batter just before making idlis (after the fermentation process!)

The post Proso Millet and Green Gram Dosa / Idli appeared first on My Veg Fare.

There will not be one south Indian who would say no to Dosas. I am kidding there might be a few who would prefer to eat Idli than Dosa or something else like a toast or probably muesli. I know few people who wouldn't want dosa as their breakfast when they were back home. Now they miss it's so much that even if you talk about it, they feel nostalgic and when they land in India the first thing they want to eat in the airport is Dosa! ( I am talking about my children especially!).

Basically, this is a crepe made out of lentils and Legumes. Dosas in those days were made with planning, it was a planned breakfast. Now #Dosas can be made anytime with or without planning!! as we don't have time for anything these days and tend to go for fast foods, even simple tasks like cooking a meal has become a tedious job. Dosa comes in various forms, these days you can find Dosa made using different ingredients and different methods. However, I don't mind eating it in any way or any form it comes, either fermented or not.

#Dosa or Dosay or Dosai spell it, however, you like, they are just delicious. It is said that #Dosa was originated in Udupi, Karnataka. One of my favourite cuisines in the world. If you are in Karnataka you wouldn't or shouldn't miss eating in an authentic Udupi restaurant for a Kannadiga food.

Whatever it is, there are some basic Dosa which you wouldn't want to miss...Some of them are Masala Dosa, Plain Dosa, Uttapam, Rava Dosa and Set Dosa. You might get the same kind of accompaniments for all the dosas said above. But, set Dosa is the one, which is always served with fantastic saagu, chutney and sometimes aloo gadde palya (potato curry) in some restaurants.

Here are some of the dosas you might want to check out
Mysore Masala Dosa,Ready made Masala dosa mix , Beans Sprouts Dosa, Museli - Bran flakes Dosa, cous-cous Dosa , Paruppu Adai , Snake Gourd Dosa , Whole Green Gram Dosa, Onion Dosa, Rawa Onion Dosa, Puffed Rice/Mandakki Dosa, Carrot Dosa, Vegetable Uttappam with a twist.

Set Dosa is one of the popular Breakfast dishes in Karnataka which you can find almost every hotel or darshinis, like Pongal, Idli, Masala Dosa, Uppuma etc. As far as I remember in those days when I was a little girl we used to eat 4 dosas in a set dosa plate, they used to be of palm size served with chutney and saagu ( a slightly spicy curry or korma with mixed vegetables or sometimes  with potato Saagu). Gradually set dosas changed to only three as most diners couldn't consume 4! either they used to share or just ask for half set dosa! Slowly they started serving 3 but I feel now dosas are an inch bigger than before. Now in my hometown if you go to any restaurant it is served only 3 a plate.

Masala Dosa is the ultimate version of Dosas nothing can beat it. But set dosa is like a full meal these crepes or pancakes are spongy and slightly thick these are also called sponge dosas it is less greasy too! comparably. It is cooked only on one side and should be served in a set of 3.

Here is how it is made, I have used Red rice to make it so you can see it is red in colour! You can substitute the same proportion for white rice and use the same method.

Set Dosa/ A Crepe or pancake with thousand holes

Recipe Author: Jayasri
Recipe Type: Breakfast/ Indian
Cuisine : Indian
Prep time : 6hrs soaking time & 8hrs Fermenting time
Cook time : 10 to 12 minutes
Serves : Depending on how much batter you use.

Ingredients:

Red Rice / White Rice:  3 and 1/2 Cups
Black Urad dal / Uddina Bele: 3/4th Cup
Poha / Beaten Rice: 1 Cup
1 tbsp of Fenugreek seeds
1 fist full of Moong dal or Channa dal

Method:

Wash and soak Rice, Fenugreek seeds and Moong dal/Channa dal in a vessel
wash and soak Urad dal separately
Wash and soak Beaten rice separately.
They should be soaked for at least 6 hours. After 6 to 7 hours grind them into a very fine paste. I usually grind Poha/Beaten rice with rice so it grinds very well and then I grind Urad dal separately.
Once everything is finely ground to a fine paste. Mix all the batter and leave it to ferment for at least 8 hours or overnight, depending on where you live.
Once it is fermented take the batter as required for how much you would like to use and add some water to make into a pouring consistency like pancake.
You can add salt to the whole batter or add it to the quantity you are using.
Heat the tawa/ Pan / girddle season it with oil use a cut onion or a brush to do so.
Spread the batter in a circular motion to make set dosa,do not try to spread it thinly it should be thicker close it with a lid. Once cooked you will see loads of holes in them, then sprinkle oil and leave it for another minute then take it out and serve it with any accompaniment you have chosen with it.

Notes:
Sometimes when we make the batter in winter because of the cold weather it takes 15 hours to ferment! So, totally depends on the temperature just like your bread where yeast needs a warm temperature . But, the dosa batter needs warmer temperature than this.

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Set Dosa / A Crepe with a thousand holes!!

Delicious Soft and spongy Pancakes / crepes served with chutney and saagu, A south Indian delicacy

Course Indian Breakfast

Cuisine Indian

Prep Time 12 hours hours

Cook Time 10 minutes minutes

Total Time 12 hours hours 10 minutes minutes

Author Jayasri

Ingredients

• Red Rice / White Rice: 3 and 1/2 Cups
• Black Urad dal / Uddina Bele: 3/4th Cup
• Poha / Beaten Rice: 1 Cup
• 1 tbsp of Fenugreek seeds
• 1 fist full of Moong dal or Channa dal

Instructions

• Wash and soak Rice, Fenugreek seeds and Moong dal/Channa dal in a vessel
• wash and soak Urad dal separately
• Wash and soak Beaten rice separately.
• They should be soaked for at least 6 hours. After 6 to 7 hours grind them into a very fine paste. I usually grind Poha/Beaten rice with rice so it grinds very well and then I grind Urad dal separately.
• Once everything is finely ground to a fine paste. Mix all the batter and leave it to ferment for at least 8 hours or overnight, depending on where you live.
• Once it is fermented take the batter as required for how much you would like to use and add some water to make into a pouring consistency like pancake.
• You can add salt to the whole batter or add it to the quantity you are using.
• Heat the tawa/ Pan / girddle season it with oil use a cut onion or a brush to do so.
• Spread the batter in a circular motion to make set dosa, do not try to spread it thinly it should be thicker close it with a lid. Once cooked you will see loads of holes in them, then sprinkle oil and leave it for another minute then take it out and serve it with any accompaniment you have chosen with it.

Notes

Sometimes when we make the batter in winter because of the cold weather it takes 15 hours to ferment! So, totally depends on the temperature just like your bread where yeast needs a warm temperature . But, the dosa batter needs warmer temperature than this.

The post Set Dosa / A Crepe with a thousand holes!! appeared first on My Veg Fare.

Dosaay or Dosa, when I hear that word my mouth waters, at least, I would say for most of the south Indians it would right?  If you got the batter ready your breakfast is easy peasy.  Just like Idlies it is comfort healthy and classic. A must breakfast in every south Indian home with lots of variations. If I make the batter once it stays up to almost a week and we can make as many variations as we like.  I haven’t kept the batter for a week usually 3 days max and a minimum of 2 days at most.

Back home in Bangalore we have lots of Darshini’s and exclusively Dosa joints who make just Dosa, there is always a big crowd, any time of the day.  When you spread the Dosa on the tawa (Girdle) whole house is filled with the aroma and all I can say is you just can’t say no.  The bile juices are aroused and fill your tummy making you run to the kitchen.  That’s what my children say!

Every morning at least 4 to 5 times I need to keep calling them to come down and have their breakfast. I mean  Literally break the fast as they don’t get up until past 12 (that’s when they have their holidays).  When it's Dosa they come running down when they get the aroma of Dosa right into their Duvet.

When I say dosa their next question is ‘’amma jothegenoo’’ (what’s with it?) aloogadde palya maadideeyaa?  (Have you made potato curry to go with it?)  Standard question and answer which they ask and answer themselves.  Because I don’t have to because they know I would definitely make it!  Do you know why my children love to go to India just to eat masala dosa their first preference then visiting the family, Last time when we visited almost 4 days in a week we had breakfast outside, I thought my mum had some time off from her cooking spree up and early in the morning so she can plan and cook leisurely our Lunch and Dinner :).  Every time when we visit India and every hotel they visit especially my twins - one orders Dosa and the other Idli.

When they come home from Uni now, the first thing they text me is Amma make Dosa/ Idli.  Especially my son thinks I am the loveliest/greatest/awesome etc etc, mum in the universe on every morsel he eats. My girls keep laughing and tell me amma he is buttering you up.   He brings out all the Adjectives possible to praise me.

So, all this started because of these twins from past 2+ years.  I make a lot of readymade stuff at home for my hubby who keeps travelling even though he loves Dosa and Idli he prefers to take something he can cook quickly like a one pot meal.  When my children left for Universities I started worrying about their food habits, especially my son who loves south Indian food, my daughter she manages with pasta but not him.  He needs his rice and sambhar at least once in a day.

That’s when I started planning to make readymade food and freezer meals.  I cook and freeze some meals so that they can just take it out and warm them up (and I keep filling up their freezer now and again!)  I make readymade Idli batter and Dosa batter because they did not like the shop bought ones, unfortunately.  This Dosa batter seems to be close to the home-made authentic Dosa batter so my children say that's their verdict.  That’s what my family say!  I had never thought of sharing it.  One of my friends asked me as she liked it when she had it at my place and suggested why not post it on the blog.  Sometimes I get scared to post thinking people may not like it or if it is not up to the mark, but as my friend said ‘’Jay you can’t please everybody, at least, it may be useful for some, go ahead and post it’’ my kids wanted me to share it as they said, it’s useful for their friends too. I have a few fans because of my children's friends.  I will share some of my ready-made mixes.  Keep checking my blog for updates.  So here is my recipe.

I would like to tell you before that it is not the original authentic batter which is usually soaked for few hours and had to get fermented before use.  This is nearly there.  Tastes good (I won’t say great because I want you to try and tell me if it is really a great recipe).

INGREDIENTS:

2 1/4 cups of Rice flour
½ Cup Urad Dal flour (I use readymade powder)
½ Cup Aval/Poha
½ Cup fine Semolina (Upma Rava)
1 tbsp powdered Methi flour
4 tbsp of Gram Dal flour (Besan flour)
1 tsp Eno fruit salt (check my notes)

METHOD:

Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough.  Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well.  Allow it cool down as well.

Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours.  To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together.  I pack these in small air tight pouches so they can use one pouch at a time.

TO MAKE DOSA BATTER

To the above mix, you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed to make Dosa as is usually done.  This Dosa turns out to be very crispy and has a good colour as well.

NOTES

• You can use this Dosa batter as said above like readymade mix.
• You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning!  You don’t have to grind anything saves your time.
• I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points.  I read that if you have IBS problems or digestive problems it might trigger on a longer usage.
• For the above flour mix, I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.
• I make my own methi powder.

Hope this helps any questions write to me. Try out and tell me if you like it.

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Home made Masala Dosa Mix

A perfect ready made mix for Dosa, turns out beautifully crispy and tasty. A south Indian breakfast Delicacy

Course Breakfast

Cuisine South Indian

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 25

Author Jayasri

Ingredients

• INGREDIENTS:
• 2 1/4 cups of Rice flour
• ½ Cup Urad Dal flour I use readymade powder
• ½ Cup Aval/Poha
• ½ Cup fine Semolina Upma Rava
• 1 tbsp powdered Methi flour
• 4 tbsp of Gram Dal flour Besan flour
• 1 tsp Eno fruit salt check my notes

Instructions

• Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough. Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well. Allow it cool down as well.
• Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours. To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together. I pack these in small air tight pouches so they can use one pouch at a time.
• TO MAKE DOSA BATTER
• To the ab<g class="gr_ gr_159 gr-alert gr_gramm undefined Punctuation only-ins replaceWithoutSep" id="159" data-gr-id="159">ove</g> mix you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed making Dosa as is usually done. This Dosa turns out to be very crispy and has a good colour as well.

Notes

You can use this Dosa batter as said above like readymade mix.
You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning! You don’t have to grind anything saves your time.
I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points. I read that if you have IBS problems or digestive problems it might trigger on a longer usage.
For the above flour mix I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.
I make my own methi powder.

The post Home made Masala Dosa Mix (Ready made Dosa mix) appeared first on My Veg Fare.

Rava Dosa is Lacy thin Crepe which is spicy and crispy is an authentic south Indian Breakfast recipe. served with coconut chutney and Potato saagu / kurma.  Rava here used is called fine semolina, not the coarse ones.

This is another wonderful Dosa in the south Indian Restaurants and Darshinis.  They are absolutely mouthwatering and comes in different shapes and with different chutneys and subjis to go by.  It is really an art to make this Dosa you cannot spread them like your ordinary Dosas you have to pour this Dosa from a little height and should be more watery so, when you pour it around the tawa it tries to spread on its own and it needs your help too..., Once you get used to it and the consistency you will do a great job and you should pour it more thin and crispy.

Recipe Author: Jayasri
Recipe Type: Breakfast
Prep time: 2 hours
Cook time: 5 to 7 minutes
Shelf Life: 2 days
Serves: 5

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Ingredients:

• 2 cups - fine semolina/chiroti rawa
• 1 and 1/2 cups - Rice flour
• 1 fist ful of plain flour/maida
• 2 onions
• 4 to 5 Green chillies (optional)
• 1'' ginger
• 1 to 2 sprigs of curry leaves
• 2 to 3 coriander leaves
• salt to taste
• oil to cook

METHOD

Mix Rice flour, maida and Rawa and using  water and making it into a very thin dosa consistency
Chop the onions, chilies, coriander and curry leaves finely and mix them with it
Add required amount of salt
Leave this Dosa batter for one or two hours

Check the consistency again, as semolina would have absorbed water! add more water.

Batter should be very thin not like a dosa batter
Make Dosas with the batter, pouring it little from  above around the tawa evenly, so it spreads on its own, it is just a practice and you will get it soon enough
Toss it around and cook on both the sides or just on one side
Serve it with coconut chutney or aloo subji or saagu

 

NOTE: Important:

For this particular Dosa the Dosa should be very thin pouring consistency, not like the usual Dosa batters, only then Rawa dosai will be crispy and comes out very well

If the batter thickens keep adding water.

Every time when you make Dosa remember to mix it before pouring as semolina will settle down in the bottom

You can onions, chillies and coriander leaves to the batter or mix them up and sprinkle them on top of the batter once you pour it on the tawa

Another method sprinkle the onion mixture on the Tawa randomly and then pour the batter into it.

You can also add 1/2 cup of Yogurt and then rest water to make this.

Have a lovely time making these spicy Dosas which are really tasty to eat !!.

The post Rava Dosa ( Spicy Fine Semolina crepes Indian style) appeared first on My Veg Fare.

Ingredients:

• easy cook or Kusabalakki or Dosa Rice 1 cup
• Sona Masoori Rice (any ordinary Rice)  2 cup
• Puffed Rice / Mandakki puri or Kallepuri 1 cup
• Thick curds ( Yogurt) 2 cups (slightly sour)
• 1 tsp fenugreek seeds

METHOD:

1. Wash and Soak all the Rice with fenugreek together for 6 hours or overnight
2. Then take the kallepuri put everything in the water wash it once or twice take it out from the water and soak it in curds for 1 or 2 hours just before grinding the Rice.
3. Once everything is well soaked grind them all together into a nice smooth batter.
4. Now the Dosa batter is ready actually you can use this batter immediately as the curds would have become sour and helps the batter in fermenting in no time.
5. You can serve the Dosas with any side dish you wish

The post Puffed Rice / Kallepuri (Mandakki puri) Dosa appeared first on My Veg Fare.

I am posting this recipe to an event  Aparna of  Mydiversekitchen who is hosting the ''Food in colour'' events started by Harini of sunshinemoms, I hope this looks orange, as I am not a good photographer I tried my best when cooked it was looking orange in colour!!  This month the Food in colour event has come up with ''Orange''

Dosa has always been a comfortable meal to south Indians
CARROT DOSA

METHOD - I

Ingredients:

• 2 cups Rice
• 1/2 Easy cook rice/Kusublakki
• 1 & 1/2 cups grated carrot
• 1 tsp cumin/jeera seeds
• Tamarind gooseberry sized
• 4-5 Red chillies
• salt to taste
• 1 onion medium sized (optional)
• oil to fry dosas

METHOD

1. Soak both the rice together for 2 to 3 hours.
2. Then grind them with all the other ingredients said above into a dosa consistency
3. Add salt at the end, & add water and make it thinner
4. Just like the consistency of a Rava Dosa
5. You can use carrot dosa immediately after grinding it.
6. you can  make dosas just the way you cook Rava Dosas, hold the ladle a little higher and spread it from the outer circle of the Tawa/kaavli, you cannot spread it like an ordinary dosa
7. They are usually very thin & crispy
8. If you want you can even add nicely chopped coriander leaves, curry leaves & thinly sliced chillies & serve it with plain curd/yogurt & chutni pudi.
9. They are now ready to serve.
10. you can store it in the fridge & can be used next day

METHOD: II
The other method is If you grind it with Urad Dal you can spread it like a dosa!

Same as above ingredients except add

• 1/2 Cup Urad Dal

to the above ingredient list grind it into a smooth dosa batter, this batter you can spread it like a dosa.

MINT CHUTNEY

Ingredients:

• A fist ful of channa dal
• 1 cup full of Mint leaves
• 2-3 sprigs of coriander leaves
• 1 tsp of oil
• 1/4 tsp sugar
• salt to taste
• 3-4 green chillies
• 2-3 flakes of Tamarind
• a pinch of asafoetida/hing
• 1/2 cup grated fresh coconut

Seasonings: 1 tbsp oil & 1 tsp of mustard seeds

METHOD

1. Take a pan or wok, heat oil add channa dal & roast till in a low flame
2. Meanwhile, pluck mint leaves 2 fistful or 1 cup & coriander leaves wash, drain & add it to the same wok where you are frying the dal
3. Fry Tamarind flakes too along with it
4. keep them aside so that they cool down
5. Grind them all together with salt, sugar, coconut & hing with adding water.
6. Grind them into a Chutney consistency, Then temper or season them with the above seasonings & is now ready to serve.

The post Carrot Dosa with Mint Chutney- FIC Orange appeared first on My Veg Fare.

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Crispy Mysore Masala Dosa with different kind of Chutneys and Potato curry

This is such a versatile dosa recipe, you can make it thin like a plain dosa, or like a uttapam,tastes delicious.

Course South Indian Breakfast

Cuisine Indian

Author Jayasri

Ingredients

• INGREDIENTS FOR MASALA DOSA
• 4 cups of Ordinary Rice
• 1 cup of Kusbalakki White Easy cook rice
• 1 heaped cup of Urad dal/Black Gram dal
• 2 tbsp of Green Gram
• 2 tbsp of Fenugreek Seeds
• 2 tbsp of Chenna dal
• INGREDIENTS FOR POTATO CURRY:
• 1/4 Kg Potatoes
• 1/4 Kg or little less Onions
• 4 to 5 Green chillies
• 1 tbsp of channa dal
• 1 tbsp of Urad/Black gram Dal
• 1 tsp Mustard seeds
• 1 tsp of turmeric powderNumbered List
• 1 sprig of curry leaves
• 4 to 5 sprigs of coriander leaves
• 3 to 4 tbsp of oil
• INGREDIENTS FOR RED CHUTNEY
• 5-5 Guntur-Badgi Red chillies
• 1 tsp jeera
• 3 to 4 flakes of Tamarind
• little jaggery
• 1 big onion
• 2 to 3 pods Garlic optional
• salt to taste
• INGREDIENTS FOR GARLIC CHUTNEY POWDER
• 1/2 cup of Garlic peeled
• 1/2 cup of dry coconut or copra
• 5 to 6 flakes of Tamarind or gooseberry size
• 1/2 tsp of Ghee
• 6 to 7 Red chillies
• little jaggery
• salt to taste
• INGREDIENTS FOR COCONUT CHUTNEY
• 1 or 1/2 coconut
• 2 to 3 tbsp of Chutney Dal/Hurigadale/Pottukadalai
• Tamarind Gooseberry sized
• 5-6 Green chillies
• 2 to 3 sprigs of coriander leaves
• a pinch of asafoetida
• salt to taste
• 1/4 tsp sugar

Instructions

• METHOD FOR DOSA BATTER:
• Wash thoroughly and Soak all the above said ingredients in one vessel and Urad dal in a different vessel for 5 to 6 hours. Grind them separately into a nice paste in Grinder or mixer.
• METHOD FOR POTATO CURRY
• Wash and cook the potatoes in the pressure cooker from 2 to 3 whistles depending on the potato you are using, and allow it to cool
• Meanwhile, Chop onions finely, cut green chillies. wash and chop curry leaves and coriander leaves, keep them aside.
• Next peel the skin of the potatoes, and mash them slightly so they break into pieces.
• Take a wok, heat oil, add mustard seeds, when they start spluttering, add chopped green chillies and fry until they turn colour,
• Then add all the dhals and fry them until they change colour, add Turmeric,Then add onions and fry them until they are transparent.
• Now add the curry leaves mix once and then add the mashed potato, and sprinkle desired quantity of salt, mix well , sprinkle little water and close the lid for few minutes, allowing the potatoes to absorb all the spices into them.
• sprinkle chopped fresh coriander leaves mix well and now they are ready to serve.
• METHOD FOR RED CHUTNEY:
• Soak chillies and tamarind in water
• fry onion to transparent
• mix all the above said ingredients and grind it into a smooth paste.
• Make it little watery so that you can pour it on the Dosa, on the circles created when spreading it.
• METHOD FOR GARLIC CHUTNEY POWDER
• Peel and keep the Garlic pods.
• Heat Ghee in the pan roast the garlic pods nicely
• Then add dry coconut and Tamarind and just roast them to just warm up
• Take out and keep them aside, In the same pan add a bit of oil and fry the chillies.
• Then mix all the ingredients together and grind it into a coarse powder (chutney pudi consistency)
• Use this just like the Red chutney and sprinkle on the dosa, Then keep the potato curry and fold.
• NOTE: This Garlic powder is good for Baananthis/ Post partum
• METHOD FOR COCONUT CHUTNEY
• Slightly warm up the gooseberry sized tamarind directly on the stove holding with the help of Tongs (I got this thing from some cookery show I think it says the bad qualities of Tamarind gets diminished of doing so!)
• Then Grind grated coconut, tamarind, salt, asafoetida, sugar and coriander leaves in a mixie to a nice paste.
• Give a seasoning with a tsp of oil and 1 tsp of mustard seeds to the ground paste and now it is ready to serve.

Notes

If you are Grinding in a Grinder then I like to share somethings which I feel is important, grind Rice and other ingredients except Urad dal for 1/2 an hour to 45 minutes to a smooth paste consistency (pancake batter). Leave the gadget for 10 to 15 minutes to cool down as the motor gets heated up in the process, then grind the next batch. You don't want your gadget to spoil.
If you are using your Mixer grind little by little giving time to cool down as it heats up very quickly, If the batter gets heated up Dosa or Idlies don't turn out very well. Add water little by little and grind it you can even use the pulse setting in it.
Leave them until they ferment, may be in warm places they may ferment very soon within overnight but cold places like here you need to keep them in a warm place and allow it to ferment for 12 to 15 hours ( Check Notes)
Once they ferment add salt, mix well and it is now ready to make Dosas in the usual way (Check Notes).
Some of the Restaurants use Garlic powder as an alternative to Red chutney and above is the Recipe for garlic powder This Garlic powder is good for Baananthis/ Post partum (that is ladies who have just given birth to babies) Women who have gone through this process after the birth of a baby they give different type of foods, which helps the mothers to get their immunity and strength back to normal for all the trouble they have taken to bring a new life on to the earth!.
When you roast dosa on tawa using ghee instead of oil it gives a special aroma and gives a good colour as well. Applying butter on the dosa or before serving put some butter on top of the dosa and serve.

Cut a small onion horizontally rub on the tawa or pancake girdle before you spread the dosa, This will help you lifting the dosa more easily. Always cook in a medium heat this will keep the temperature same and tawa will not get heated up. After making 4 to 5 Dosas sprinkle some water on the tawa which will cool down the tawa and maintains the tawa well.
Here as it is cold during winter fermentation takes longer time, you can keep the batter in oven - electric ovens have light you can switch it on and leave Or keep next to Heater Or in Boiler room where it will be very warm.
Dosa batter will be thicker in consistency, Every time you plan to make Dosa take as much batter as you need add water to bring it to pancake consistency and make Dosas with it.
Serve it with Dry Potato Curry and coconut chutney and Onion Sambhar.
For MASALA DOSAS You need to make Red Chutney which is poured over on the last round of the dosa, with nice bit of oil , keep the potato curry in the middle and fold it in two's or triangles or cones or any way you like in the restaurants and is served with chutney and sambhar. Oh! just thinking of Masala Dosa reminds me of Vidyarthi Bhavan in Gandhi Bazaar he generously puts a dollop of Benne or Butter on top of it before serving. It is heavenly and the whole area is filled with the Dosa smell..... and makes you hungry!

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