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Ajay Chopra
Idli and Dosa are popular South Indian breakfast dishes made from freshly fermented rice and urad dal batter. Chef Ajay ... Read More
Preparation Time
10-15 Min
Cooking Time
20-30 Min
Meal Type
breakfast
Difficulty
MEDIUM
For Idli batter
3 cups rice (soaked overnight)
2 cups urad dal (soaked overnight)
For Dosa batter
4 cups rice (soaked overnight)
1 cup urad dal (soaked overnight)
1 tsp methi seeds (soaked overnight)
For Aloo stuffing
2 tbsp coconut oil
1 handful mustard seeds
3 - 4 dried red chilies
2 - 3 green chilies
8 - 10 curry leaves
1 small bowl chopped ginger
2 - 3 medium onions
Soak rice, urad dal in a bowl of water overnight and grind into a smooth batter. Allow the batter to ferment.
Once the batter has fermented, add salt to the mixture.
In a pan heat coconut oil. Add mustard seeds, dried red chillies, slit green chillies, curry leaves, chana dal, haldi salt and some pepper powder.
Add ginger and sliced onions and toss it well.
Add the mashed aloo and some water to the mixture and cook well.
Take a flat pan, add some ghee and spread the dosa batter on the pan.
Grease the batter with some ghee and few granules of sugar for the browning effect.
Add the aloo mixture in the center of the Dosa.
Serve the dosa with Sambar and coconut chutney.
Idli and Dosa are popular breakfasts in Southern India and Sri Lanka. Idli is made by steaming a batter consisting of fermented black lentils (de-husked) and rice.
Idlis and dosas are served with chutneys (coconut-based) and sambar. In some places, it's also served with kaara chutney (onion based) or spicy fish curries. The dry spice mixture podi is convenient while travelling.
