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Idli Dosa Chutney By Chef Ajay Chopra

Idli Dosa Chutney

Also known as - Idli & Dosa

Idli and Dosa are popular South Indian breakfast dishes made from freshly fermented rice and urad dal batter. Chef Ajay Chopra shares the detailed recipe.
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Serves

4

Cooking Time

20-30 Min

Meal Type

snacks

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • 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

PREPARATION

  1. 1

    Soak rice, urad dal in a bowl of water overnight and grind into a smooth batter. Allow the batter to ferment.
  2. 2

    Once the batter has fermented, add salt to the mixture.
  3. 3

    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.
  4. 4

    Add ginger and sliced onions and toss it well.
  5. 5

    Add the mashed aloo and some water to the mixture and cook well.
  6. 6

    Take a flat pan, add some ghee and spread the dosa batter on the pan.
  7. 7

    Grease the batter with some ghee and few granules of sugar for the browning effect.
  8. 8

    Add the aloo mixture in the center of the Dosa.
  9. 9

    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.

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