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.Read More
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.