Yeast Dosa and Coconut Mint Chutney - Rosy Aunty

Recipe by Rosy Pinto





















Ingredients
(1 cup =240ml) 

2 cups dosa rice (400 gms)
2 tbsp whole urad dal
3/4 tsp fenugreek/methi seeds
2 cups cooked rice (I used refrigerated sona masoori)
1 tsp active dry yeast
salt to taste 
sugar (optional)
oil 

Steps:
To prepare the batter 
  1. Wash and soak the rice, dal and fenugreek seeds in water for 6 hours or overnight.

  2. In a cup, pour 6 tbsp of lukewarm water. Add yeast and stir a little and let the mixture stand for 5 to 10 minutes. 
     
  3. Drain the water from the rice and grind it along with the cooked rice, yeast and 2 cups of water to get a smooth thick batter. Transfer it to a large vessel. 

  4. The batter rises very well so make sure that the vessel is big enough for it to rise
  5. Keep it in a warm place and allow it to ferment for 6 to 7 hours.

  6. After the fermentation mix gently and add salt as per your taste. If you want the dosas to be slightly  sweet, add sugar and mix slowly.
  7. Consistency of the batter should be slightly thinner than regular dosa batter. Add water only if required. Be cautious when adding water.
   
    
                  after grinding                                             after 4 hours                                                   after 6 hours

To fry the yeast dosa:
  1. Heat dosa griddle/pan until medium hot.

  2. Apply few drops of oil and pour a ladle full of batter and spread it lightly if necessary. 
  3. When holes appear all over the surface, reduce the flame to low and cover till the top is cooked and bubbles have settled with its bottom light golden brown. 
  4. Cook only on one side and do not cook on high heat.
  5. ENJOY!
COCONUT MINT CHUTNEY




















Ingredients:

For grinding 
1 cup grated coconut
1 tbsp dry roasted chana dal
handful of mint leaves or as desired
1/2 to 1" ginger (chopped)
2 green chillies (chopped)
small ball tamarind
salt to taste

For tempering 
1 to 2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal (optional)
1-2 dry red chillies (optional)
few curry leaves 


Steps:
  1. Dry roast chana dal until golden and keep it aside to cool

  2. Take only the mint leaves, rinse them well in water a few times
  3. Rinse ginger, green chillies and curry leaves

  4. Grind the coconut, chana dal, mint leaves, ginger, green chillies, tamarind and salt with 1/4 cup water (or as required) until everything blends well. 
  5. Transfer to a serving bowl.

  6. In a tadka pan, heat oil. 
  7. Add mustard seeds, red chillies and curry leaves
  8. Splutter the tempering and pour over the chutney.
  9. ENJOY!