Reading the contributions from the fellow Indian bloggers about spices from Mythili’s “Mistress of Spices” I was amazed to know so many things and started appreciating the value of spices in the quality of our everyday food and life. No wonder Ayurveda also celebrates the importance of spices and their combinations that balances our taste palette with different flavour and aroma in a healthy way. In my attempt to explore the precious spices and a recipe for Nandita’s Weekend Breakfast blog event, the first thing that flashed my memory is the curry leaves dosa my mom used to prepare. Right from the moment you start preparing the batter you could smell the sweet aroma of the curry leaves, which will linger in your mind throughout the day.
This dosa with the fresh young tender curry leaves bursts with full of flavour and aroma. Unlike other dosas this can be relished immediately after grinding.
Raw Rice – 1 cup
Parboiled Rice – 1 cup
Preferably young tender Curry Leaves – 1 cup (Can be increased up to 2 cups depending upon the intensity of curry leaves flavour you like)
Red chillies – 6
Black peppercorns – ½ tsp
Salt as per taste.
Wash and soak rice together for 2-3 hrs in luke warm H2O.
Grind together with young curry leaves, red chillies and black
peppercorns to dosa batter consistency.
Mix salt and pour like rava dosa starting from outside towards the center.
A dosa pan with curved bottom will be more convenient.
Flip over and fry till both the sides are done.
You can gobble up this green dosa with spicy red molagapodi or coconut chutney.
Note: My mom suggests fermenting, for softer and tastier dosa