Curry Leaves Dosa

curry leaves dosa

Reading the contributions from the fellow Indian bloggers about spices from Mythili’sMistress 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.

Ingredients:

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.

 

Method:batter

Step 1:

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.

 

Step 2:dosa

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 🙂

For medicinal values of the curry leaves and general information check out Sumitha’s article for Mistress of Spices event..

And if you are more interested and want to go a step further and grow your own curry leaf plant ..check out Indira’s article on this deciduous plant and tips to grow them.

 

Rice and Toor Dal Patties

This our family’s favourite -Surprise the “surpriser” recipe.This recipe is very handy when we need to do something, when we’re out of supply of the produce, still has to serve the unexpected guests and impress them.So we always have the rice and dal combo powder in storage.Ok guys i could read your mind …. Here, the recipe is all yours now.

Rice – 1 cup

Toor dal -1/4 cup

Cumin seeds -1 tsp

Black Pepper – 1 tsp
Powder the rice and dal together to fine rava consistency. Powder the Cumin seeds and Black Pepper seperately and add it to the rice dal combo.So this is the basic powder you need for the patties.This powder can be stored in an airtight container for months.

patties n onion chutney

To make patties:

rice & dhal combo rava -1 cup

water – 2 cups

oil – 1 tsp

salt – 1 tsp

Method:

Boil the water with salt and oildough

Add the rice dal combo powder constantly stirring to avoid lumps

Continue stirring till the water is completely absorbed and resemble dough like consistency.

Once the dough is ready,divide into equal sized balls and make patties.

patties

Fry them in pan and serve hot with onion chutney.

Recipe for Onion chutney:

White Onions – 3 (Avoid red onions as they turn bitter when blended and sauteed)

Dry Red chillies – 6

Tamarind juice – 1 Tbsp

Salt – as per taste

Jaggery – a small piece

Hing – a pinch

Curry leaves – a few

Blend all the above ingredients except curry leaves

Crackle mustard seeds in a tsp of oil, add curry leaves and pour the above blended mixture and saute till the raw smell goes.

Enjoy and let me know how you liked it.

I would like to contribute this recipe for

Paz’s –” FMR -For The Love Of Rice” and
Sailu’s Jihva for Dal