The blessing it is to start your day with this super healthy breakfast. Fermented foods from all over the globe are gaining popularity. In India we’re blessed to have a plethora of fermented foods from almost every regional cuisine. Idli and dosa are so close to my heart not just because I hail from southern India but it’s what built me up in my career. A humble home-based start-up gave me recognition, purpose and an identity. This imagine too symbolises the 50 shades of whites that exist not only in the image but within us and the pivotal role each tone plays. This Monday morning, I urge you to go back to your roots. As we begin the last month of the year, spend time to retrospect on the days gone by. I’m giving you the easiest recipe for the perfect Idli and Dosa Batter along with the classic Coconut Chutney. Do spend more time with your loved ones while sharing this meal. Wish you a wonderful week ahead.
Ingredients for Coconut Chutney
- Grated Coconut – 1 cup
- Chutney Channa/ Roasted Bengal Gram – ¼ cup
- Garlic – 2 cloves
- Ginger – 1”
- Green chilli- 1 to 2 nos
- Sugar – ¼ tsp
- Salt – as per taste
- Amala / Tamrind – ½ inch or ¼ tsp
For the tempering
- Coconut oil – 2 tbsp
- Split Urad Dal – ½ tsp
- Mustard – ¼ tsp
- Asafoetida – a dash
- Dry round red chillies – 4 nos
- Curry Leaves – 2 sprigs
Ingredients for Idli/Dosa Batter
- Boiled Rice – 3 cups
- Raw Rice – 2 cups
- Urad Dal – 1 cup
- Cooked rice – 4 tbsp
- Poha – 2 tbsp
- Fenugreek Seeds – 10 to 12 grains
Method for the Batter
- Wash the rice and urad dal thoroughly for a minimum of 5 time or till the water is relatively clear.
- Soak it for a minimum of 2 hours along with the Fenugreek Seeds .
- After 2 hours drain out the excess water and put the Urad dal in the grinder.
- Add water conservatively as the batter needs to be thick.
- Once it reaches a creamy and thick consistency scoop it out of the grinder.
- Next add the rice. You may need to grind the rice in batches depending on your grinder capacity.
- Once the rice reaches a coarse paste add the cooked rice and poha and grind till it becomes a light fluffy and silky consistency.
- Pour it into the urad dal paste. Mix the two thoroughly and set it on the countertop overnight or for 6 to 8 hours depending on the climatic conditions.
- Mix the batter again well before transferring it into refrigerator containers.
- Scoop out the desired quantity of batter and add salt to it.
- Heat and Iron griddle and temper it with water.
- Spread a ladleful of batter onto the pan in a smooth continuous circular motion.
- Add a few drops of sesame oil and cook it well.
- The dosa will begin to leave the sides, this is your indicator to flip it over.
- Cook it on the other side for another minute before taking it off the pan.
- Serve it with Coconut chutney.
Method for coconut chutney
- In a medium sized blender jar add grated coconut, chutney channa dal, garlic, ginger, green chillies, sugar, amla or tamarind and grind with water till it attains a thick and creamy consistency.
- Pour it out into a bowl and add salt accordingly.
- In a shallow pan heat coconut oil. Add split urad dal, mustard seed, asafoetida, dired red chillies and curry leaves. Once it starts to splutter add it to the chutney and stir it in.
- Coconut chutney is ready to serve.
You can mix in the batter rolled oats powder or even a scoop of protein powder before prepare it.
Flax seed, peanuts and other seeds can be incorporated in the chutney recipe. I’ve tried it with Spirulina too.
Half of the urad dal can be replaced with soybeans too. Soak it and remove the outer skin before adding it to the grinder.
Aarti Aruldas is a trained chef specializing in International cuisine. Her passion for healthy and conscious eating habit led her to her entrepreneurial journey. She made Mumbai fall in love with healthier breakfast options by revamping the humble Idli through her company “Vanakkam Foods”.
In an attempt to rekindle the lost art of cooking her latest venture brings quick and easy recipes in short and concise videos. An avid traveller, foodie and foodstylist she brings zing to even the humblest dish.
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