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Kanchipuram Dosa

Course Breakfast
Dish Type Dosa Varieties
Author Srivalli

Ingredients

  • 200 gms Rice Raw
  • 200 gms Rice Par Boiled
  • 100 gms Urad Dal
  • 100 gms Curds / Yogurt
  • 1 tsp Methi / Fenugreek Seeds

Seasoning (This is done after it is fermented)

  • 1 tsp Peppercorns Whole (broken into half)
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Bengal Gram
  • 1/2 tsp Cumin Seeds
  • Curry Leaves few

Added as such

  • 1 medium Onions
  • 1 long Green Chillies

Instructions

How to make Kanchipuram Dosa

    The Batter

    • Wash and soak the rice along with methi for 2 - 3 hrs, grind as you would do with the regular dosas.
    • Once the batter is ground, mix in the curds to the batter and ferment overnight.

    The Seasoning

    • Heat cooking oil, saute all the whole spices and add to the batter. Add finely chopped onions and green chilies as such.
    • Heat a tawa and grease with cooking oil. Spread out one ladleful of batter as the regular dosa. Simmer, cover with a lid, and don't flip over.
    • Serve with Chutney and Sambar.
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