I have no idea if this is actually from Kanchipuram or some other place. You all might know this dosa by different names. I found it in my recipe collection from old Kannada weekly, I have already posted many of the recipes from this weekly.
When I saw the ingredients – chana daal , pepper, asafoetida etc I knew I am going to try this and like this. Pepper makes this a bit spicy and aromatic. These are thick dosas, so they are soft.
Ingredients: 2 cups rice 1/2 cup urad dal 1 tea spn chana dal 1 tea spn black pepper powder 1/4 tea spn turmeric 1/2 tea spn fenugreek seeds 1 cup yogurt(curd) A pinch asafoetida
Salt Oil
Method: Soak rice, fenugreek seeds and dals in water for around 3-4hrs. Grind them to a smooth batter. Mix turmeric, black pepper, asafoetida, yogurt and salt. Leave it for overnight. Heat tava. Grease it with oil(optional). Spread a thick dosa. Serve hot with chutney.
Serves : 4 Preparation time : 15mins
When I was a kid I simply hated dried seafood. I never even wanted to taste it because of its smell. But now, since husband is a big fan of dried shrimp, I have also started eating it. I have not tried cooking dried fish after I had to throw the entire gravy because of bad smell, I might have brought wrong fish, don’t know. So I decided to try only dried shrimp till I will be able to recognize the dried fish :).
I brought a pack of dried shrimp from the Chinese grocery store here. I knew only kismuri with it. Few days back when I had called my husband’s grandmother- fondly called as Mamayi , who is a great cook, gave me this recipe. I prepared it the same day and absolutely loved it. Now I think I should be more open to dried fish also, who knows? I may like it :).
Following is the picture of dry shrimps that I used for this dish
Aayi’s recipe has a slight variation. She does not add potato to this gravy.
Ingredients: ½ cup dried shrimp 1 cup grated coconut (fresh or frozen) ½ cup onion 4-5 red chilies ¼ tea spn tamarind extract or 1-2 pieces of normal tamarind 3/4 tea spn coriander seeds ¾ cup potatoes cut into big pieces (optional) Oil Salt
Method: Heat oil and fry coriander seeds. Grind them with coconut, tamarind and red chilies to a smooth paste. Heat remaining oil and add onions. Fry till they turn slightly brownish. Add shrimp, potatoes and ½ cup water(while cooking shrimp some people add ¼ cup raw onion for extra taste). Cook till potatoes are tender. Now add ground paste, salt and sufficient water. Cook for another 6-7mins.
Serves : 2-3 Preparation time : 20mins
