MyMusingsSangSpeak-Pet Puja- Dosa, Uttapa, Chutney, Subji

Pet Puja- South Indian Staple

Dosa-

Ingredients-

Rice -3 cups, Urad Dal( Split Black Gram)-1 cup, ½ teaspoon(tsp) Methi (Fenugreek) seeds, ½ tsp Arhar or Tur or Tuvar(Split Red Gram) dal, water, salt

Method-

Wash and rinse rice, methi n arhar dal and keep it to soak in water. Similarly, wash and rinse urad dal and soak separately. Let the rice n dal soak separately for about 3-4 hrs. Then remove water and grind rice with fenugreek n arhar with little water at a time to a fine granular paste. Afterwards, grind the urad dal similarly. Mix both pastes in a large utensil and cover with lid and allow to ferment. Fermentation will depend on temperature. If it is summertime, then 7-8 hours overnight fermentation is okay for

the mixture to rise. During winters, fermentation will take longer (tip- cover the utensil with a warm blanket to maintain temperature).

To make dosa, you take the required batter and add salt to taste and leave for half hour for salt to react with batter.

Preparation of  tawa or pan- Heat the tawa or pan, grease it, reduce the flame and sprinkle with water( take a whole onion which is sliced towards the free end and fix it to a fork from other tip, dip the cut surface of onion in oil and grease the tawa with this onion). Now take batter in spoon and spread, you can sprinkle oil on the Dosa and let it cook, the dosa will leave the tawa and then you can turn and cook.

For Uttapam- you put batter and allow it to be thicker than dosa and top it with finely chopped onions, coriander leaves and green chillies. Uttapam tastes good with butter. A variation of uttapam would be topping of finely chopped veggies like french beans, carrots, capsicums etc.

Aloo Subji

Ingredients-

Boiled potatoes- 5-6, medium onions- 2, oil for tempering, dried red chillies 2-3, curry patta, mustard seeds, cumin seeds, turmeric powder, salt, coriander leaves for garnishing optional

Method-

Peel and chop the boiled potatoes, chop the onions, heat oil in an pan and temper with mustard, cumin, red chillies, curry patta, the add the onions, fry for about 3-4 mins and then add the potatoes along with turmeric powder and salt. Add little water, cover with lid and cook over reduced flame for 4-5 mins

This is the masala for the masala dosa.

Coconut Chutney

Ingredients-

One cup fresh grated coconut, one tsp chutney dal, one tsp raosted groundnuts, one inch ginger piece, one green chilly, water, salt, oil, curry leaves, mustard seeds

Method-

Grind coconut, chutney dal, groundnuts, ginger, salt together to make a fine paste, add water as per required consistency. Remove in a bowl. Heat little oil and temper with mustard seeds and curry leaves, add this tempering to the chutney.