Street style Butter Dosa !!!
By Street style i mean the local bandi wala's way of making Butter Dosa's...these are loaded with butter and are so addictive that we cannot stop visiting them...But when health point of view strucks our mind..we never want to try it anymore...
So why to sacrifice..
Lets make at home n enjoy this beauty without a stop or pause button ... :) :)
For Dosa :
2 cup Parboiled rice ( a must for better color n texture )
1/2 cup urad dal
1/2 cup chana dal
1/2 cup Regular rice ( sona masoori )
1 tsp methi / fenugreek seeds
Salt to taste...
Wash n soak everything except salt in adequate water for overnight n next day wash n drain the soaked and grind everything using enough water into fine batter..
Ferment it overnight until its kind of doubled in volume...add in salt n mix thoroughly..adjust the consistency ..
If required add in more water..it should be the same like any other dosa batter...
For toppings over dosa :
1 onion chopped
1 tomato chopped
Few sprigs of cilantro chopped
A couple of cheese slics
All the ingredients are optional ..add or eliminate according to u r preference...
For upma spread :
1/2 cup sooji / upma rawa
3 cups water
1/2 tsp mustard seeds
Salt to taste..
In a pan add in a tsp of oil ..once warm add in mustard seeds..let them splutter...now add in water n salt..
(U might feel the water is way too much but we need the upma on slightly liquid ..so its easy to spread over the dosa..)
Once the water starts boiling add the roasted sooji n stir...lower the heat n cover with a lid...after a couple of mins...it will be slightly thick ...turn off the heat n set aside...
For the spice powder / Gun powder :
2 tbsp chana dal
2 tbsp urad dal
1 1/2 tbsp coriander seeds
6 to 7 red chillies
1 tsp ghee / clarified butter
6 garlic cloves (small )
1/4 cup loosely packed Tamarind
1/2 tsp cumin seeds
A sprig of curry leaves
1/2 tsp Hing / asafoetida
1/2 tsp fenugreek / Methi seeds
1/2 tsp Mustard seeds
Salt to taste
In a pan add the ghee..and roast all the ingredients well except the salt..cool them at room temperature ...add the salt and grind into powder..store in an air tight container n use ...
For coconut chutney :
1/4 cup Daliya / roasted chana dal
Half of a coconut chopped
3 green chillies
Salt to taste
Grind everything into smooth paste adding enough water n temper with mustard, cumin seeds n sprig of curry leaves ( optional )...
Finally Dosa Time...
Heat a non stick griddle or pan or tawa ...once hot add a scoop of dosa batter spread in a circular motion over the hot tawa...now add a spoon of ghee over the sides n middle of Dosa..
Now add a dollop of upma , a spoon full of spice powder ..spread evenly over the dosa n sprinkle with toppings of choice...
Cook until golden...do not flip over..
Once golden ..fold n serve with chutney...