Saturday, 5 July 2014

Couscous and Lentil Dosa with Tomato Coconut Chutney

Internet is such a boon for mankind. If you have it on your mind, you can find it on the internet. Anything and everything. You name it and you have it. My couscous was just not getting over even after experinenting with couscous pizza, couscous pudding, salads, and what not. Problem is the grain swells up so much after soaking that you just cannot use a lot of it in one go. Today, however, I finally finished it with this wonderful dosa recipe from a website called Samayalarai I found on the net. The recipe is quite simple and uses a good bunch of lentils which makes this dosa a super healthy option from the regular ones. Also, it requires just a few hours of soaking which is better for people like me who always forget to soak it overnight! Serve it with some yummy tomato coconut chutney and some sambhar or masala potatoes and you have a wonderful meal to be served!
                                   
Ingredients
2 cups raw rice
1 1/2 cup couscous
1/2 cup moong dal
1/4 cup chana dal
1/4 cup toor dal
1/4 cup urad dal
1 tbsp fenugreek seeds
1/2 cup rice flour
Salt as per taste

Tomato Coconut Chutney
2 medium onions chopped
3 medium tomatoes chopped
1/3 cup grated coconut
1 sprig curry leaves
1/2 tsp mustard seeds
1 dry red chilli
1 tsp sambhar powder
1 tsp chilli powder
1/2 tsp turmeric powder
Salt to taste
1 tbsp oil

Direction
Wash and soak the rice, dals, and fenugreek seeds separately for 4-5 hours. 
Soak the couscous in 1 1/4 cup hot water for 10 minutes. Put all the soaked ingredients in a grinder with little water and make a fine paste just like you do for your dosa batter. 
Add the rice flour and salt and mix well till no lumps remain.
Heat the griddle and lightly grease it. Pour a spoonful of the batter and spread it out with the back of the spoon like you do for regular dosas. Once it browns on one side, flip and cook on the other side till slightly browned. Serve hot!
                                           
Tomato Coconut Chutney
Heat oil in a pan and splutter the mustard seeds and dry red chilli. Add the curry leaves. Now add the chopped onions and fry till translucent. Add the tomatoes, grated coconut, spices, and salt and mix well. Cover and cook till tender. Remove from heat and let it cool. Grind to a smooth paste and serve.
                                          






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