HARIYALI DOSA

    A few years back, when Diwali was still two days away,

my mother declared that she was tired of cooking the same

old Poori, Chholay and Halwa for every festivity.

 “I am going to try out something new this year”, she proclaimed.

I do not know whether it was the magic of her fingers, Or

 the festivities in the air or

the amazing stuffing of this dosa but ever since,

every year we look forward to this heavenly treat on Diwali.

Try it out.

It is amazingly simple, fast to cook yet very nutritive.

Ingredients:

For the batter

1/3 cup urad dal

1 cup rice

salt

Pick and wash the rice and dal. Soak overnight.

 Grind into a smooth batter and leave for 24 hours to ferment.

Add salt when fermented.

For the stuffing

2 cups peas

1 teaspoon minced garlic

1 teaspoon minced ginger

½ teaspoon chopped green chilly

1 teaspoon jeera

2 tablespoon oil

salt to taste

Grind the peas coarsely in a mixer. Heat oil in a kadai.

Add jeera and let it crackle. Add chilly, garlic and ginger.

Stir fry for a minute. Add the peas and salt.

Mix well and sauté for five minutes on a low flame.

For the chutney

2 cups chopped coriander leaves

3 teaspoons lemon juice

2 tablespoons thick sour curd

2 green chillies

1 finely chopped onion.

Salt to taste

In a mixer grind together

coriander leaves, lemon juice, chillies and curd.

 Mix in salt.

Pour the chutney into a bowl.

Top with chopped onions.

To make the dosa

Oil for shallow frying

Batter

Stuffing

Take a ladle full of the batter.

Spread the dosa on to a greased nonstick tawa.

Cook on medium flame. When the side is done it comes off easily.

 Flip and cook the other side.

Spread a generous amount of filling into the dosa.

Fold the sides.

To serve

Place a dollop of butter on the dosa

Serve it with green chutney.

INDULGE