Ingridients
- Raw rice 1 cup
- Par boiled 1 cup
- Black gram dhal 1/2 cup
- Fenugreek seeds 1 tsp
- Salt to taste
- Oil as necessary
- Soak both the rice together in enough water for 3 hours
- Soak the dhal in a vessel with enough water for 3 hours
- Soak the Fenugreek seeds in little water for the same time
- Wash the soaked dhal well, drain the water and grind it into a very smooth fluffy batter with minimum water.Take it out and keep it separately
- Wash the rice and drain out the water. Grind it with the fenugreek seeds with the water that is soaked in. It givs a tremendous amount of flavour to the Dosai. Grind it to a very smooth batter
- Now add the ground Dhal paste to this with the required amonut of salt. Run the grindr for a minute so that it mixes properly.
- Cover the batter and leave it to ferment overnight.
- Next day, Heat a Tawa or Dosai kal, Pour a ladle full of batter into it. Do not spreead it thinly.Sprinkle a tsp of oil around it.
- Cover it with a lid and cook it on medium flme, till blubbles till holes start forming on top and it is cooked.
Ingredients( For chicken)
- Chicken with bone- 500 gms
- Onion medium chopped- 1 no
- Tomato small chopped-1 no
- Turmeric powder- 1/4 tsp
- Chilli powder- 1 tsp
- Coconut milk( thick)- 1 cup
- Salt to taste
- Oil to fry
- Dry red chilli- 2 nos
- Curry leaves few
- Bay leaf- 1 no
- Cinnamon- 1 stick
- Cardamom- 2 nos
- Coriander seeds- 2 tbsp
- Jeera/ cumin seeds- 1 tsp
- Sombu/ fennel seeds- 1 tsp
- Pepper- 1/4 tsp
- Cashew nuts- 6 nos
- Heat oil in a pan when hot add dry chilli, curry leaves, bay leaf, cinnamon, cardamom and fry for few seconds. Add the chopped onions and saute until transparent. Now add the chicken pieces and fry until it turns white. Add the chopped tomato, ground masala powder, chilli powder, turmeric and required salt. Add thick coconut milk and 1 cup water to the chicken and bring it to boil. Cover pan with lid and simmer for 20 mins or until chicken is cooked. Remove the lid, increase heat and fry chicken until semi dry.
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