Kara Mura Dosa with Ulli (onion-chilli) chutney *Kerala Style* By Sajit Nair
Kara Mura Dosa with Ulli (onion-chilli) chutney *Kerala Style*
That's flavorful, full of nutrition & one of my favorite kind of Dosa made by Amma.Read More
Four Person Servings
Once the batter is ready, you just need ten minutes Mins
- For Dosa Batter 1 cup Raw Rice 1 cup Idli Rice /Par-Boiled Rice (Ukda Chawal) 1/2 cup Split Bengal Gram (Chana Dal) 1/4 cup Split Red Gram (Toor Dal) 1/4 cup Split Black Gram (Urad Dal) 1/4 cup Split Green Gram (Moong Dal) 1cup Shallots/ Onion 5 Sprigs Curry Leaves 1/4 tsp Asafoetida 8 nos Dry Red Chillies Salt to taste Water as Required For Chilli Onion Chutney 1 Roughly Chopped Onion 1 tsp Red Chilli Powder Salt to Taste For Tempering 2 tsp Oil/Coconut Oil 3/4tsp Mustard 1 Sprig Curry Leaves
- Process for Dosa Batter Soak par-boiled rice and raw rice for four hours. Soak all the above mentioned dried split pulses for 30 minutes. Grind it by adding onion,curry leaves,red chillies, asafoetida and salt. The batter should be thicker than dosa batter,so add water accordingly. Heat dosa pan Pour a laddlefull of batter and spread in circular motion Drizzle oil Roast the dosa on both sides (Tastes Better when it's Crisp) Enjoy it with chilli onion chutney. Process for Chilli Onion Chutney Grind roughly chopped onion,red chilli powder and salt to a fine paste. Remove chutney in a bowl and add the tempering. For Tempering Heat oil Add mustard seeds and curry leaves.