Cooking web notes

I wonder where dosas originated. It did in the south of India for sure.  Which state, however? Tamil Nadu, Andhra, Karnataka or Kerala is what I wonder. While you ponder over that let me share a spicy chutney that goes with dosas. If you do not know about dosas it looks like crepes.  The batter is made with  lentils and rice soaked separately and ground to a smooth paste. Left overnight in a warm place it ferments and is ready to be ladled on a hot griddle to make crisp dosas.  Please check our post on dosas here for measurements and exact process.

  Just like pancakes are served for breakfast in the U.S. Anywhere in the south of India you will find restaurants serving dosas.  If its IHOP or waffle house  in America to serve pancakes you have Shanthi Sagar, Udipi Restaurant, Sukh Sagar, Anand Bhavan and myriad other names in south India for dosas.  Folded in banana leaves with the chutney pressed between the folds is how it is served when you order a 'to go.'  This chutney is difficult to find in Kerala but common in all the other southern states.  Having been fortunate to move around a lot in the south I have always enjoyed the different chutneys.  This is spicy, rich in proteins and very filling.  

Ingredients:

Chick pea grams (Chana Dal)    - 1/2 cup
Grated coconut                         - 1/4 cup
Thai Chilli                                 - 3 nos
Dry Red Chilli                          - 2 nos
Coarsely chopped ginger          - 1 tbspn
Garlic                                       - 1 or 2 cloves
Curry Leaves                           - 1 sprig
Coriander Leaves                    - 1/2 a bunch
Salt                                         - 1 tspn
Tamarind                                - 1 marble sized ball
Onions                                    - 1/2 of  a medium size

Method:

1. Heat a teaspoon of oil in a skillet and on medium flame or temperature on your stove fry the chickpea for a while.  You will see them puff up or slightly turn color when you can add the next ingredient
2. Add red chillies and saute
3. Followed by ginger, onions, garlic, curry leaves and coriander leaves.  Once you add the coriander leaves  toss it around and then switch off the stove.  We are only trying to incorporate the coriander leaves to exude some some of it is aroma and yet not lose its fresh taste completely. 
4. Remove mixture from pan and transfer the ingredients into another vessel to cool off 
5. In a blender grind all the fried ingredients, coconut, green chillies, tamarind and salt.
6. I added around 1/4 cup of water while grinding but the lesser water you can add while grinding the better your chutney will taste

Egg Dosa

To make dosas follow instructions here.

Once you have ladled the batter and whirled the batter to make crepe shaped dosas beat an egg and pour it over.  Cover the girdle with a lid and and cook on medium heat.  Flip the dosa over making sure the egg is thoroughly cooked.

Server with sambar and chutney or only the chutney mentioned above.

Serving Size for chutney
Serves 4 - 6 people

Note:

     The photo of the eggs are because I got carried away with some farm fresh eggs I got last week.  They are eggs from chickens raised on a friends farm. There are two lovely light green shelled eggs that you see with the beautiful brown eggs.  Apparently, the green eggs come from a different breed/stock of hens.