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Cherupayar dosa with ginger chutney

Green gram dosa / pesarattu

Cherupayar dosa with ginger chutney
Photo: ukanda, CC BY 2.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Cherupayar (whole green gram)180 g
  • Raw rice (sona masoori)40 g
  • Ginger15 g
  • Green chillies1
  • Cumin seeds (jeerakam)¾ tsp
  • Brown onions60 g (~½ medium)
  • Salt1¼ tsp
  • Sunflower or rice-bran oil1 tbsp
  • Frozen grated coconut60 g

You need

  • Mixer-grinder with small and large jars
  • Sieve or colander
  • Large mixing bowl
  • Flat tawa or non-stick dosa pan
  • Ladle and flat spatula (dosa turner)
  • Sharp knife and chopping board
  • Measuring cups and spoons

Method

  1. The night before: rinse 180 g green gram and 40 g rice together in a sieve and soak in plenty of water for 8 hours (at least 4).
  2. Morning: drain. Grind in the large mixer jar with most of the 15 g ginger (keep a small piece for the chutney), ¾ tsp cumin, most of the 1¼ tsp salt and 240 ml (about 1 cup) water, for 2–3 minutes. It should be fairly smooth and pourable, like thick pancake batter. No fermenting needed.
  3. Finely chop 60 g (~½ medium) onion and 1 green chilli. Keep the chilli for the adults' dosas.
  4. Chutney: blend 60 g thawed coconut with the saved ginger, a pinch of salt and 80 ml water in the small mixer jar for 30 seconds, into a coarse paste.
  5. Heat the tawa on medium-high heat for 2–3 minutes, until a few drops of water sizzle and vanish in 2–3 seconds. Wipe it with a few drops of the 1 tbsp oil on a paper towel.
  6. Pour one ladle of batter and spread it thin in a spiral from the centre. Sprinkle onion (and chilli for adults) and press in lightly. Drizzle a few drops of oil around the edge.
  7. Cook on medium heat for 2 minutes, until the edges lift and the underside is golden. Flip, cook 1 minute and serve hot with the chutney.

Tips

  • Leftover batter keeps 1 day in the fridge. It does not ferment, so it will not sour.

Make it easier

  • The night before: Soak green gram and a little rice for tomorrow's cherupayar dosa.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Asthma: buy frozen grated coconut without sulphites (220–228).
  • Toddlers: take their portion out before adding chilli or pepper.