Payatham parupu dosai with inji chutney

My MIL’s version of a very well known (and much loved) delicacy!

And, to be very honest, I actually started off with intending to make pesarattu yesterday, but due to some time constraints (reading a screaming, hungry preschooler), I stopped at the payatham parupu dosa stage. Not only is this dish a “quick fix” (fermentation is not required prior to actually making the dosa) but also it is very healthy!

For the dosai batter:

1 CUP PAYATHAM PARUPU

2 TBSP RICE OR RICE FLOUR

1 TBSP CHOPPED GINGER

1 TBSP CUMIN

3 GREEN CHILIS, CHOPPED

1/2 CUP OF CHOPPED ONIONS (OPTIONAL)

SALT TO TASTE

Method:

Soak payatham parupu (moong) with all of the above ingridients except the cumin overnight (8 to 10 hours). The next morning, add water, a little rice flour and grind to a dosa consistency. Although, as mentioned above, fermentation is not a must prior to actually making the dosas, I like to stick the batter in the oven for about an hour or so.

Heat dosa tava on high, then when sufficiently hot, reduce heat to medium. Ladle a spoonful of batter onto the tava, and spread in concentric circles, beginning from the center and going in a clock wise direction. When the batter has spread out, drizzle the edges with oil and sprinkle the onions on the surface of the batter. When the underside is cooked (typically 3 minutes at medium), flip dosa over to cook on the other side, sprinkling more oil along the edges.

Remove from tava in about 2 minutes or so.

Inji chutney:

1/2 cupful of chopped ginger

2 tbsp urad dal

1 tbsp cumin seeds

1/4 cupful of freshly grated coconut

2 long red chilis

1/4 cupful of curd

Sprinkle of hing.

2 – 3 curry leaves

Salt to taste.

Method:

Heat about 2 tbsp oil in a pan. When the oil is hot, add the mustard seeds. When the mustard sputters, add the cumin seeds. When the cumin seeds turn red, add the urad dal. After the dal turns golden brown, add all of the other ingredients, except the curd and the hing, to the pan. Roast all the ingredients together for about 2 minutes, then transfer to a mixie. Add the hing and the curd and blend to a smooth chutney. Add salt to taste.

Serve with hot dosa.  YUMMY.

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