Ms Moumita ( BCTCA 2nd Year) is a blossoming, young, talented Chef whose dream is to contribute to the culinary industry with her zealous interest to bring soul to the recipe. Henceforth Indian Institute of Hotel Management and Culinary arts, cheerfully delegates Chef as the Day.
INGREDIENTS:
- 500 gms Barnyard millet / Sanwa
- 125 gms Toor dal
- 100 gms Urad dal
- 10 gms whole red chilies
- 3 nos Green chilies
- 8 gms Cumin seeds
- 6 gms Salt
- 100 gms Onions
- 15 gms Ginger
- 12 gms Fresh coconuts
- 1 sprig Curry leaves
- 150 ml Coconut oil
METHOD:
- Soak the millets, toor dal and urad dal in plenty of water for 6 hours.
- In another small bowl, soak the red chilies.
- After the end of 6 hours, wash and drain water from millets and dal. In a wet grinder/ mixer, add the millet along with soaked red chilies, ginger and green chili.
- Grind them for 15 mins until they are coarsely ground. Add the dals to it and coarsely grind them for about 10 – 12 mins.
- Transfer to a bowl and add finely chopped onions, coconut bits, split curry leaves, and salt. Mix them well and set aside.
- Heat a Tawa and when it’s hot, add a generous ladle of batter and spread it a circular pattern extending outwards. Drizzle oil and wait for 2 mins. Flip over and cook the other side.
- Serve this hot, healthy dosa with coconut and mint chutney. They also taste good with jaggery.