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Kaattuyaanam Arisi Dosai
Prep Time
8 hrs 30 mins
Cook Time
20 mins
 

Dosa made out of traditional Kaattuyaanam Rice from Tamil Nadu

Course: Breakfast, brunch
Cuisine: Indian
Servings: 6 people
Author: Radhika @ justhomemade
Ingredients
  • 1 cup Kaattuyanam Arisi /Rice
  • 1 cup Idly/Dosa rice
  • 1 cup black gram/urad dal
  • 1/2 cup bengal gram/chana dal
  • 1/4 tsp fenugreek/methi seeds
  • 1-2 guntur red chilly
  • big pinch of hing/asafeditda
  • salt to taste
  • water for soaking/grinding
  • peanut oil for cooking
Instructions

  1. Measure and pour Kattuyaanam rice, Idly/Dosa rice, Urada dal, Chana Dal, fenugreek seeds into a large bowl or container.

  2. wash well couple of times and soak them all in water overnight or for 6-8 hours. Wash the red chillies and bury it under the rice/dals so it doesn't float. It grinds well when soaked.
  3. Next morning or when soaked, do not drain the water.
  4. Grind them all with hing along with the soaked water little at a time until smooth.
  5. The finished batter should neither be too thick nor runny.
  6. Remove batter into a larger bowl (needs space for batter to rise), cover and set aside for fermenting for about 6-8 hours or overnight in a warm spot. if the weather is cold, it might take longer to ferment.
  7. Once fermented, give the batter a good stir to mix well.
  8. Add salt only to the portion that you will use now.
  9. Place a tawa/griddle over medium-high heat. When the tawa is hot enough, ladle out about half a cup of batter and spread evenly in a circular motion.
  10. Drizzle some oil all around and at the center, flip and cook on either sides until golden brown.
  11. Serve hot with a chutney of your choice.
Notes

Do not let the ingredients soak for too long or the dosa will not come out crisp.