Kal Dosai and Kathirikai Chutney

Kal Dosai and Katharikai Chutney:


Parboiled Rice – 1

Raw Rice – 2

Urud Dal – 1

Fenugreek Seeds – 1/2 tsp

Method :

Clean and soak the rice for 3 hours. Grind to smooth paste and let it ferment overnight or minimum 6 to 8 hrs.Heat the pan and grease oil over it. Pour a ladleful of batter and spread it as you do the usual way, but take care not to spread too thin one. Sprinkle little oil and cover with a lid.Put it to medium and cook for 1 -2 mins. Remove the lid, see all the parts are cooked. No need to turn over,if not cooked turn over and cook the otherside also.Nice holes will be formed on the top and the dosa will be really soft.Serve with Chutney/Sambar.

Katharikai Chutney:


1 big Kathirikai/eggplant

1 tomato

2 Big onions/8 small onions

2 green chillies

Salt to taste.


Apply oil on the outer skin of the Kathirikai/eggplant.Roast the kathirikai/eggplant on direct flame.

Peel the skin ,cut the kathirikai into 4 pieces.Slice the onions and tomatoes.Heat 2 tsp oil.Add the onion,chilly,tomato .Fry until the onion gets light brown color.Transfer them to the blender.Add the kathirikai and salt also into the blender and blend it smoothly.
Transfer the chutney into a bowl..Kathirikai chutney is ready to serve now with dosa/idly.
Mix well and serve.Drizzle some gingely oil over the chuntey,if you like.
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