Tindura dosa

I just thought of giving a try to this unique dosa while I got fresh tinduras from my garden (!) couple of weeks ago. The Dosas came out great just like the crispy okra dosas which I put up a while ago. The ginger, green chilli and fenugreek and the coriander leaves leave nothing to be desired.

What you need to have:

1. Sona masoori raw rice – 1 cup

2. Blackgram dal –  2 Teaspoons

3. Fenugreek seeds – 10 – 15

4. Fresh tinduras – 10- 15

5. Green chili – 1-2

6. Ginger – 1″ piece

7. Salt – to taste

Ingredients of tindura dosa

What you do with what you have:

1. Soak rice, blackgram dal, fenugreek seeds, chopped tinduras in water  for about 4 hours.  Drain it and grind it along with green chili, ginger adding water in steps to a fine consistency. Allow it to ferment overnight as usual.

   Tindura dosa batter

2. On fermenting the dough would be as shown in the image below. Add chopped cilantro and 1 teaspoon of cumin seeds to it.

       Chopped cilantro & cumin seeds being added to the fermented batter

3. Place a dosa skillet on medium flame and splash a little cooking oil on it. Rub it with a coconut coir and splash a little water over it. Spread a laddle of batter in a circular motion to required thickness and splash a little oil on the corners and in the middle of the dosa. Cook it till dosa turns crispy. Just fold it and no need to cook on the reverse.

Dosa being cooked 

Cooked dosa being folded

4. Transfer it to a serving plate and enjoy with any wet  chutney or chutney powder of your choice

           Ready to serve tindura dosa with chutney & chutney powder

How long it takes: 45 minutes(other than soaking & grinding)

Number of Dosas: 10-12 dosas

1. Grind the ingredients to a fine consistency to get crispy dosas.

2. Add enough water while grinding for better results.

3. If the batter has not fermented make dosas only on fermenting.

4. No need to flip dosa at all as dosa turns crispy at once.