Kanchipuram dosa recipe | Kanchipuram dosai recipe – Popular South Indian Kanchipuram dosa recipe with full video and step-by-step pictures.
We usually make Kanchipuram idlis. Recently I heard from my friend that they make Kanchipuram dosai also. The same idli batter we make for Kanchipuram idlis will be used for making crispy dosas too. Her method of making the batter was a little different. Also, I have tasted her idli and loved it very much.
I was thinking to post this recipe in Jeyashris kitchen from the day I tried it. The addition of soaked moong dal is new to me. It gives nice crispiness to the dosa. Also in idlis it gives a nice crunch when we bite the paruppu in between.
Kanchipuram idlis are usually seasoned with pepper, cumin, and dry ginger powder. I am using fresh ginger in this recipe. Also, I have tempered the batter with mustard seeds and asafoetida in sesame oil. This gives a nice softness if you are making idlis and dosa.
Also check out my Kanchipuram idli recipe, Chilli cheese dosa, Sorakkai dosa, Paneer dosa recipe, Ghee podi idli.
Kanchipuram dosa recipe
Kanchipuram dosa recipe
Ingredients
- ½ cup Idli rice
- ½ cup Raw rice
- ½ cup urad dal
- 3 tbsp yellow moong dal
- 1 tsp pepper
- 1 tsp cumin seeds
- 1 small piece ginger
- 2 tsp sesame oil
- ½ tsp mustard seeds
- ¼ tsp asafoetida
- Salt as needed
- Oil to make dosai
Instructions
- Wash and soak ½ cup idli rice, ½ cup raw rice, ¼ cup urad dal together.
- Soak ¼ cup of urad dal separately.
- Let this soak for 3-4 hours.
- Grind the ¼ cup of urad dal first in a grinder.
- Meanwhile soak yellow moong dal now.
- Once it almost done, add the soaked rice and urad dal mixture.
- Let this grind well.
- Add sufficient water while grinding.
- Grind into a fluffy batter.
- Take out and transfer to a vessel.
- Add salt and mix well.
- Now drain water from the soaked moong dal and add this on the top of the batter.
- Do not mix.
- Cover this and ferment for 8 hours or overnight.
- Pulse the cumin and pepper into a coarse powder.
- Grate the ginger, Alternatively you can use ½ tsp of sukku podi | dry ginger powder too.
- Add the cumin pepper powder, grated ginger to the batter.
- Temper mustard seeds in 2 tsp sesame oil. Add this to the batter.
- Mix well.
- If you want you can go ahead and make Idlis. It will come out very soft and nice.
- We are making dosa using this batter.
- Heat a dosa pan and spread a ladle full of dosa batter
- Drizzle oil on the sides.
- Once one side is cooked, flip the dosa.
- Let this cook for few seconds.
- Take out from the pan.
- Serve with chutney or idli podi.
- Repeat this for the rest of the batter.
Notes
- Wash and soak ½ cup idli rice, ½ cup raw rice, ¼ cup urad dal together.
- Soak ¼ cup of urad dal separately.
- Let this soak for 3-4 hours.
- Meanwhile soak yellow moong dal now.
- Grind the ¼ cup of urad dal first in a grinder.
- Once it almost done, add the soaked rice and urad dal mixture.
- Let this grind well.
- Add sufficient water while grinding.
- Grind into a fluffy batter.
- Take out and transfer to a vessel.
- Add salt and mix well.
- Now drain water from the soaked moong dal and add this on the top of the batter.
- Do not mix.
- Cover this and ferment for 8 hours or overnight.
- Pulse the ginger, cumin and pepper into a coarse powder.
- Alternatively you can use ½ tsp of sukku podi | dry ginger powder instead of ginger.
- Add the cumin pepper powder, grated ginger to the batter.
- Temper mustard seeds in 2 tsp sesame oil.
- Add this to the batter.
- Mix well.
- If you want you can go ahead and make Idlis. It will come out very soft and nice.
- We are making dosa using this batter.
- Heat a dosa pan and spread a ladle full of dosa batter
- Drizzle oil on the sides.
- Take out from the pan.
- Serve with chutney or idli podi.
- Repeat this for the rest of the batter.
- Do not skip the moong dal, it gives nice crispiness to the Kanchipuram dosa.
- You can store the batter in the refrigerator for 4-5 days.
- The same batter can be used for making Kanchipuram idli too.
