Vada Dosa

Vada Dosa

Ingredients:

1 cup Urad Dal (split black lentils, without skin)

Water (for soaking and grinding)

1 cup Roasted Rava (semolina)

Salt to taste

1 medium-sized Onion, finely chopped

2-3 Green Chilies, finely chopped (adjust to your spice preference)

1 inch Ginger, finely chopped

1 sprig Curry Leaves, finely chopped

A pinch of Asafoetida (hing)

Coconut Oil, for tempering and cooking the dosa

1 teaspoon Mustard Seeds

1 sprig Curry Leaves (for tempering)

For the Coconut Chutney:

1 cup Fresh Grated Coconut

2-3 Small Onions (shallots), roughly chopped

1/2 inch Ginger, roughly chopped

1-2 Green Chilies, roughly chopped (adjust to your spice preference)

A small bunch of Coriander Leaves, roughly chopped

A few Curry Leaves

Salt to taste

Water, as needed

1 teaspoon Oil

1/2 teaspoon Mustard Seeds

1-2 Dry Red Chilies, broken into pieces

A pinch of Asafoetida (hing)

Preparation

1. Soaking the Urad Dal:

Take 1 cup of Urad Dal in a bowl.Wash it thoroughly 2-3 times with water to remove any impurities.   Add enough fresh water to submerge the dal completely (about 2-3 cups).Soak the Urad Dal for at least 6 hours or overnight. This is crucial for a soft and fluffy dosa.

2. Grinding the Urad Dal:

After soaking, drain all the water from the Urad Dal.Transfer the soaked dal to a grinder or a high-powered blender.Add a little water at a time while grinding to get a smooth and fluffy batter. The batter should be thick but have a pouring consistency, similar to regular dosa batter. Avoid adding too much water at once, as it can make the batter thin.Grind until the batter is light and airy. This might take a few minutes depending on your grinder.

3. Preparing the Rava Mixture:

In a separate bowl, take 1 cup of roasted rava.Add the ground Urad Dal batter to the roasted rava.Mix well with a spoon or your hand, ensuring there are no lumps.Cover the bowl and let this mixture ferment for about 8 hours or overnight in a warm place. The fermentation process is essential for the dosa to have the characteristic taste and texture.

4. Preparing the Vegetables and Tempering:

Once the batter has fermented, open the lid. You will notice a slight increase in volume.Add salt to taste and mix gently.Now, add the finely chopped onion, green chilies, ginger, and curry leaves to the batter.Add a pinch of asafoetida.For the tempering, heat 1-2 tablespoons of coconut oil in a small pan.Once the oil is hot, add mustard seeds. Let them splutter.Add curry leaves and sauté for a few seconds.Pour this tempering into the dosa batter and mix everything well.

5. Making the Coconut Chutney:

In a blender or mixer, combine the grated coconut, small onions, ginger, green chilies, coriander leaves, curry leaves, and salt to taste.Add a little water and grind to a smooth or slightly coarse chutney, as per your preference. Add more water if needed to adjust the consistency.For the tempering of the chutney, heat 1 teaspoon of oil in a small pan.Add mustard seeds and let them splutter.
Add dry red chilies and asafoetida. Sauté for a few seconds.Pour this tempering over the prepared coconut chutney.

6. Cooking the Vada Dosa:

Heat a flat griddle or non-stick pan over medium-high heat.Once the pan is hot, drizzle a little coconut oil.Take a ladleful of the dosa batter and pour it in the center of the hot pan.Gently spread the batter in a circular motion to form a slightly thick dosa. Unlike regular dosa, this one is not spread very thinly.Drizzle some coconut oil around the edges and on top of the dosa.Cook on medium heat until the base turns golden brown and the top looks cooked.Flip the dosa carefully and cook the other side for a minute or two until it also turns light golden brown.Remove the cooked Vada Dosa from the pan.Repeat the process with the remaining batter.

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