Ingredients with Measurements:
- 1 cup dosa batter
- 1/2 cup grated chhundo (sweet and sour mango pickle)
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped onion
- 1/4 cup chopped tomato
- 1/4 tsp turmeric powder
- Salt to taste
- Oil for cooking
Special equipment needed:
- Dosa tawa or non-stick pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, add dosa batter, grated chhundo, chopped coriander leaves, chopped onion, chopped tomato, turmeric powder, and salt. Mix well.
2. Heat a dosa tawa or non-stick pan on medium flame. Grease it with oil.
3. Pour a ladleful of the dosa batter mixture on the tawa and spread it evenly in a circular motion.
4. Drizzle some oil around the edges of the dosa and let it cook for 2-3 minutes.
5. Flip the dosa and cook the other side for another 2-3 minutes.
6. Repeat the process for the remaining batter.
7. Serve hot with coconut chutney or tomato ketchup.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium flame
Serving size:
- 2-3 people
Nutritional information:
- Calories: 150 kcal
- Carbohydrates: 20 g
- Protein: 3 g
- Fat: 6 g
- Fiber: 2 g
Substitutions for ingredients:
- Chhundo can be substituted with any other sweet and sour pickle.
- Coriander leaves can be substituted with curry leaves.
- Onion and tomato can be omitted or substituted with other vegetables of your choice.
Variations:
- You can add some grated coconut or chopped green chilies to the dosa batter mixture for added flavor.
- You can also add some grated cheese on top of the dosa for a cheesy twist.
Tips and tricks:
- Make sure the tawa or non-stick pan is hot enough before pouring the batter.
- Spread the batter evenly to get a thin and crispy dosa.
- Drizzle some oil around the edges of the dosa for a crispy texture.
- You can also add some water to the batter if it is too thick.
Storage instructions:
- Chhundo dosa can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the dosa on a tawa or non-stick pan until it is hot and crispy.
Presentation ideas:
- Serve the chhundo dosa on a plate with some coconut chutney and garnish with some coriander leaves.
Garnishes:
- Coriander leaves
Pairings:
- Coconut chutney
- Tomato ketchup
Suggested side dishes:
- Sambar
- Rasam
Troubleshooting advice:
- If the dosa is sticking to the tawa or non-stick pan, add some more oil around the edges.
- If the dosa is not crispy, cook it for a few more minutes on both sides.
Food safety advice:
- Make sure the dosa batter is fresh and not expired.
- Wash all the vegetables thoroughly before using them.
Food history:
- Chhundo dosa is a fusion recipe that combines the flavors of South Indian dosa with the sweet and sour taste of Gujarati chhundo.
Flavor profiles:
- Sweet, sour, and spicy
Serving suggestions:
- Chhundo dosa can be served as a breakfast or snack item.
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Region: Indian