@Chef Subharu’s Pesarattu Dosa (Lentil Pancake/Crepe) Made in 2 ways served with Killer Tomato/Onion/Chilli/Garlic Chutney In the morning between (7-10am)
1. Wash 2 cups of split Moong Dal and 1 cup of split Urad dal several times till clear
2. Soak and fully (immerse) in luke warm water covering 3inches or more
3. Add 1 tsp of Methi (Fenugreek) seeds
4. In the evening (6-8pm)strain all the water out, blend all contents smoothly in Vitamix (recommended) or Preethi indian grinder - Don’t use american blenders.
5. Put in warm place overnight or in instant pot “yogurt “setting. Also , inside your oven if it has “Proof” setting works well (don’t use warm setting as that is a lot hotter)
6. Next morning (8am) add salt to taste ,mix well ,take a portion add a bit of water
7. Heat the dosa pan or flat bed high… pour a bit (2 tbs water on hot pan)… rub with a ladle and paper towel to steam clean the surface…
8. Heat well again and pour your batter on the hot pan like a thin pancake or crepe.. roast over ghee (preferred) or Indian Sesame seed oil
9. Serve hot and enjoy with my tomato onion chili garlic chutney below
Chef.Subharu’s Killer Tomato/Onion/Chilli/Garlic Chutney (Makes 32oz)
1. In a large pan put 4-6 tbs of indian sesame oil (Nalla Ennai/ or Gingeli oil)
2. Add 15-20 pearl onion skinned and peeled
3. Add 10 Byadagi Chilli or Kashmiri chili 🌶 (you can put 5+5 red/green or lower if you like milder version)
4. Add 10-12 medium garlic 🧄 pearls
5. Add 10-12 cherry tomatoes
6. Add 1/2 spoon of fenugreek seeds
7. Add 1 tsp of cumin (jeera)
8. Add 10-12 curry leaves
9. Add 1/2 bunch cilantro chopped fine
10. Add 2 tsp salt
11. Add 2 tbs of brown (not black) thai tamarind paste or good Indian tamarind paste
12. Add 2 tsp Jaggery powder or brown sugar
13. Roast all content for 10 minutes till chilli turns from red to brown (not black) Add above roaster content in a Vitamix and blend smoothly with 1/4 cup water
To temper the chutney (Thalimpu or Tadka)
1. In a small pan ,add 4 tbs of indian sesame oil
2. Add 2 tsp of black mustard
3. Add 2 tsp channa dal
4. Add 2 tsp urad dal
5. Fry them to golden brown
6. Add dash of Asafoetida (get good quality hing - Iran/Afghan )
7. Add 10 curry leaves let it splutter well and roast - turn flame off
8. Add this to the blended mix
9. Top it off with Chopped cilantro
For version 2 (Tri-Lentil Dosa) Dosa Replace step 1 of the Dosa with this 3 ingredients
1. Wash 2 cups of split urad and 1.5 cups of chenna dal 1/2 cup of masoor dal several times till clear
2. Follow steps 2-9 from above
