Subha's Lentil Dosas

@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