Kanchipuram Dosa ~ 101 Dosa Varieties

>>  Wednesday, March 9, 2011

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Kanchipuram Idlis are my favorite, especially since Amma makes a special Kanchipuram Idli Podi for it. The spice powder that gets prepared for Kanchipuram Idlis are different from the regular podi she makes and that makes it all the more interesting one to make. When I had made this idli for Hubby dear the first time, he was so much taken in by that dish. Though the preparation time is no less than the usual idlis, it still made lot of difference to his liking as he normally doesn't like the plain, bland idlis he says. Though I can eat idlis all three times a day.

When I was discussing with Amma that I haven't taken up my 101 Dosa Varieties, she suggested this Kanchipuram dosa. I knew right away that this was another delicious version. I have no clue if this is a part of the Kanchipuram town or why this has that name. All I know is, we liked this a lot and Konda especially who doesn't like anything in her dosa, actually wanted those other items removed and given to her. She is still not got into the habit of eating onions or other ingredients added to Dosa batter.

Today is the final day for the Group 1 bloggers doing the Blogging Marathon. It has been another fantastic round. I will be doing another post to join the Group 2. I hope you all enjoyed as much as we did.


Kachipuram Dosa

Raw rice - 200 gms
Par Boiled Rice - 200 gms
Urad dal - 100 gms
Methi / Fenugreek Seeds  - - 1 tsp
Curds / Yogurt - 100 gms

Seasoning

This is done after it is fermented

Whole Peppercorns, broken into half. - 1 tsp
Mustard Seeds - 1/2 tsp
Bengal Gram - 1/2 tsp
Cumin Seeds - 1/2 tsp
Curry leaves few leaves

Added as such

Onions - 1 medium
Green Chilies - 1 long


Method to prepare:

The batter
Wash and soak the rice along with methi for 2 - 3 hr, grind as you would do with the regular dosas

Once the batter is ground, mix in the curds to the batter and ferment overnight.

The Seasoning

Heat oil, saute all the whole spices, add to the batter. Add finely chopped onions and Green chilies as such

Heat a tawa, grease with oil. Spread out one ladle ful of batter as the regular dosa, Simmer, cover with a lid and don't flip over.

Serve with Chutney and Sambar




The dosas are very soft and has a wonderful taste with the sour coming from the curds.

This is joining Supriya who is having a month long celebration of Dosa.


Check out the bloggers doing the Marathon along with me..
Group 1  
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika,
For On Going Events: Gayathri Kumar, Usha  
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind  and me
Rice Varieties: Champa, Divya, Padma

Group 2
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,  
Kids Friendly: Vatsala, Jay, Kamalika
Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,


28 comments :

Champa March 9, 2011 at 7:30 AM  

My goodness. Look at those holes. I am sure I will love this dosa. Where is the recipe for the special podi that your Amma makes to go with this?

Tina March 9, 2011 at 7:31 AM  

Soft and yummy dosa..

savitha ramesh March 9, 2011 at 7:37 AM  

so fluffy dosai.love the texture and picture.

Smitha March 9, 2011 at 7:38 AM  

they look soft n delicious...i am soo tempted...pass me a few plzzz
Smitha

harini-jaya March 9, 2011 at 7:49 AM  

yet another dosa variety..I once read about 300 varieties of dosas!! But I was too naive then to keep the booklet (about 18 yrs back I think)

Now Serving March 9, 2011 at 8:16 AM  

Nice presentation! Good one, Valli :)

Reshmi Mahesh March 9, 2011 at 8:16 AM  

They look so soft with that cute pores....

FunWidFud

Srivalli March 9, 2011 at 8:19 AM  

Champa, I have given the link in the post..:)

Thanks everybody!

veena krishnakumar March 9, 2011 at 9:11 AM  

wow....love the look. So inviting ...

Hamaree Rasoi March 9, 2011 at 10:15 AM  

Nice fluffy dosa....perfect texture..

Deepa
Hamaree Rasoi

Divya.M March 9, 2011 at 10:19 AM  

wow...fluffy and wonderful finish valli....

Red Chillies March 9, 2011 at 10:20 AM  

Thanks for sending this along, and the other dosa recipe as well Srivalli. This looks delicious.

Paaka Shaale March 9, 2011 at 11:11 AM  

I had heard of Kanchhipuram Idli. But never dosa. Will surely try this :)

Chitra March 9, 2011 at 12:47 PM  

I make kanchipuram idly. dosa is new to me. Love this version. Will give a try for sure.

Priya March 9, 2011 at 1:14 PM  

Dosa looks excellent, never tried making this dosas,thanks for sharing Valli..

Malar Gandhi March 9, 2011 at 5:38 PM  

Love kanchipuram dosa, very spicy one.

ila March 9, 2011 at 6:44 PM  

Wonderful and pluffy dosas :)

Gayathri Anand March 9, 2011 at 8:07 PM  

Dosa looks so soft anf fluffy ...should try this soon..

Sonia March 9, 2011 at 9:15 PM  

The dosa is looking great...very soft and sumptous !

Suman Singh March 9, 2011 at 9:36 PM  

oh that food platter makes me hungry now...dosa looks perfect n irresistible..yumm!

Padma March 9, 2011 at 10:29 PM  

Looks so soft and fluffy. Kids can have this without any fuss.

Krithi's Kitchen March 10, 2011 at 12:12 AM  

The dosas looks super-soft and spongy... Sooo goood..

http://krithiskitchen.blogspot.com

Divya Vikram March 10, 2011 at 1:15 AM  

Valli, I am craving for these dosas now :)

Sreelu March 10, 2011 at 2:47 AM  

Srivalli, this is really delicious, I am going to give this a try and let you know how it turned out.

VeenaAravind March 10, 2011 at 7:43 AM  

Ths looks so much like the kal dosa..very soft,,n i like softer dosas :)

Soumya March 10, 2011 at 8:06 AM  

wow...dosa looks great and tempting.I am going to try this for tomorrows breakfast...Thanks for sharing...
Can u please send this lovely dosa to the event
http://traditional-indian-cooking.blogspot.com/p/eventsgiveaway.html

Usha March 10, 2011 at 9:48 AM  

Yummy dosa!

PriyaVaasu March 10, 2011 at 8:49 PM  

Softy Softy Dosas!!! Adding curd, does this magic, Let me try this next time!!!!

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