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A very popular accompaniment to dali thoi and rice found in many Konkani households, this variation of the South Indian dosa is made of coconut, lentils and spices. You can add your own choice of vegetables to it to give it a personal touch. |
Ingredients 3/4 cup raw rice 3/4 cup toor dal 8-10 dry red chillies, roasted 2 small onions, chopped finely 1/2 cup cabbage, chopped finely A marble sized ball of tamarind 1 cup fresh coconut scrapings or gratings A pinch of hing (asoefetida) Salt to taste Oil for frying the dosa Method Soak the rice and the dal seperately for about 1 hr each and drain. Set aside. Blend together to a fine paste the coconut, red chillies and tamarind. To this add the toor dal and blend once again till you get a smooth paste. Add very little water when blending. Add the hing, salt to taste and the drained rice and blend once again to get a smmoth-coarse consistency. To this blended mixture, add the cabbage and onions. Mix well. Apply a little oil to the dosa tava and heat it. Make little dosa-like rounds with the mixture and fry them like dosas, on both sides. Eat when hot with rice and dali thoi. |