pea eggplant recipe (Dosa)/thuthuvalai dosai
Ingredients
- Raw rice/Pacharisi - 1 cup
- Par-boiled rice pulngal - 1 cup
- Salt to taste
- Red chillies - few
- Pea eggplant/thuthuvalai - 1 cup leaves
- Gram dhal/kadalai paruppu - 1 tbsp
- Toor dhal/thuvaramparuppu - 1 tbsp
Instructions
- Sort out thuthuvalai leaves alone and wash it to make one cup.
- Soak Gram dhal,toor dhal and both rice for three to four hours.
- Then grind it along with thuthuvalai and red chillies to a smooth batter by adding salt at the end.
- Leave it to ferment for 4-6 hours and then make it to a batter,so that you can pour it as thick dosa's.
- Now heat dosa tava spread the batter when it forms bubbles add little oil, bring it to medium flame close with a lid and cook till done.
- Serve with spicy chutney's preferably coconut chutney.
Notes
Its not like fermenting normal idli dosa batter ,it will have its own characteristic!!but can be enjoyed with any spicy chutney.
Can add more chillies according to your own spice level.
Even green chillies can be added instead of red chillies.
Bring the batter to the consistency that you can pour as a dosa.
I prefer to clean it with help of scissors holding the thorn-less stem area with one hand.
Can add more chillies according to your own spice level.
Even green chillies can be added instead of red chillies.
Bring the batter to the consistency that you can pour as a dosa.
I prefer to clean it with help of scissors holding the thorn-less stem area with one hand.