Set dosa with Kurma
One of the famous tiffin variety in Karanataka. These fluffy dosas are generally served as a pair in restaurants.
These round sponges can be best when had with sambar, Sagu or different kind of chutneys. I tried making kurma as the side dish. Turned out to be a good combo.
- 2 cup idly rice
- 1/2 cup urad dal
- 1 cup poha
- 3/4 spoon methi
Soak all the items together for 4 to 5 hours . Grind in to a smooth batter adding little water.
Ferment the batter for 8 hours .In dosa pan pour a ladle full of batter. Make thick dosa. Do not spread too much. Sprinkle drops of oil. No need of adding too much oil . Cover and cook only one side.
- 1/4 cup carrot cut in to small pieces
- 1/4 cup Beans cut into small pieces
- 1/4 cup Potato cut into cubes
- 1/4 cup Peas ( I used frozen)
- 1/2 cup cauliflower florets.
- 4 tbsp coconut powderFor grinding
- Chop 1 onion
- 1 big tomato
- 3 big pods of Garlic
- A small piece of Ginger
- 2 tbsp coconut
- Green chillies as per your taste.
- 1/2 cup pudina
- 1/2 cup dhaniya leaves.
- 1/2 spoon saunf
Fry all these in little oil and grind into paste. No need of adding water while grinding.
Heat oil.fry the masala till oil floats
In the mean time cook all veggies with salt and turmeric powder.
Add cooked veggies to masala. Add little water. cook well
Mix the coconut powder and water. Make coconut milk.
Add this to the gravy.
Heat oil add
- 1/2 tsp mustard
- 1/4 tsp Saunf
- Chopped Curry leaves.
pour over this over the curry.