Whenever I get a good big bunch of curry leaves, I would always want to try out this Karuveppilai Dosai with it, but only now I made it. This is the second time I have made this dosa, the first time, I couldn't take decent pictures, so it didn't make it to the blog. The main ingredients for this dosa are rice and curry leaves, and it's an instant dosa, the batter need not be fermented. The dosa tastes best when served hot and like all instant dosas with rice, the dosa becomes rubbery when it turns cold. This time, I added some aval/poha/rice flakes while making the batter, this improved the texture of the dosa, still it's best to have this dosa when it's fresh and hot and it goes well with coconut, peanut chutneys or even with some tomato thokku..
Need To Have
- Idli Rice - 1+1/2 cups
- Poha/Aval/Rice Flakes - 1/4 cup + 2 tablespoons
- Curry Leaves - 1+ 1/2 cups
- Dried Red Chillies - 3
- Cumin Seeds - 1 teaspoon
- Black Peppercorns - 1/2 to 1 teaspoon
- Onion - 1, medium, chopped fine
- Salt to taste - 1 teaspoon or more
Wash and soak the rice for 3 hours, wash and soak the aval for 20 minutes.
Grind the soaked rice and rice flakes with the curry leaves, red chillies, cumin seeds and black pepper into a smooth paste. Add the salt and enough water to make a thin watery batter and keep.
Heat a pan, spread a little onion, pour the batter in a circular motion, tilting the pan to spread the batter, then fill in the gaps with more batter. The batter is thin, so, when it comes in contact with the hot pan, you'll see the bubbles forming. You cannot spread the batter with the laddle, we can do it only by tilting the pan. Drizzle some oil, cover and cook till the top looks cooked and the bottom has turned greenish brown. Flip the dosa and cook the other side till light brown spots appear, then remove and serve.
Make sure the pan is hot before pouring the batter, if the bubbles don't form and the dosa is very thick, then add a little more water to the batter.
The chillies that I have now are very spicy, so I have used only 3, use more chillies if they are less spicy.