Peanut Dosa

Peanut Dosas

Being a dosa lover, I always find ways to improve the taste and looks of my dosas intake more interestingly. My hubby used to tease me by saying that my mind is always on cooking and not in taking care of the family which is not true. Since young I always surrounded with food wherever I go. My MIL always make snack everyday as my FIL needs something different each day so I kind of adapt to that. Well my son had a crazy idea of adding blueberries to dosa batter which will never happened. My daughter used to eat dosa without any curries. Feeding my daughter is really a hectic job. I have being preparing different variety of dosas with came be eaten plain without as side-dish. My latest invasion was by adding some groundnut to the batter. Believe my daughter had 3 dosa instead of 1 which was really surprise to me. I guess peanut dosa will be around in my kitchen more frequently.

Ingredients
Serving Size: 4 Makes about 15 dosas

1 cup iddly rice
1 cup ural dhal
1 cup groundnuts
1tsp methi seeds
1tsp cumin seeds
1tsp fennel seeds
chopped tomatoes
chopped onions
chopped coriander leaves
chopped spring onions
1 cup coconut milk (optional)
a pinch of baking soda
salt to taste

Preparation Methods:
Soak the rice,dhal,methi,cumin and fennel seeds together overnight.Soak the ground separately and remove the skins and slightly roast them a wok greased with 1tsp oil. Grind groundnuts with the rice mixture to a smooth batter. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Add the coconut milk ,salt and baking soda. There is not need fermentation the batter but leave aside for about 2 hours.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Sprinkle some of the chopped onions,tomatoes, coriander and spring oions. Pour a tsp. of ghee or oil over it. Flip over and allow the another side to be cooked. If you prefer you could sprinkle some podi .Fold it and remove with spatula when crisp. Serve hot with chutney and or sambar.