We all have heard of Kanchipuram idli but this Kanchipuram | Kancheepuram Dosai Recipe sounds intriguing right!
Way back in 2016 I had bookmarked this recipe from Nalini’s Kitchen and most of the times I forget what all I bookmarked! Participating in all the BM’s and MEga BM’s there are tons of bookmarked recipes!
This time I made sure to look into the bookmarked folder and use up as many as possible for this Mega BM.The first dish that caught my attention was this Kanchipuram | Kancheepuram Dosai Recipe.
Since I had planned to do Colorful Dosas for Week #2, themed Flatbreads , I was glad to tick one off the bookmarks!
Kanchipuram / Kancheepuram is famous for its Silk Saries and Temples. I have never been there even though we lived in Chennai for a couple of months.Considering that the distance between these two places are very less, I really missed visiting Kanchipuram!
I have tasted the Kanchipuram Idli though! It has a nice pepper cumin seasoning and tastes out of the world!So I guessed that this dosa too wouls taste wonderful and made this without a second thought.’
My folks loved it and my daughter felt the seasonings were more than sufficient and there was no need for a side dish! But I served this with Sambar, coconut chutney and tomato- onion chutney.
Let’s see how to prepare this melt in the mouth Kanchipuram | Kancheepuram Dosai Recipe
A melt in the mouth kind of Dosa that is a welcome change to the breakfast platter.
- 1 cup Idli Rice
- 1 cup Raw rice
- 3/4 cup Urad Dal
- 1/4 tsp Fenugreek seeds
- 1/4 cup Curd / Yogurt
- Salt to taste
- For Tempering
- 1 tbsp Oil
- 1 tsp Coarsely ground pepper
- 1 tsp Coarsely ground Cumin seeds
- 1 tsp Grated ginger
- A large pinch Asafoetida powder
- 1 sprig Curry leaves, chopped
- 1/2 tsp Turmeric powder
-
Soak idli rice and raw rice together. Soak urad dal and fenugreek seeds together in another vessel
-
After 5 hours, Drain water from both and grind the rice first till it is a smooth paste. Don't add too much water while grinding.Remove from grinder / mixie and keep aside.
-
Grind urad dal+fenugreek till fluffy. Here too don't add too much water. Once it is well ground and fluffhy, remove into the vessel with rice paste .
-
Add salt and mix well
-
Let it ferment for 8 hours [min.] till it ferments / doubles in volume.
-
Before making the dosa ,add curd and mix well,
-
Heat oil in a small pan for tempering.
-
Add the pepper and cumin once the oil is hot.
-
Then add ginger, asafoetida, curry leaves.
-
Remove from heat and add turmeric powder.Mix.
-
Pour into the batter and mix it well.
-
Heat a griddle and pour a ladle full of batter but don't spread it too much.
-
Cook on both side and serve hot with a side of your choice.
-
Store the remaining batter in the fridge
The only thing we have to remember is that the battar has to fermet well like idli batter else the dosa will not be fluffy.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116
We make a similar one PJ and this reminds me that I have way too many dishes in the draft to share!..very lovely dish to enjoy!..
Wow! that is a very spicy tempering for the dosa. Sounds very flavorful.
I like kanchipuram idli, didn’t know about this dosa. I am imagine the taste and I am sure it’s delicious !
Same story here. I have hundreds of bookmarked recipes. 🙂 I have made this before and like these spongy, spicy dosas.
I never go beyond Mysore Masala or maximum Rawa Masala – so this is new to me , Kanchipuram idli is delicious , so to try this dosa , I will now come to Coimbatore ! Seriously , it looks fantastic !
Hearing about kanchipuram dosai for the first time and this looks so soft and spongy. Love the spicy tempering used.
Nalini’s blog has amazing dosa recipes I think and I tried her carrot dosa once. And tell me about the bookmark list. It’s a neverending list. This Kanchipuram dosa indeed sounds interesting amazing. Now I am bookmarking it to try. 🙂
Heard first time about this dosa variety. Only heard about sarees :-)….The dosa looks nice soft and delicious, perfect with some tea for me.