Thattil Kutty Dosa And Garlic Chutney Recipe

Cooking Directions

• STEP 1.Soak rice, urad dal, and fenugreek seeds in water for 4-6 hours.
• STEP 2.Grind the soaked ingredients into a smooth batter. Add salt and let it ferment overnight.
• STEP 3.Heat a tawa or a non-stick pan. Pour a ladleful of batter and spread it in a circular motion.
• STEP 4.Drizzle oil around the edges and cook until the dosa turns golden and crispy.
• STEP 5.For the garlic chutney, blend garlic cloves, dried red chilies, tamarind, and salt into a smooth paste.
• STEP 6.Serve the Thattil Kutty Dosa hot with the garlic chutney.

Cooking Tips

• The consistency of the dosa batter should be similar to pancake batter.
• You can add a pinch of baking soda to the batter for extra crispiness.
• Adjust the amount of red chilies in the chutney according to your spice preference.

Storage and Serving

• Thattil Kutty Dosa is best served hot and fresh.
• You can store any leftover dosa batter in the refrigerator for up to 2 days.
• Reheat the dosa on a tawa or in a microwave before serving.