Karuvepillai Dosai | Curry Leaves Dosa Recipe


Karuvepillai dosa, is a healthy flavourful green dosa with the inclusion of huge quantity of curry leaves to the batter. I learned this recipe from my Sister -in-law. My first question to her once I heard about the dosa, since we add huge amount of curry leaves won't it taste strong and bitter. She said try it and you will keep making it often. And yes, it tastes delicious and the karuvepillai flavor is enhanced  and found no bitterness.
The proportion of rice and dal I used for this dosa is same as regular dosa, but the includion of curry leaves is the highlight. Small amount of  ajwain is used to improve the taste and to spice up. After fermentation the batter would rise double the amount, so use bigger vessel.
Whenever we buy vegetables, without hesitation we request for free curry leaves, am I rite? But at the end of the day most of the curry leaves would go to trash without using much. Try this healthy dosa and utilise the curry leaves to get the excellent benefits.

Check for more Dosa Recipes


Karuvepillai Dosai | Cuury Leaves Dosa Recipe

Preparation & Cooking Time : 30 minutes

Soaking Time: 4-5 hours

Fermentation Time: 8-10 hours

Yield : 15 -20 dosas


Ingredients:

Ponni Boiled Rice - 2 cups
Whole Black Gram/ Urad dal - 1/2 cup
Omam/ Ajwain - 1/2 tsp
Fresh Curry leaves - 2 cups
Salt To taste
Oil as needed to make dosa

Method:

  1. Rinse the rice and black gram seperately in the tap water for thrice minimum. Soak in fresh water for 4-5 hours.
  2. Wash the curry leaves thoroughly and keep aside in a colander to drain off excess water.
  3. Grind the dal to smooth paste, add water as needed in between to grind evenly.Transfer to the large vessel.
  4. Same way grind rice to smooth batter. Transfer to the same vessel.
  5. Now grind the curry leaves and omam to fine paste. Add the paste to the ground batter. Add required salt and mix well.
  6. Cover the vessel with lid and damp  kitchen towel. Keep it in a warm place to ferment for minimum 8-10 hours. The fermentation process may vary depends upon the weather.
  7. Once the batter raise well, mix the batter using ladle.
  8. Heat the dosa tawa or pan. Grease oil to the pan and pour a ladle of batter and spread evenly. Apply oil all over the surface of the dosa. Cover with lid and let it cook for 2-3 minutes or until dosa turns to be golden crisp. No need to cook on the other side. Fold the dosa and serve it in plate with chutney of your choice.

Note:

  • Always use fresh curry leaves for a better taste.
  • If you want to try making idli using the same batter go head,  use 1/4 cup of soaked poha while grinding the batter to make soft and spongy green idli.


Related Posts:

Oats Dosa
Vendakai Dosai


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