Lemon Coriander Dosa(Crispy Savory Pancakes) and Awards

Last week came with lot of pleasant surprises. First, I got a bunch of awards from Vimitha of "My Culinay Trial Room" and then came the news from Pari of "FoodDelecious" that I won the CSN Stores giveaway of $60 for the "Only" event. I had sent two entries for this event, Bread Chowmein and Date and Walnut Cake.

I feel so honored to be part of this blogging world and am simply loving this experience. I wish to blog more often but my full time job doesn't give me enough time to do so. Anyways, right now I am on cloud 9 and have just placed my order from CSN store....hmm what did I purshase? Well I'll blog about it when I receive it, waiting eagerly for it :)

Until then, lets go through my recipe for this post which is Lemon Coriander Dosa!

Dosa(Crispy Savory Pancakes) is a staple food in south India prepared from fermented crepe or pancake made from rice batter and lentils, it is very healthy as it is full of carbohydrates and proteins.

It is all time favorite for breakfast, lunch and dinner and these days we get so many variations in the market. I usually like to try different options so this weekend I tried lemon coriander dosa and it came out really well. The distinct taste of coriander and the tangy taste from the lemon was tongue tickling!
I didn't prepare sambhar with this variation and neither did I feel the need of coconut chutney.

Ingredients:

For Dosa [Makes around 20 Dosas]

Parboiled Rice : 3 Cups

Urad Dal(without skin and split) : 1 Cup

Fenugreek Seeds(Methi Dana) : 1 Tsp

Handful of cooked rice [Optional]

Pinch of sugar [Optional]

Salt to taste
Lemon Coriander Chutney(Dip)
Paneer or Cheese [Optional]

Cooking Oil

For Lemon Coriander Chutney (Dip)

Coriander Leaves : 2 Cups

Green Chillies : 4-5

Fresh Ginger(Grated) : 1 Tsp

Coconut Powder : 1 Tbsp

Lemon Juice : 2 Tbsp

Cumin(Jeera) Powder : 2 Tsp

Salt to taste.

Method

For the batter:

1. Wash rice and soak it in about 6 cups of water. Mix Urad dal, Chana Dal, Fenugreek Seeds and soak them in about 21/2 Cups of water.

2. After 5-6 hours remove all water and grind them separately into fine paste. Add little water if required while grinding to make a slightly grainy but smooth paste. 

 ** To help fermentation grind some cooked rice and a pinch of sugar while grinding the batter. Adding cooked rice also helps making the dosa crispy.

3. Mix them properly and add enough water to make the consistency of the batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

4. Keep it aside in a warm, dark place covered for 10-15 hrs to ferment. Please note the number of hours it takes to ferment depends on the temperature of the place, so in summers the fermentation would be faster and in winters it might take more time.

5. After fermentation mix salt to taste and mix it well. If required add little more water.

For the Chutney(Dip):

Mix all the ingredients and grind it into a smooth paste. Add only little water while grinding, the chutney should be thick in consistency else it would make the dosa soggy.

Please note this chutney should be extra sour than the regular coriander chutney so adjust the quantity of lemon juice accordingly.

For Preparing Dosa(Pancakes):

1. Heat a flat pan on high flame and once the pan is hot reduce the flame to medium.

2. If you have a non-stick pan just take about 4 Tbsp of batter and pour gently on the center of the pan.

 If you do not have a  non-stick pan, spray a little oil on the pan before you add the batter.

3. Spread a laddle ful of batter in circular motion very gently to form dosas of roughly 8" diameter.

4. Take about 2 tsp of coriander chutney and spread is all over the dosa. Add grated paneer or cheese if you wish to.

5. Drizzle little cooking oil over the surface of the dosa and around its edges.

6. When the lower surface begins to show signs of browning and the upper surface looks cooked, dosa is done. Fold it and serve hot.

Due to the coriander chutney it can be had as it is(specially for breakfast), else serve with Sambhar. :)

This goes to the event Herbs and Flowers in my Platter" - Coriander leaves/Cilantro guest hosted by Kristhi, original event by PJ and Srivalli's to Breakfast Mela event.

Coming back to the awards, thanks a lot Vimitha once again for these.

So I need to share 7 facts about me??? huh

1. I'm a software professional, hate my job and looking forward to the day when I can quit and just enjoy at home or do something else which is more fun just like food blogging:)

2. Love to eat and cook(ofcourse!!).

3. I like romantic comedies; sometimes thrillers and I am a fan of the great SRK and love all his movies.

4. I like all sorts of music(except classical) depending on my mood but my all time fav is Kishore Kumar.

5. I love watching Indian soaps and some of the American once like Desperate Housewives and How I met your mother.

6. I do not like the movie "Sholey", people say how can I not like the movie? ha ha...
7. I have been trying to loose weight since past 3 years but no luck. :(

I would like to pass on these awards to my 15 blogger friends as per tradition :) It was though to pick only 15 names and I wish I could pass this on to all you beautiful ladies sharing the common passion. Its really amazing to get to know each one of you and the new dishes from various cuisines.

1. Reshmi Mahesh
2. Priya Mahadevan
3. Sravscc
4. Gayathri Kumar 
5. Priya Prashanth
6. Divya 
7. Kurinji
8. Swathi Iyer
9. Sadhana
10. Deepthi
11. Sharada
12. Jyothi
13. Deepa 
14. Raksha
15. Priya Sreeram

Please collect these awards and pass on the love....

Rules to claim and share these awards:

• Thank and Link the blogger who has given you the award.
• Copy and paste the Logos in your blog.
• Pass these on to 15 other Great Blogger friends
• Comment on the most recent post and let the nominated blogger know of the award.

Weekend starts tomorrow, so I'll go and check out what my fellow blogger friends are cooking tomorrow. That's it for now....keep smiling :)