Have you ever visited CHUTNEYS restaurant in Hyderabad? It is popular for the variety of dosas and idlis they offer. Early this summer, when my brother visited us, he talked about this dosa that he had in CHUTNEYS. He explained how it looks and tastes like. It seemed like a great idea to try it at home. When I made it for him, to my surprise he said it tasted and looked exactly as that in the restaurant. So here is the recipe for that soft and yummy melt in mouth Steamed Dosa. This Dosa is also called as Chiranjeevi Dosa as the popular South Indian Actor Chiranjeevi loves it too.
Serves – 2
- Sona Masoori Rice – 1 Cup
- Parboiled Rice/ Idli Rice – 1/2 Cup
- Skinless Urid Dal – 1/4 Cup
- Puffed Rice – 1/2 Cup
- Pressed Rice – 1/2 Cup
- Fenugreek Seeds – 1/2 tsp
- Oil – optional (2 Tbsp)
- Sea Salt – to taste
- Baking Soda – pinch
- Wash and soak the rice, parboiled rice, puffed rice, pressed rice, urid dal and fenugreek seeds for atleast 4 hrs in 3 Cups of water.
- Blend the soaked ingredients to a smooth batter. If required add more water just to help it grind till smooth.
- The consistency of the batter should be same as that of the regular dosa or pancake batter.
- Rest the batter covered for 8 hrs or more, so that the batter is nice and fluffy.
- Now add in the salt and pinch of baking soda. DO NOT add much it tastes bitter.
- Preheat the dosa griddle to medium heat. Drizzle some oil and spread all over the pan.
- Spread two ladles of the batter at the center, do not spread it.
- It should be thick.
- Dosa is steam cooked with the lid ON.
- So cover the batter with the lid and steam cook until bottom side turns golden.
- Drizzle some oil if needed.
- Do not cook it on the other side.
- The dosa is ready. It has soft and fluffy texture and melts in your mouth.
- Serve with any chutney or Sambar of your choice.