I learnt this dish from my grandmother who learnt it from her mother-in-law. This dish is quite common in the villages down South. Rich in iron and magnesium it is often made and served to women post childbirth to boost their health. I have enjoyed it often post partum and even now.
What you need
Raw rice - 2 cups
Boiled rice - 2 cups
Black gram - 3/4 cup
Tender pirandai (Veldt grape) pieces - 1/2 cup
Fenugreek – 1 tsp
Salt to taste
Oil/Ghee –as required
For Verkadalai chutney
Peanuts – 1 cup
Red chillies - 4-5
Garlic cloves – 2
Tamarind, marble-sized - 1
Coconut (optional) - 2 tbsp
Oil – 1/2 tsp
Salt to taste
For seasoning
Oil - 1/2 tsp
Mustard seeds – 1/2 tsp
Curry leaves - a few
Cooking instructions
For the dosai
Soak the gram and rice for three hours and grind to make the batter.
When half ground add the pirandai pieces and salt and allow the batter to ferment for eight-10 hours.
Pour the dosai and serve hot.
For the chutney
Roast the peanuts and remove the skin. Heat oil in a pan and fry the red chiiles. Toast the garlic for a minute and add coconut. Turn off the flame and let cool.
Grind this along with roasted peanuts and tamarind by adding a little water to get a slightly coarse paste.
Heat oil in a small pan, put mustard seeds and curry leaves and when it splutters add to the chutney.
Divya Jagannathan is a homemaker who loves blogging, travelling and trying out new recipes for family and friends.
