Dosai Kuzhambu | Vazhakkai Dosai Kuzhambu | Chettinad Style Raw Banana Dosai Kuzhambu Recipe | Gluten Free and Vegan

Ingredients

  • 250 ml cup
  • 1 raw banana
  • 1 cup chickpea flour
  • 2 tablespoons rice flour
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 cup water
  • 2 teaspoons sesame oil
  • 1 tablespoon sesame oil
  • 1 bay leaf
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon fenugreek
  • 10 curry leaves
  • 1/2 cup coconut ( chopped)
  • 5-6 cashew nuts
  • 1 teaspoon roasted gram
  • 10 large garlic
  • 3 large tomatoes
  • 1 cup warm water and extract the juice)
  • 1/8 teaspoon turmeric powder
  • 1 tablespoon chilli powder
  • 2 teaspoons coriander powder
  • 3. Now add the chopped tomatoes, salt
  • 1 cup of water
  • 5. Now add the tamarind juice and another two cups of water and let the kuzhambu cook covered over low flame.
  • 7. In a bowl, add chick pea flour, rice flour, chilli powder, fennel seeds, cumin seeds , asafoetida salt .
  • 9. The batter has to be thinner than the regular dosai batter.
  • 13. Cover and cook the dosai for
  • 16. As you roll, try and press the corners to seal them.
  • 20. Add the cut pieces into the kuzhambu and cook for another 6

Instructions

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