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Curd Dosa (Perugu Dosalu)
- Duration: 15 minutes + fermentation time
- Serves: 6-8 people
Spice Level: Zero
To get the perfect texture, use home-made, skimmed milk dahi that is slightly sour and has been set overnight. The dahi helps the rice ferment and infuses that distinct flavour typical of the dish.
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Andhra’s rush-hour dish, the Perugu Dosalu (curd dosa) is the quicker version of the authentic dosa and takes just 20 minutes to cook from start to finish. It is a relatively new addition to the state’s rich cuisine. In some traditional homes, chopped onions and tomatoes are added to the batter to create a filling evening snack for children. This variety of dosa somewhat resembles the Cheela of north India.
- Raw rice (2 cups)
- Chana dal (split chickpeas) (4 tbsp)
- Curd (1 cup)
- Wash and drain the rice, and then soak it in curd overnight.
- Thoroughly wash the chana dal and then soak it in water for an hour before cooking.
- In a mixer-grinder, toss in the soaked rice and make a smooth paste.
- Transfer this batter to a vessel and add the chana dal. Season with salt.
- Heat a non-stick flat tawa or a dosa tawa. Sprinkle some oil on it and gently wipe it off with a moist cloth.
- Next, pour a serving spoon-full of the batter at the centre of the tava and using the spoon or the bottom of a katori, spread it in a circular sweep like you would a dosa.
- Sprinkle some oil on the top and around the edges and cook till the edges begin to come off the tawa.
- Carefully lift the Perugu Dosalu and flip it over to let the other side cook. The dosa should be golden brown at the top.
- Once done, transfer to a plate and serve hot with coconut chutney.