Beena's Pachari Dosa
Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.
Ingredientsfor 4 servings
- 2 cup Raw rice (Pachari)
- 1/2 cup Cooked rice
- 8 nos Small onions (Kunjulli)
- 1 tsp Cumin seeds(powdered (Jeerakam)
- 1/4 cup Coconut — grated
- Salt, to taste
- Oil/ghee to make dosas
Preparation
Step 1
For preparing Beena's Pachari Dosa, clean the rice and drain it.
Step 2
You can soak if you have time to, for about 1 hour. :- We can also grind as it is, if in a morning hurry.
Step 3
Grind it to a nice dough.
Step 4
Add to it, cooked rice, small onions, powdered cumin seeds and coconut.
Step 5
Grind it again into a nice paste with little more water than dosa dough.
Step 6
You can put coconut in the dough also for people who like to bite coconut in the dosa. For this, try cutting coconut to little pieces.
Step 7
Heat a nonstick tava.
Step 8
Apply oil using a cloth and then pour batter and make thin dosas.
Step 9
Goes well with coconut or chilli/onion chutney. :- Cooked rice which remains after the dinner can be usefully used.
Tip
Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.
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