Goose Dosa with Ellu Chutney - Traditional Rice Variety

Step 1: Prepare and Soak Rice

Wash 1 cup of Nellaiyappar rice thoroughly. Soak the washed rice in water for 3-4 hours. (The video also shows other traditional rice varieties like Thanga Samba, Kothamalli Samba, and Navara, but Nellaiyappar is chosen for this recipe).

Step 2: Roast Spices

In a pan, lightly roast 1/2 teaspoon white urad dal, 1/2 teaspoon coriander seeds, 1/4 teaspoon cumin seeds, 4 curry leaves, 2 red chilies, and 2 green chilies on a low flame. Roast for about 1 minute until they become fragrant. Turn off the heat and add a pinch of asafoetida. Let the roasted spices cool down completely.

Step 3: Grind the Batter

Drain the soaked rice and transfer it to a mixer grinder. Add a pinch of turmeric powder for color, salt to taste, the cooled roasted spices, and a small piece of jaggery (optional). Add some water and grind to a coarse paste. Ensure the batter is not too thick or too thin.

Step 4: Add Cabbage and Grind

Add 1 cup of finely chopped cabbage to the batter in the mixer. Add more water if needed to achieve a slightly loose, coarse consistency where the cabbage pieces are still visible and not pureed. Grind briefly to incorporate the cabbage. Transfer the batter to a mixing bowl.

Step 5: Add Final Ingredients to Batter

To the batter in the bowl, add 1-2 tablespoons of soaked chana dal. Snip in a few fresh curry leaves for added flavor and visual appeal. Finally, add 1/4 teaspoon of roasted mustard seeds. Mix all the ingredients thoroughly.

Step 6: Cook the Dosa

Heat a dosa tawa (griddle) on medium heat. Before pouring each dosa, stir the batter well as the chana dal and cabbage might settle at the bottom. Pour the batter onto the hot tawa like a rava dosa, spreading it thinly in a circular motion from the center outwards. Drizzle oil around the edges of the dosa.

Step 7: Flip and Serve

Cook the dosa until the edges turn golden brown and it starts to lift from the tawa. Carefully flip the dosa and cook on the other side for about a minute. Once cooked to your desired crispness, fold it and remove it from the tawa. Serve hot with the Ellu Chutney (chutney recipe to be posted in a separate video).

• Soak the rice for 3-4 hours for best results.

• Roast the spices on a low flame to prevent burning and enhance aroma.

• Do not grind the cabbage too finely; it should be coarse for texture in the dosa.

• Stir the batter well before pouring each dosa, as the chana dal tends to settle at the bottom.

• For a tangy flavor, you can add a small piece of tamarind while grinding the batter.

• You can use other traditional rice varieties like Thanga Samba, Kothamalli Samba, or Navara.

• Regular raw rice can be used if traditional varieties are not available.

• Experiment with other finely chopped vegetables like carrots or bell peppers instead of cabbage.