Vermillion Annatto Dosa with Coconut Chutney
Wonderfully delicious, light, crispy flavorful aromatic restaurant style dosa is quite addictive and fairly simple to make at home. This is the ultimate foodie's delight and a great food to start the day! Incorporated Suncore Foods® Vermillion Annatto Supercolor Powder to achieve the vibrant red-orange hue and serve them with Coconut Chutney made with Suncore Foods® Toasted Coconut Chips and Rose Salt to taste.
2 cups rice
1/2 cup urad dal (skinned black gram lentils – white in color)
1/2 tsp fenugreek seeds
2 + 1 cup water (+ more water for soaking)
1 tsp Suncore Foods® Rose Salt
1.5 tsp Suncore Foods® Vermillion Annatto Supercolor Powder
Drizzle of oil
Coconut Chutney Ingredients:
2 cups Suncore Foods® Toasted Coconut Chips
½ cup coconut yogurt
¼ tsp cayenne powder (or to taste)
½ tsp Suncore Foods® Rose Salt (or to taste)
3 tbs plant-based milk
1. Soak – Wash and rinse rice and lentils (separately). Once clean, submerge rice and lentils in drinking water, in two separate bowls. Add fenugreek seeds to the bowl of lentils. Soak for 6-8 hours.
2. Blend – Drain water from both bowls. Place rice in a blender along with 2 cups of water and blend/puree for 1-2 minutes, until well combined. Transfer mixture to a large bowl and set aside while you blend the lentils. Next, rinse the blender jug and add lentils to the blender along with 1 cup of water. Blend/puree for 1 minute, until well combined and fluffy. Transfer mixture to the bowl of blended rice and mix in salt.
3. Ferment – Place the batter in a warm place to ferment for 12-14 hours (or overnight). If you live in a cold region, you could place the batter in the top rack of the oven leaving the oven light on. You will know the mixture has fermented properly if it rises by at least a third to double by the next morning.
4. Cook – When ready to cook, stir the batter and even it out. The fermented batter should have tiny bubbles in it. Fold in Supercolor Powder and mix well. Place a ‘dosa pan’, griddle or large pan on medium heat, once hot drizzle a few drops of oil and spread it around evenly ensuring no excess oil is left in any one spot on the pan (if there’s excess oil, the first dosa may be a write-off). For small dosas use ~ 1/3 cup of batter and for large dosas use ~ ½ - ¾ cup of batter. Using a ladle or metal measuring cup, take the preferred amount of batter and place it in the pan. Immediately after dropping the batter, using the back of the ladle, start from the centre and gently form circles moving outward, spreading the batter out, as far as it will go. Drizzle a few drops of oil around the edges of the dosa and cook until the edges start to rise and the dosa is cooked through. Flip the dosa and cook on the other side for a few seconds if needed, usually you wouldn’t need to cook on both sides. Repeat process until the batter finishes. Serve dosas hot with coconut chutney.
5. Chutney – Blend all ingredients until well combined. If you prefer, you can add some more milk to make the chutney slightly thinner. Serve with hot dosas.