Saturday, January 10, 2015

Zucchini Dosai with Carrot Chutney

End of the week I usually have leftover idli batter which is slightly sour and is right for embellishments. I also might have odds and ends of some leftover vegetables. Cabbage, Carrots or Zucchini and they can be used in combination or individually on their own.

Zucchini is one of those vegetables I used to love to hate. Not anymore it is one of my favorite vegetables these days. Just that I do not use them in recipes where their become a mush and lose their delicious crunch. I like them broiled, in a chutney or a raita and of course this flavored dosai.

My mom has this idea of running the onions and cumin seeds and occasionally some green chilies and curry leaves in the blender before mixing them in the batter for the paniyarams. This way the kids don't complain about onions and green chilies in their mouth while eating them. I still remember splitting the paniyaram in two, removing the chilies and then popping them into my mouth. So you can use the same technique for the dosai if you want some extra flavors beside the vegetables alone.

The recipe for carrot chutney is here. I have slightly tweaked the recipe over the years for a slightly tastier recipe.

Zucchini Dosai
Preparation Time:20 minutes
Cooking Time:15 minutes
  1. 4 Cups Idli/Dosai batter
  2. 1 or 2 Zucchini grated
  3. 1/4 cup of onions + 1 tsp cumin seeds - run through a blender to make a fairly smooth or slightly coarse paste
  4. 1 tsp of salt

  1. Mix in the grated zucchini and the onion paste to the idli batter. Add a tiny bit of salt if required.
  2. Heat a dosai pan and add a laddle of batter, spread it into a circle as thin as possible.
  3. Cook on one side and flip and cook on the other side if required.
Serve with carrot chutney or another chutney of choice.

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