We are entering September month and its going to be food and fun filled month for our Blogging Marathoners.
Some of my readers know that I participate in a monthly event blogging marathon,3 days for 4 weeks.Since April 2013 we are doing a mega marathon for the month of April and September with interesting themes.
Though I participated in all the April mega marathons,some how not able to participate in September marathon due to several reasons.But this year I am participating in September marathon too.
Every mega marathon there will be a nice and innovative theme to showcase our delicacies.
This year September theme,is named as Cooking Carnival and theme is very interesting and we have options to
1.Cook one ingredient for 26 days or one category for 26 days
2.Cook with one ingredient for each week or category for each week
I choose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes.
Coming to day 1 recipe,themed under colorful dosa is Kanchipuram dosa.I had this dosa in a restaurant during my India trip.After seeing the Kanchipuram dosa in their menu card I wanted to give a try,as it sounds new to me.
A soft and spongy yellow colored dosa was served in a big platter with 3 different types of chutney and sambar along with idly podi.
When I had the first bite it was melting in my mouth along with the cumin and pepper flavor.Though it was served with so many sides,I personally preferred to have it mint chutney.
When I decided to share dosa recipes for the theme,I wanted to share this dosa and started my hunting for the recipe.The batter recipe sounds more like Kanchipuram idly with some variations.
So I decided to follow the same recipe with some changes.The output was a spongy dosa with pores and we loved it a lot.I served mine with mint chutney and kaara chutney along with idly milagai podi.Lets move on the recipe for Kanchipuram dosa......
- The batter needs to ferment very well to get a nice and soft dosa with pores. .
- Do not spread the dosa too thin.
- Grind the urad dhal till it becomes fluffy.
- Finley chopped cashews and green chillies can also be added in the tempering for extra rich taste.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68