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British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Accompaniments (Sauces, Chutneys, Dips, etc) => Topic started by: Cory Ander on July 26, 2007, 02:32 AM

Title: Dosa Sauce
Post by: Cory Ander on July 26, 2007, 02:32 AM

This is a recipe for Dosa Sauce adapted from Ramola Makan's "The South African Indian Cookbook":

Makes about 250ml

Ingredients:

• 1 tsp chickpeas (channa dhal)
• 125ml fresh coconut (grated)
• 2 green chillies (finely chopped)
• 250ml natural youghurt
• 2 tsp lemon juice
• 2 tbsp vegetable oil
• 8 curry leaves (dried or fresh)
• 1 dry red chilli
• 1 tsp black mustard seeds
• 1 tsp urid dhal

Method:

• Soak chickpeas (channa dhal) in 100ml of water for 30 minutes
• Place chickpeas and water in a blender with coconut, chillies, yoghurt and lemon juice, blend well, then pour into a serving bowl
• Heat vegetable oil in frying pan
• Add curry leaves, dried red chilli, mustard seeds and urid dhal
• Heat until mustard seeds start to pop
• Pour over youghurt mixture and mix gently

Serve with Masala Dosa (Dosai) here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1946.0 or here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1947.0