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Tuesday, September 20, 2011

Street foods of Ananthapuri: Thattu dosa

Street foods are one of the favourite destinations for any foodie. From falafel to hot dogs, golgappas to vada pav and the thattu dosas of Kerala. Incredible! They are the only food you look for when you are hungry and when your wallets are nearly empty.

Trivandrum is a place where people enjoy the street foods at large. Moving to the city from a village in Palakkad, I have experienced the busy night life of the city where everyone are hungry towards 7 at night and wants to fill their tummy. Thattu dosa is a great option that the food peckers can dig in here. Found in a thattu kada by the road side these are the major destination for any hungry chap.

The dosas you get in thattu kada , the thattu dosas are different from the usual south Indian dosa . thattu dosas are thick in texture which are smaller and fluffier than a regular dosa. Accompanied with a coconut chutney and a sambar , they are perfectly balanced. The good thing is that you get a dosa for only Rs 2! So 4 dosas to fill you cost 10 rupees and that’s it. And still you have an option at the thattu kadas by ordering an omlette sprinkled with onions and green chillies to get the perfect nutrition.

When most street foods are oil fried and unhealthy, thattu dosas attract health watchers like me for its healthy side. They are instantly made in front of you and served which is not like those star hotels where they store cooked food for days and reheat and serve which is really bad for health.

When thattu kadas in north kerala sell parotas,beef and many other kerala cuisines, thattu dosas are the only option that fills the thattu kadas all over Trivandrum. Food peckers equals health watchers here!!

So for the most famous thattu dosa, the lovely fluffy dosa, here is the recipe. Enjoy making at home..

Thattu dosa
Ingredients:
Urad dal 1 cup
Raw rice 2 ½ cup
Cooked rice 1tablespoon
Salt to taste
Ghee/ oil for frying
Water for grinding


For dosa batter:
Wash and soak urad dal and rice separately for 6-7 hours. Grind the urad dal and cooked rice to a very fine paste. Add ¼ cup of water while grinding. Remove and keep aside in a big vessel.
Grind the raw rice with water. Remove and mix with the dal paste and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 6-8 hours to rise.

Making thattu dosa:

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat. Grease with little oil/ghee.
Make the dosa by placing a ladleful (approximately 100 ml) of batter on the centre. Do not make even circular shape like normal dosa. Thattu dosas should be of 4 - 5- inch in diameter. You can prepare 2 - 3 dosas at a time, sprinkle ghee / oil if required and turn other side also (optional). Serve hot with coconut chutney / sambar.

Submitted by Sithara Issac, Trivandrum

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