Full Written Recipe for Jini dosa
Prep time: 20-25 minutes (doesn’t include the soaking and fermentation time)
Cooking time: 20-25 minutes
Serves: 12-15 dosa (depending on its size)
For dosa batter:
Ingredients:
• Ukdha chawal 200gm
• Urad dal 50gm
• Methi seeds 1/4 tsp
• Besan 50gm
• Sooji 50gm
• Salt to taste
Method:
• Wash the dal and rice together at least 3-4 times or until the water is clears, add methi seeds to it and let them soak for an hour at least.
• After they have been soaked, drain all the excess water and grind it into fine paste using a mixer grinder, make sure you add little quantities of water in batches while grinding, you don’t want the paste to be extremely thin.
• In a separate bowl combine besan, sooji, salt and gradually add water & whisk until you get a smooth paste.
• Now add the grinded rice and urad dal mixture to the besan and sooji paste and mix everything well using a whisk, gradually add water and make a thick lump-free batter, cover it and let it rest in a warm place for it to ferment for at least 3-4 hours.
• After the batter gets fermented check the consistency, it should be thick enough to spread easily, add some water and whisk it again if it’s too thick.
• Check for salt and adjust accordingly, your dosa batter is ready.
For jini dosa masala:
Ingredients:
• Butter 1 tbsp
• Oil 1 tsp
• Cumin seeds 1/2 tsp
• Onions 2 medium size (chopped)
• Tomatoes 2 medium size (chopped)
• Capsicum 1 cup (chopped)
• Cabbage 1 cup (shredded or chopped)
• Schezwan chutney 4 tbsp
• Ketchup 2 tbsp
• Red chilli sauce 1 tbsp (optional)
• Salt to taste
• Garam masala 1 tsp
• Kashmiri red chilli powder 1 tbsp
Method:
• Set a tawa on high heat and add butter, oil and cumin seeds, allow it to crackle.
• Further add the onions, stir & cook until the onions turn translucent.
• Once the onions turn translucent, add the chopped tomatoes and sprinkle some salt to taste.
• Further add capsicum, cabbage followed by the remaining sauces, adjust salt to taste, add garam masala and kashmiri red chilli powder, mix everything well and cook for 1-2 minutes, use a potato masher to mash everything lightly.
• Your masala for jinni dosa is ready.
For jinni dosa:
Ingredients:
• Dosa batter as required
• Masala as required
• Paneer 50-80gm (grated)
• Processed cheese as required
• Fresh coriander 1 tbsp (chopped)
• Spring onion green 1 tbsp (chopped)
Method:
• Set a dosa tawa on high heat and let it heat nicely, adjust the temperature of the tawa by sprinkling some water on to it, once the tawa gets hot enough put a spoonful of the dosa batter on the tawa and start moving the spoon in a circular motion outward to form a dosa, spread the batter evenly and make a thin layer.
• Lower the flame and add the masala as required and spread it evenly across the dosa.
• Further grate some paneer on the dosa along with processed cheese, add fresh coriander and spring onion greens.
• Once the dosa get cooked, remove it and transfer it onto a chopping board or a plate and cut it into thick strips and roll it.
• Your jinni dosa is ready.
• Grate some cheese on top of it while serving and serve with coconut chutney and schezwan chutney.
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