Set dosai / flip side dosa/ double side dosa

Method:

This preparation uses same batter as regular dosai .

The first time we flip the dosa and on the roasted side we pour the dosa batter like we start a new dosa except for the stoneware , the first dosa serves as the dosa stone ware. Now be patient enough to see that the batter bubbles and is half cooked before flipping it to cook completely. Now set dosai is ready. It is called as set dosai because it comes with another dosai as it’s set. Since first dosa serves as a stone or ‘kal’, it’s also called as kal dosai. Here both sides look alike so it’s called double side dosai.

Pomfret fry

Ingredients:
Black pomfret fish cleaned and thinly sliced 2 kg
Turmeric powder 1 tea spoon
Red chili powder 2 1/2 table spoon salt 1 table spoon tamarind paste 1 tea spoon
oil to fry and a tea spoon oil for the prep

Procedure:
Mix the spices turmeric chili powder and salt with a spoon of oil and tamarind paste and apply them evenly on the fish slices and marinate for 2 hrs

Heat a skillet and add oil for shallow frying each side should turn golden brown on ideal fry time is 3 -4 minutes on each side for a batch add 4-5 slices and the skillet must be really hot for a good fry

Muli Sambhar /முள்ளங்கி கீரை சாம்பார்

Ingredients:
Muli greens which is the shrub of white radish 1 cup,onion chopped 1/2 cup, tomato chopped 1/2 cup ,toor dhal 1/2 cup ,turmeric powder a pinch ,sambhar powder 1 table spoon , Kashmiri chili powder 1 tea spoon, coriander powder 1 tea spoon salt 1 tablespoon tamarind paste 2 tea spoons hinge a pinch mustard seeds urad dhal curry leaves and chopped coriander for saute’ and garnishing

Procedure:
Pour oil in a pan and splutter the mustard seeds urad dhal onion curry leaves .
Sauté and add turmeric powder then add the chopped shrubs of white radish and stir fry until the water separates from the greens then add tomato salt sambhar powder chili powder coriander powder and toor dhal and mix well as you stir them all before cooking in a pressure cooker.

Now transfer the contents in a pressure cooker and add 1 1/2 cups of water and chopped coriander and tamarind paste stir well. Cook for 2 whistles.

Wait for the pressure to release naturally and add hinge while it’s still hot.This preparation can also be tried with drumsticks murungaikaai and raw mango cuts .
Add to plain cooked rice and enjoy. Also sambhar goes well with chapathi idli dosai pongal.