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Query from: Ramam, USA, 12/21/09
Topic: COOKING      Submitted on: Ammas.com
Subject: kanda attu

kanda attu ela cheyyali?

Top experts' rating:   Rate = 2.5 (9 ratings)
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[ This query closed ]
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Response from: kiran mande,   
Registered Member on Ammas.com
Source: This information comes from my own knowledge.
see Spicy Yam Dosa/kanda attu recipe which is from the link http://vegantreatsahealthyoption.bl…

Ingredients 200g chopped raw yam 1 cup toor dal / yellow lentil 1/2 cup rice 3 tbsp grated coconut (fresh ones also taste the same , so don't bother to find for a spoilt coconut) 3 -4 dry red chillies / 1 tsp red chilli powder ( I used 1 tsp hot red chilli powder ) 1 tbsp tamarind pulp 1 tsp salt (For this dosa no hing/ asafoetida is required)

Method Soak dal and rice separately for 1 hour . Grind together yam , coconut , red chillies , salt , tamarind into a smooth paste. Then add dal and rice , grind into a semi coarse paste. Add 1/2 cup of water to aid the grinding process. This mixture is the dosa batter , so more water can be added for a dosa batter consistency. Heat a non stick skillet and pour a ladle full of batter. Do not spread thin , just spread very lightly. Cook both the sides on a medium flame. Serve dosa with yogurt or with a dollop of butter.

see also below ,other recipe called kanda pesarattu recipe which is from the link http://madhoowrites.blogspot.com/20…:

INGREDIENTS:

1. 1 cup of whole green moong dal 2. Less than handful of rice 3. 1/2 cup chopped kanda(suran/yam).I used frozen one. I microwaved it for 2 mins and then sliced it fine, I am sure you can leave it as is and it will get thawed by itself 4. 4 green chillies 5. ginger 6. parsley 7. oil, salt

Soak ingredients 1 and 2 together for 6 to 8 hours. Especially more so because of the weather. Back in India, my mom used to soak them after lunch around 2 for dinner time and grind around 6.

Now wash the soaked dals well with enough water and grind it into a batter with ingredients 3,4,5 and 6 together. Add just enough water for the dals to grind smoothly. Salt enough. Leave the batter for 3 hours. Again, back in India, they usually make dosa's right away, but I realized leaving the batter for few hours makes it little frothy and light. It won't raise though. So, don't try leaving it on for overnight. Also, Moongdal has a distinctively strong aroma to it, so leaving the batter too long even in fridge is not advisable and you will end up with a smelly mess.

Now for making the dosa, I prefer a cast iron griddle to non stick pan for this dosa especially. However I keep the oil to only to few drops and insist on eating it hot instead of pouring lots of oil so that they can sit longer on table.

Also, this dosa can be eaten with rice, yes you heard it right. In fact, it is supposed to be eaten with rice. This is called vegetarian's omelet delight too. I make it anytime though. Saturday night tiffin or Sunday morning breakfast or as a side dish for days when we are in mood for dosa's.

Top experts' rating:   Rate = 3 (3 ratings)
(click on stars to rate)

 
Response from: Mrs. Sai Sai,   
Council Member on Ammas.com
Source: http://madhoowrites.blogspot.com/20…
Ramam,

Please see this Yam dosa Recipe

Ingredients :

200g - chopped raw yam, 1 cup - toor dal , 1/2 cup- rice, 3 tbsp - grated coconut, 3 -4 dry red chillies / 1 tsp red chilli powder (You can use 1 tsp hot red chilli powder ), 1 tbsp - tamarind pulp, 1 tsp- salt (For this dosa no hing/ asafoetida is required)

Method :

Soak dal and rice separately for 1 hour . Grind together yam , coconut , red chillies , salt , tamarind into a smooth paste. Then add dal and rice , grind into a semi coarse paste. Add 1/2 cup of water to aid the grinding process. This mixture is the dosa batter, so more water can be added for a dosa batter consistency.

Heat a non stick skillet and pour a ladle full of batter. Do not spread thin , just spread very lightly. Cook both the sides on a medium flame. Serve dosa with yogurt or with a dollop of butter.

(http://vegantreatsahealthyoption.bl…)

You can also see this Yam and split moong dal dosa Recipe

http://madhoowrites.blogspot.com/20…

Ingredients :

1 cup of whole green moong dal, Less than handful of rice, 1/2 cup chopped kanda(yam) (You can use frozen one Microwave it for 2 mins and then sliced it fine), 4 green chillies, ginger, parsley, oil, salt

Method :

Soak green moong dal and rice together for 6 to 8 hours. Especially more so because of the weather.

Now wash the soaked dals well with enough water and grind it into a batter with chopped kanda(yam), 4 green chillies, ginger, parsley together.

Add just enough water for the dals to grind smoothly. Add enough Salt. Leave the batter for 3 hours. (leaving the batter for few hours makes it little frothy and light). It won't raise though. So, don't try leaving it on for overnight. Also, Moongdal has a distinctively strong aroma to it, so leaving the batter too long even in fridge is not advisable and you will end up with a smelly mess.

Now for making the dosa, you can prefer a cast iron griddle to non stick pan for this dosa especially. ( keep the oil to only to few drops and eat it hot instead of pouring lots of oil so that they can sit longer on table).

Also, this dosa can be eaten with rice. In fact, it is supposed to be eaten with rice. This is called vegetarian's omelet delight too.

You can also see

http://www.talimpu.com/2006/05/03/y…

http://www.sailusfood.com/2008/09/1…

Top experts' rating:   Rate = 2.5 (2 ratings)
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