ABOUT Andhra Ghee roast with Pumpkin Chutney RECIPE

Andhra foods include carbohydrates and spices as the vital ingredients . This nei / ghee roast dosa is one signature dish of Andhra . Chutneys and Pachadis are must have dishes in the natives regular meal be it breakfast , lunch or dinner. This Pumpkin chutney is one bit from their versatile menu . Chutneys are even served with rice along with a dollop of ghee / sesame oil .

Ingredients Serving: 4

For Ghee Dosa :
urad dal 1 cup
Idli rice 3 cups
Fenugreek seeds 1 tablespoon
Salt as required
brown sugar 1 teaspoon
Water as required
Ghee 1/4 cup
For Pumpkin Chutney:
Pumpkin chopped 1 cup
Shallots 7
Fresh coconut grated 1/4 cup
Salt as required
Red dried chilies 4
Urad dal 2 tablespoons
Channa dal 1 Tablespoon
Oil 1 tablespoon
Hing a big pinch
Water to sprinkle
Water required to grind 1/4 cup

Instructions

Soak 1 cup urad dal for 3 hours, grind to a smooth paste . Soak tablespoon fenugreek seeds. Grind.
Soak 3 cups idli rice for 5 hours and grind to a lightly coarse batter . Mix both batters. Ferment.
Fermented batter ready .
Add salt as required . Mix and keep aside .
Let’s prepare Pumpkin chutney . Heat 1 tablespoon oil in a pan . Fry 2 tablespoons urad dal,
1 tablespoon Channa dal , 4 dried red chillies .
Fry until dal turns golden releasing pleasant aroma. Add hing a big pinch .
Now add fresh grated coconut 1/4 cup . Fry till rawness leaves .
Add 7 shallots and 1 cup chopped pumpkin pieces . Sauté till rawness leaves . Don’t turn brown .
Sprinkle little water . Once sautéed well , remove from the heat . Cool down the mixture .
Add required salt .
Now transfer the cooled content to a blender .
By adding required water , grind to a smooth chutney .
Andhra’s traditional Pumpkin Chutney ready .
Now heat a iron tawa to smoking point . Reduce the flame .
Add 1 teaspoon brown sugar to the dosa batter . Mix well .
Pour 1.5 ladle batter and spread to a thin large dosa ( to the tawa’s size ) .
Spread a tablespoon ghee throughout the dosa . Smear ghee on the sides too for a crispy dosa .
Once the lower side turns reddish brown , make a incision from centre with a knife as shown .
Now fold the dosa to a cone shape as shape .
Andhra special Ghee dosa ready.
Traditional Andhra Ghee dosa with Pumpkin chutney ready.

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