Preparation Time : 35 minutes
Cooking Time : 25 minutes
Serving : 4 members
Description
Rainbow pine wheel dosa . Heres a spin on the classic dosa , we all have been growing up eating . A dish I took note of from a telly cookery show about nine years before on a regional satellite channel . Just love the innovation done with simple every day ingredients that we have around the house always . Absolutely additive yet ridiculously easy to make and will elicit a chorus of oohs and aahs for sure . Idlis , dosas and a white coloured chutney or a red coloured chutney alternatively was on the table day and night every ever passing day at my in – laws place . My co – sister Farzana got married into the family only after 7 years of my coming . With crossed fingers wished and prayed that she should hate idlis , dosas and chutneys so that we all at home would be boomed with a change in the menu . But to my surprise … , she jumped with joy seeing idli and chutney for breakfast . Gosh I was like .. Finished my entire life will end eating these idlis , dosas and chutneys . A week passed and slowly she asked me if there will be a change in menu this following week …..I told her this is the standard never ending menu carved in the history of this house . She blinked as I did as a new bride and we nicknamed these dishes as ” national dish “. Dum me didn’t have the brains to re – imagine them as new , exciting versions of themselves back then . Better late than never isn’t it folks ….. Now with this recipe , dosas will never be the same again .
Step -1
Ingredients for carrot chutney
Ingredients | Quantity |
|---|---|
| Carrots | 1 cup chopped |
| Tomato | 1 small chopped |
| Small onion | 5 |
| Garlic flakes | 2 |
| Tamarind | a small pinch |
| Salt | to taste |
| Coconut | 1/4 cup |
| Coriander leaves | very little |
| Dry red chillies | 4 to 6 |
| Gingely oil | 1 tablespoon |
| Asafoetida | a pinch |
Method for carrot chutney
- Mix all the above mentioned ingredients in a microwave safe bowl .
- Mix well and microwave on high for 6 minutes . In between at an interval of 3 minutes toss once and microwave again .
- Cool completely and grind to a smooth paste . Add very little water if needed . The consistency of the chutney should be of a spreading consistency not too thin and watery or not too thick .
- Taste and adjust seasoning and set aside . Incase you don’t have a microwave just fry all the ingredients separately in gingely oil until the ingredients are 3/4 cooked .
- Remove cool and grind to get a chutney .
Step -2
Beet root chutney
Use the same ingredients as the above chantey but substitute beet roots instead of carrots and follow the above recipe to get beet root chutney .
Step -3
Ingredients for Coriander mint chutney
Ingredients | Quantity |
|---|---|
| Coconut | 1/4 cup |
| Ginger | a tiny piece ( just a tit bit size ) |
| Coriander leaves with stem | 1/4 cup |
| Mint leaves | 8 |
| Green chillies | 4 to 6 |
| Tamarind | a pinch |
| Salt | to taste |
| Curry leaves | 2 |
| Jaggery | a tiny piece |
Method for the coriander mint chutney
- Grind all the above ingredients together to a smooth paste of semi thick spreading consistency by adding very little water .
- Taste and adjust seasoning and set aside .
Step -4
Other ingredients
ingredients | Quantity |
|---|---|
| Dosa batter | 3 cups |
| Oil or ghee | 2 tablespoons |
Method
- Mix the dosa batter to the right consistency with water and salt to taste .
- Make normal sized dosas in a dosa tawa and set aside .
- The dosa should not be too thick or too thin but of medium size in thickness .
- The size of all the dosas should be of the same shape and size .
Step -5
How to proceed
- Take 3 dosas . Spread 1 to 2 tablespoons of carrot chutney on one dosa . Spread 1-2 tablespoons of beet root chutney on the second dosa and spread 1-2 tablespoons of coriander mint chutney on the third dosa .
- Now place the beet root chutney spread dosa on the bottom , top with coriander mint chutney spread dosa over and finally place the carrot chutney spread dosa on the top .
- Now carefully hold all the 3 dosas together on one end and roll tightly towards the opposite end .
- Once rolled , cut into 1 inch thick bite size pieces and place the cut side facing upwards making sure the vibrant colours of the spiral dosa and chutneys are visually seen . Serve as it is or with tomato ketchup .
Note
- Use very little tamarind as all the three chutneys have tamarind added and when had together can tend to get very tart .
- Add very little water to make the chutneys as the dosa gets soggy when spread with runny chutneys .
- The size and shape of the dosas must be the same so that when cut not much of the pine wheel rainbow dosa is wasted .
- Make the chutneys and dosas ahead . Assemble and roll them together just before serving as the dosas tend to catch colour from the next dosa soon and tends to get soggy also .
- You could use a tooth pick and hold the bite size cut pine wheel rainbow dosas together and serve . Adds style and Children will love eating with a tooth pick on
