Venkatesh Bhat style verkadalai chutney & kadhamba dosai

Ingredients

• 1 kg Fermented Dosa Batter (rice & urad dal) (traditional 4‑hour fermented batter)
• 2 tbsp Ragi Powder (fine powder)
• 2 tbsp Oats Powder (finely ground rolled oats)
• 1 tbsp Barley Powder (heaped, finely ground barley)
• 1 tbsp Atta (Whole Wheat Flour) (plain atta)
• 1 tbsp Flax Seeds Powder (heaped, ground flax seeds)
• to taste Salt (regular table salt)
• as needed Water (adjust to pouring consistency)
• 1 bunch Fresh Coriander Leaves (tightly packed)
• 4 Green Chilies (medium size, seeds removed if less heat desired)
• 5 Curry Leaves (fresh)
• 1 tbsp Ginger (chopped)
• 1 tsp Hing (Asafoetida) Powder (heaped)
• 100 g Unsalted Roasted Peanuts (plain roasted, no salt)
• 8 Red Chilies (Byadagi) (dried, adjust for spice level)
• 30 Garlic Cloves (peeled)
• 2 tbsp Oil (Groundnut) (Mantra Groundnut oil preferred)
• 1 tsp Mustard Seeds (whole)
• 1 tsp Urad Dal (split, raw)
• 1 tsp Ghee (for drizzling on dosa, optional)

Instructions

1. Add Multigrain Powders to Batter

   Measure 2 tbsp ragi powder, 2 tbsp oat powder, 1 heaped tbsp barley powder, 1 tbsp atta and 1 heaped tbsp flax‑seed powder. Add them to the fermented dosa batter, sprinkle salt, and mix thoroughly. Add a little water if the batter becomes too thick, aiming for a pourable consistency.

   Time: PT5M

2. Grind Green Paste

   In the mixie, combine the coriander leaves, 4 green chilies, a few curry leaves, 1 tbsp chopped ginger and ¼ tumbler (≈60 ml) water. Blend to a smooth paste.

   Time: PT4M

3. Incorporate Paste and Hing

   Stir the green paste into the dosa batter. Add 1 heaped tsp hing powder and mix well. The batter is now ready to use or can be refrigerated for up to 3 days (add water before using if it thickens).

   Time: PT2M

4. Prepare Peanut Chutney

   Add 100 g unsalted roasted peanuts, 8 dried red chilies, 30 peeled garlic cloves, ½ tumbler (≈120 ml) water and salt to taste into the mixie. Grind to a fine but slightly coarse paste.

   Time: PT5M

5. Temper the Chutney

   Heat 2 tbsp groundnut oil in a small pan over medium heat. Add 1 tsp mustard seeds; when they pop, add 1 tsp urad dal and fry until golden. Add a few curry leaves and ½ tsp hing powder, stir briefly and pour the tempering over the peanut chutney. Mix well.

   Time: PT3M

   Temperature: Medium heat

6. Fry the Kadamba Dosas

   Heat the dosa tawa on medium‑high heat. Lightly grease with a few drops of oil. Pour a ladleful of batter, spread thinly in a circular motion. Drizzle a few drops of ghee on the edges, cook until the surface loses its shine and the edges turn crisp (about 1‑2 minutes). Fold or roll and serve immediately.

   Time: PT8M

   Temperature: Medium‑high heat

7. Plate and Serve

   Arrange the hot dosas on a serving plate and accompany with the prepared peanut chutney. Enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

380

Protein

12 g

Carbohydrates

55 g

Fat

14 g

Fiber

10 g