Dosa is a South Indian pancake prepared from a fermented batter. The important ingredients to make dosa are urad beans and rice. This recipe is popularly included in the South Indians diet on a regular basis. It is usually served hot along with a variety of Chutneys and Sambar.
Sambar is a lentil vegetable stew prepared with tamarind and is popular in Sri Lankan and South Indian cuisines. Chutneys are sauce in the Indian cuisine that caries from groundnut peanut, tomato relish, yoghurt or cucumber and mint dip.
I am an Indian, who has settled down in United Kingdom since five years. Because of staying in a western country, I was totally desperate about Indian cuisine. So every weekend I make up my mind to visit an Indian restaurant in my neighborhood to relish the taste of my country.
One such visit was to Palm Beach restaurant at Wembley along with my family. Palm Beach offers you the exquisite South Indian and Sri Lankan Cuisine. Over 20 years, it has been providing its customers with delicious dishes using the traditional recipes. I totally felt like I was at my home, tasting my Mother’s food. The food was so sumptuous and irresistible.
The restaurant has large halls suitable for parties, receptions or any large events. It offers vegetarian and non vegetarian catering services for wedding and other parties. They also provide photographers, musicians for the functions along with valet parking and security.
I had ordered Masala Dosa, Ghee Dosa and Poori Masala. They really tasted so delicious and divine. The dosa was served with a variety of chutneys to relish. I was totally satisfied with the ambience, cuisine and service offered. It is indeed one of the best Indian restaurants in Wembley.
One week later I decided to try out few types of chutney for the dinner. So, I called up my mom to note down the recipes of these chutneys. So, here is the recipe for two different chutneys to be tasted with Dosas.
Ingredients for tempering:
- Make powder of green chillies. Ginger and roasted chana dal by grinding them in a mixer.
- Powder the chopped coconut pieces separately using the same jar.
- Now add curd to the above paste in the mixer and grind well.
- For tempering add curry leaves, cumin seeds and red chilies along with oil in a pan. After 10 seconds add this to the coconut paste prepared earlier.
Ingredients for tempering:
- Mix all the ingredients in the mixer to make a paste.
- Then add 2 table spoons of water if required to the above mixture to make it to a smooth paste. Also add some salt and transfer it to a bowl.
- For tempering add curry leaves, mustard seeds and urad dal along with oil in a pan. After 10 seconds add this to the paste prepared earlier.
Try out these delicious chutneys with Dosa’s to enjoy a perfect South Indian recipe.