Wednesday, December 20, 2017

Dosai Kuzhambu | Vazhakkai Dosai Kuzhambu | Chettinad Style Raw Banana Dosai Kuzhambu Recipe | Gluten Free and Vegan

Dosai Kuzhambu

Hi Supermoms,

Chettinadu Cuisine is so popular across India and abroad. When we hear the word 'Chettinad', it immediately translates to 'tasty food', isn't it? 

The chilly Delhi weather demanded something spicy and different and I made this Chettinad Dosai Kuzhambu for lunch today. I had book marked this recipe from the 'Chettinad Cookbook' many months ago, but did not get the chance to try it. I guess, winter was the best time to try 😀. Little dumplings in our curries are so yummy and I have earlier shared TamBrahm Style Paruppu urundai Rasam , Vazhaipoo Paruppu urundai sambar recipes with you all. 

I added my own personal touches to this kuzhambu , especially simplifying the technique to make the stuffed dosai . Traditionally this kuzhambu is served as the second course during lunch along with rice and ghee. The dosai kuzhambu is thick and is called as 'Getti Kuzhambu' in Tamil language. 

I enjoyed cooking this kuzhambu as much as serving and eating it. In our home, sambar , rasam and kuzhambu are every day dishes and such variety brings so much excitement to our lunch time. 

Recipe Adapted from ' The Chettinad Cookbook' 

Dosai Kuzhambu | Chettinad Style Dosai Kuzhambu Recipe :

Preparation time : 15 minutes
Cooking time : 45 minutes - 1 hour 
Serves : 4
1 cup = 250 ml cup 
Special Vessel : Dosai tava/skillet, earthen kadai or any pan

Ingredients : 

For the dosai :

1 raw banana ( peeled and sliced thinly into strips) 
1 cup chickpea flour/kadalai maavu/besan
2 tablespoons rice flour/arisi maavu 
1/2 teaspoon chilli powder 
1/2 teaspoon cumin seeds/jeera
1/2 teaspoon fennel seeds /sombu/saunf 
large pinch asafoetida/perungayam/hing
1 & 1/2 cup water ( adjust)
2 teaspoons sesame oil( or oil of your choice)

For tempering :

1 tablespoon sesame oil
1 bay leaf
1/2 teaspoon fennel seeds
1/4 teaspoon fenugreek/methi seeds
10 curry leaves ( roughly torn) 

For the ground masala ( grind them raw using 1/2 cup water ):

1/2 cup coconut ( chopped)
5-6 cashew nuts
1 teaspoon roasted gram/pottukadalai/chutney dal

Other ingredients:

20 shallots/sambar onions ( chopped)
10 large garlic pods ( finely chopped)
3 large tomatoes ( finely chopped)
lime size tamarind ( soak in 1 cup warm water and extract the juice)
salt to taste

Spice powders:

1/8 teaspoon turmeric powder
1 tablespoon chilli powder ( I used Kashmiri chilli powder , adjust spice according to your taste)
2 teaspoons coriander powder/dhania powder

For garnish :

roughly chopped coriander leaves/cilantro 


1. Heat a wide pan or kadai with oil and add the ingredients given under ' for tempering'.

2. Once tempered, add the shallots and garlic and fry till they turn light brown.

3. Now add the chopped tomatoes, salt  and the spice powders.

4. When the tomatoes become mushy , add the 1 cup of water,  'ground masala' and cook over low flame for 5-6 minutes.

5. Now add the tamarind juice and another two cups of water and let the kuzhambu cook covered over low flame.

6. While the kuzhambu is simmering, let us make the vazhakkai dosai. 
Chef tip : The kuzhambu requires 15 minutes of simmering, so you can try and make your stuffed dosai during that time.
7. In a bowl, add chick pea flour, rice flour, chilli powder, fennel seeds, cumin seeds , asafoetida salt .

8. Add water little by little and make a lump free batter.

9. The batter has to be thinner than the regular dosai batter.

10. Keep the raw banana strips ready.

11. Grease a dosai kal ( dosai skillet) and pour the batter.

12. Drizzle oil on the sides of the dosai. 
13. Cover and cook the dosai for 2 minutes.
14. Now, place one strip of the ( uncooked) raw banana on one corner of the dosai.

15. Start rolling the dosai using the spatula.

16. As you roll, try and press the corners to seal them.
17. Once you roll them completely, cover and cook them for 3-4 minutes, flip them once in between and cook. 

18. Remove this stuffed dosai and cut them into one inch pieces.
Chef tip : If you want, you can place all the cut pieces back into the tava and fry them for 6-7 minutes . This is optional. 

19. Make stuffed dosai with the remaining batter in the same manner.
20. Add the cut pieces into the kuzhambu and cook for another 6-7 minutes.

Chef tip : The kuzhambu thickens more after cooling. So, adjust water accordingly.
21. Switch off and garnish with cilantro.

Your delicious Vazhakkai Dosai Kuzhambu is now ready to be served with steaming hot rice, ghee and appalam. 

You can check out some more delicious kuzhambu recipes here.

Happy Cooking !

With love,


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