In Kerala homes there will a regular breakfast like crispy dosa or idli, dipped in hot sambhar and midly spiced coconut chutney. But Kutty dosa made on thattu/ wide hot plate is very popular street food all over Kerala. These are small dosa that resembles pancakes. Thattil kutty dosa literally means ‘the small dosa made in a pan.’ This dosa is usually served with garlic chutney, but my kids wont like the taste of garlic. So this is my combo, to serve dosa along with spicy lemon chutney. It is a good change from the regular dosa and chutney, my kids really liked it. The detailed recipe with step by step cooking pictures follows.
Kutty dosa is simply a small dosa which is not spread but a ladleful of batter is just poured in the hot pan and allow it to cook as it is giving the look of a slightly flattened but crispy idlis. The spicy lemon chutney is my Amma’s recipe and she made variety of chutneys like tomato chutney, tamarind chutney, curry leaves chutney, garlic chutney, green chilly chutney and lot varieties of coconut chutneys. This lemon chutney is very simple and easy to make. This is the fresh, home made chutney recipe, made with dry red chilies, shallots, little jaggery and lemon juice. This chutney is a great accompaniment with any Indian bread or even with rice. Try this once, you all would like it.
Tips- This is a spicy version chutney, for less hot use kashmiri red chilies. The amount of coconut oil which I used is little more to control the strong spicy flavor of red chilies. Use fresh lemon and just remove the seeds from the lemon and squeeze it to extract the juice, do not strain lemon juice. Use same cup for measuring both raw rice and urad dal.
How to Make Spicy Lemon Chutney & Thattil Kutty Dosa Recipe- Kerala Style Breakfast Ideas
Soak rices, urad dal for 5-6 hours, grind together to a fine paste along with cooked rice too and let it ferment over night. Batter should be dropping consistency.
Before making dosa, lets make chutney. Dry roast dry red chilies and shallots for few minutes, until red chilies slightly turns its color.
Grind roasted red chilies, shallots, jaggery, salt and lemon juice to a fine paste. If needed add little warm water.
Heat a pan with coconut oil and add mustrad seeds, once splutter add curry leaves and dry red chlly. Combine well.
Add ground chutney and add little warm water. Mix well and adjust salt. The chutney is ready and set aside.
Before maiking dosa add salt to the batter and mix well. Heat a dosa pan and rub little ghee/oil. Pour 1/2 laddleful batter, no need to spread, sprinkle little ghee on top and cook for 2 minutes on a medium heat.
Turn other side and cook slightly golden color and serve hot along with chutney and sambar.
Enjoy!! Happy cooking and stay healthy.