Name: Chepala Pulusu
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 500 g Kingfish (Cut into 1-inch thick steaks. Any firm white fish like pomfret or tilapia also works.); 30 g Tamarind (About a lemon-sized ball, seedless.); 2 pcs Onion (Medium-sized, finely chopped.); 2 pcs Tomato (Medium-sized, finely chopped.); 3 pcs Green Chilli (Slit lengthwise.); 1 tbsp Ginger Garlic Paste; 3 tbsp Sesame Oil (Traditionally used for its distinct flavor.); 1 tsp Mustard Seeds; 0.5 tsp Fenugreek Seeds; 1 sprig Curry Leaves; 0.5 tsp Turmeric Powder; 1.5 tsp Red Chilli Powder (Adjust to your spice preference.); 2 tsp Coriander Powder; 1 tsp Cumin Powder; 1.5 tsp Salt (Adjust to taste.); 2.5 cup Water (1 cup for tamarind, 1.5 cups for gravy.); 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

CraftMyMeals

Dosa & Chepala Pulusu Recipe - South Indian Breakfast | CraftMyMeals

1
Soak the Rice and Lentils (6 hours)
- In a large bowl, combine the idli rice and chana dal. Rinse them under running water 4-5 times until the water runs clear.
- In a separate medium bowl, combine the urad dal and methi seeds. Rinse them 2-3 times.
- Add enough fresh water to each bowl to cover the contents by at least 2 inches. Let both bowls soak for a minimum of 6 hours or up to 8 hours.
2
Grind the Batter (20 minutes)
- Just before grinding, rinse the thick poha and soak it in 1/2 cup of water for 15 minutes until it softens.
- Drain the water from the urad dal and methi seeds. Transfer them to a wet grinder or a high-speed blender. Grind to a very smooth, fluffy, and voluminous paste, adding about 1 cup of cold water gradually. Transfer this batter to a large pot or container (at least 4-5 quarts to allow room for fermentation).
- Next, drain the water from the rice and chana dal. Add them along with the soaked poha to the same grinder.
- Grind to a smooth yet slightly coarse paste (like fine semolina). Add about 1 to 1.5 cups of cold water as needed. The rice batter will not be as fluffy as the dal batter.
- Pour the rice batter into the pot with the dal batter. Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method helps initiate fermentation.
3
Ferment the Batter (8-12 hours)
- Cover the pot with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8 to 12 hours. Ideal spots include an oven with the light on (but oven off) or an Instant Pot on the 'Yogurt' setting.
- The batter is fermented when it has risen, looks bubbly and porous, and has a pleasant, tangy aroma.
- Once fermented, add the salt and gently mix the batter. Do not overmix, as this will deflate the air pockets. If the batter is too thick, add a few tablespoons of water to achieve a smooth, pourable consistency, similar to a thin pancake batter.
4
Cook the Dosas (2-3 minutes per dosa)
- Heat a cast-iron or non-stick tawa (griddle) over medium-high heat. To test if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- Grease the tawa lightly with oil using a paper towel or half an onion.
- Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
- Immediately, using the back of the ladle, spread the batter in a continuous circular motion from the center outwards to form a thin, even crepe.
- Drizzle about 1/2 teaspoon of oil or ghee around the edges and a little on top.
- Cook for about 1-2 minutes, or until the bottom surface turns golden brown and crispy, and the edges begin to lift from the tawa.
- Fold the dosa in half or roll it up. There is no need to flip and cook the other side for thin dosas.
5
Serve Immediately
- Serve the hot, crispy dosas immediately with sambar, coconut chutney, and tomato chutney.

Ingredients

500 g Kingfish (Cut into 1-inch thick steaks. Any firm white fish like pomfret or tilapia also works.)
30 g Tamarind (About a lemon-sized ball, seedless.)
2 pcs Onion (Medium-sized, finely chopped.)
2 pcs Tomato (Medium-sized, finely chopped.)
3 pcs Green Chilli (Slit lengthwise.)
1 tbsp Ginger Garlic Paste
3 tbsp Sesame Oil (Traditionally used for its distinct flavor.)
1 tsp Mustard Seeds
0.5 tsp Fenugreek Seeds
1 sprig Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to your spice preference.)
2 tsp Coriander Powder
1 tsp Cumin Powder
1.5 tsp Salt (Adjust to taste.)
2.5 cup Water (1 cup for tamarind, 1.5 cups for gravy.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1
Prepare Fish and Tamarind Extract
- Clean the fish pieces thoroughly. In a bowl, combine the fish with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt. Mix gently to coat and set aside to marinate for 15-20 minutes.
- Soak the tamarind in 1 cup of hot water for about 20 minutes. Squeeze the pulp well to extract all the juice. Strain the liquid through a fine-mesh sieve, discarding the solids. You should have about 1 cup of tamarind extract.
2
Create the Masala Base
- Heat sesame oil in a wide, heavy-bottomed pan or a traditional clay pot (manchatti) over medium heat. Once hot, add the mustard seeds and let them splutter.
- Add the fenugreek seeds and curry leaves. Sauté for 30 seconds until the fenugreek seeds turn golden and aromatic, being careful not to burn them.
- Add the finely chopped onions and slit green chillies. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
- Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- Add the chopped tomatoes and cook for 5-6 minutes, mashing them with the back of a spoon, until they turn soft and pulpy.
- Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and cumin powder. Sauté for 1 minute until the spices release their aroma.

Dosa with Chepala Pulusu

Nutrition per Serving

Recipes in this Meal

1. Dosa

Ingredients

Instructions

2. Chepala Pulusu

Similar Meals You Might Like

Mutton Vepudu, Roti and Onion Salad

Andhra Mutton Biryani

Andhra Mamsam Pulusu with Steamed Basmati Rice

Andhra Fish Fry, Steamed Basmati Rice and Tomato Rasam

Mutton Boti Curry with Roti

Kaju Kodi Kura with Pulka Roti

About Dosa with Chepala Pulusu

Ingredients

Instructions