Name: Meen Kuzhambu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g Kingfish (Cut into steaks. You can also use another firm white fish like tilapia or pomfret.); 0.75 tsp Turmeric Powder (Divided: 0.5 tsp for marinade and 0.25 tsp for the curry.); 1 tsp Red Chili Powder (For the fish marinade.); 1.5 tsp Salt (Divided: 0.5 tsp for marinade and 1 tsp for the curry, or to taste.); 25 g Tamarind (A small lemon-sized ball.); 3 tbsp Sesame Oil (Also known as gingelly oil. Use for authentic flavor.); 1.25 cup Shallots (1 cup whole for the paste, 1/4 cup finely chopped for tempering.); 8 pcs Garlic Cloves; 2 pcs Tomato (Medium-sized, roughly chopped.); 0.5 cup Fresh Grated Coconut; 1 tbsp Coriander Seeds; 1 tsp Cumin Seeds; 1 tsp Fennel Seeds; 4 pcs Dry Red Chilies (Adjust to your spice preference.); 1 tsp Mustard Seeds; 0.5 tsp Fenugreek Seeds; 15 pcs Curry Leaves (About one sprig.); 2 tsp Sambar Powder; 2 cup Water (Divided: 1 cup for tamarind, 1 cup for gravy, plus more for grinding.); 2 tbsp Coriander Leaves (Chopped, for garnish.)

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Dosa Meen Kuzhambu 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 steaks. You can also use another firm white fish like tilapia or pomfret.)
0.75 tsp Turmeric Powder (Divided: 0.5 tsp for marinade and 0.25 tsp for the curry.)
1 tsp Red Chili Powder (For the fish marinade.)
1.5 tsp Salt (Divided: 0.5 tsp for marinade and 1 tsp for the curry, or to taste.)
25 g Tamarind (A small lemon-sized ball.)
3 tbsp Sesame Oil (Also known as gingelly oil. Use for authentic flavor.)
1.25 cup Shallots (1 cup whole for the paste, 1/4 cup finely chopped for tempering.)
8 pcs Garlic Cloves
2 pcs Tomato (Medium-sized, roughly chopped.)
0.5 cup Fresh Grated Coconut
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
4 pcs Dry Red Chilies (Adjust to your spice preference.)
1 tsp Mustard Seeds
0.5 tsp Fenugreek Seeds
15 pcs Curry Leaves (About one sprig.)
2 tsp Sambar Powder
2 cup Water (Divided: 1 cup for tamarind, 1 cup for gravy, plus more for grinding.)
2 tbsp Coriander Leaves (Chopped, for garnish.)

Instructions

1
Prepare Tamarind and Marinate Fish
- Soak the tamarind in 1 cup of warm water for 15-20 minutes. Squeeze the pulp thoroughly to extract the juice, then strain and discard the solids. Set the tamarind water aside.
- Clean the fish pieces. In a bowl, combine the fish with 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt. Mix gently to coat and let it marinate for at least 15 minutes.
2
Prepare the Masala Paste
- Heat 1 tbsp of sesame oil in a pan over medium heat. Add 1 cup of whole shallots and the garlic cloves. Sauté for 3-4 minutes until the shallots soften and turn translucent.
- Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
- Add the coriander seeds, cumin seeds, fennel seeds, and dry red chilies. Toast for 1-2 minutes until fragrant.
- Stir in the grated coconut and roast for another minute. Turn off the heat and allow the mixture to cool down completely.
- Once cooled, transfer the mixture to a blender. Add a small amount of water and grind to a very smooth, fine paste.
3
Temper and Sauté
- Heat the remaining 2 tbsp of sesame oil in a clay pot (manchatti) or a heavy-bottomed pan over medium heat.

Dosa with Meen Kuzhambu

Nutrition per Serving

Recipes in this Meal

1. Dosa

Ingredients

Instructions

2. Meen Kuzhambu

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About Dosa with Meen Kuzhambu

Ingredients

Instructions