South Indian style sunday brunches are mostly vegetarian and vegan dishes it's truly satisfying and very filling. Hulled hyacinth beans on uthappam style dosa is a famous street food style dish. Normally the beans are ground to prepare many dishes but here the beans adds to the flavor and taste when its topped with loads of onions on dosa.
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Normally this avarekalu dosa is served with coconut chutney and a tomato gravy without onions and garlic. The spicy gravy can be stored upto a weeks time refrigerated. This type of gravy is famous in Bangalore and other parts of SouthIndia.
Ingredients for Tomato Gravy:
2 Large Ripe Tomatoes
1 Tsp Tamarind
1/2 Inch Ginger
1/4 Cup Fresh Coconut
1/4 + 1/4 Tsp Cumin
1/4 + 1/4 Tsp Peppercorns
1/2 Tbsp Coriander Powder
1 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
2 Sprigs Curry Leaves
3 Tbsp Oil
Salt as per taste...
Method:
Boil the tamarind and tomato in two cups water till tomato has completely softened.
Grind coconut, 1/4 tsp cumin, 1/4 tsp peppercorns and 1/2 inch ginger to form a coarse paste.
Once the tomato has cooked, strain and reserve the broth and add the pulp to the coconut grind to form a smooth paste.
Transfer the ground masala to a bowl add the broth followed by chilly powder, turmeric powder and coriander powder, dilute the gravy and reserve.
Heat a wok to boil the gravy. Add 3 tbsp oil, add mustard seeds, 1/4 tsp cumin, 1/4 tsp peppercorns and asafoetida allow to splutter.
Add curry leaves and the gravy bring to rapid boil. Adjust salt as per taste.
Gravy should reduced and oil should surface remove from flame and serve it for idly, dosa, or even bread toast and enjoy...😉
We can use a left over dosa batter or even ready to use dosa batter from store for this recipe. Since everything is conveniently available I have to suggest options for readers.
We always have a large batch of dosa batter ready to prepare at home, when it is all home made the taste is excellent. Normally my mom would stretch the leftover dosa batter by adding maida(all purpose flour) or sooji (semolina) for uthappam we can follow that method or just use dosa batter.
Recipe video how to prepare Idli and Dosa Batter.
Recipe Video How We Prepare Uthappam.
Ingredients for Hidukkida Avarekalu Dosa:
1 1/2 Cups Hulled and Cooked Hyacinth Beans
5 Large Onions Finely Chopped
1 Kilo Idly or Dosa Batter
1 Tbsp Cumin
1/2 Tsp Asafoetida
2 Carrots Grated
1 Bunch Dill Leaves Finely Chopped
1/2 Bunch Coriander Leaves Finely Chopped
10 Chilies Finely Chopped
5 Sprigs Curry Leaves Finely Chopped
Oil as required
Butter and Ghee Optional
How to Hull Hyacinth Beans Video
Method:
Clean, wash and finely chop all the ingredients from chillies to dill leaves. Peel and grate the carrots and reserve.
Heat a wok on medium flame add 3 tbsp oil. Add cumin and asafoetida allow to splutter. Add 1 large onion and finely chopped curry leaves, fry for 30 seconds.
Add dill leaves, half the amount of finely chopped chilies and fry till onion turns transparent the dill leaves should cook till well done. Remove the onion masala from flame.
Add half the amount of onion masala to the dosa batter and reserve the other half for topping. Mix the masala in the batter till well incorporated. Check for salt add if needed.
Make sure there is no moisture in the cooked hulled beans strain and add to the other half of onion masala. Add the other half of chilies, coriander, grated carrots, and salt as per taste mix the topping and reserve.
Heat a tawa on high flame season the tawa with half onion few drops of oil and water to create fragrant dosas.
Start to ladle two full scoops of dosa batter on the tawa. Take handful of prepared topping gently spread and create uthappam.
Add two to three tsp full of ghee, butter or oil and fry the dosa to both sides on medium flame. Serve hot with tomato gravy and coconut chutney Enjoy😉
Coconut Chutney Recipe is already posted on my Masala dosa video.
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