PLAINTAIN STEM GRAVY STUFF DOSA

FOR STUFF DOSA

• Heat tawa and pour a ladleful batter, let it be thick.
• Turn over and roast lightly, turn again and put a ladleful of the stem gravy on it.
• Fry on low heat and fold, smear ghee or oil.
• Serve with garlic chutney.
• Refer chutney from this blog.

 INGREDIENTS FOR GRAVY

1. Plaintain stem           scale size
2. Curd                         1 tbsp
3. Water                        5 cups

CUTTING METHOD

• Peel the outer thick skin, cut into wheel shapes in 1/4" size.
• Discard the fibre, pull and twist in a circular motion from each wheel.
• Mix curd and water,Cut into small pieces and add to the curd water.
• Soak for 15 minutes, take tomato knife dip and move into circular motion and pull.
• Remaining fibres from it will come out, do it for 6 or 7 times.

FOR GRINDING MASALA

1. Coconut                     1 cup
2. Jeera seeds                 1 tsp
3. Fennel seeds              1 tsp
4. Coriander seeds         1 tbsp
5. Cinnamon                  2"
6. Cloves                       10
7. Garlic                        10 pods
8. Ginger                       2"
9. Roasted gram            2 tbsps
10. Bengal gram flour     1 tbsp

FOR GRAVY

1. Onion                       1 big
2. Tomatoes                  3 nos
3. Chilly powder          1 tsp
4. Turmeric                   1 tsp
5. Coriander powder     1 tsp
6. Garam masala           1 tsp
7. Salt                            4 tsp
8. Water                        5 cups
9. Coriander leaves      little
10. Mint leaves              little

FOR SEASONING

1. Oil                          1/4 cup
2. Mustard seeds        1 tsp
3. Urad seeds             1 tsp
4. Bengal gram          1 tsp
5. Curry leaves          few
6. Hing                      little

METHOD

• Chop onion, tomatoes, coriander and mint leaves.
• Heat oil in a pressure cooker, add seasoning, splutter mustard seeds.
• Fry urad and bengal gram, add onion, tomatoes, turmeric and hing.
• Cook tomatoes amd mash it, drain the curd water and add the cut plaitain.
• Fry for a while and add ground masala paste, chilly powder, garam masala,and coriander powder.
• Add salt, water and stir well, cook for 3 whistles.
• Wait until the pressure settles down, open the lid.
• Garnish with coriander and mint leaves.
• Serve with chapati, roti, dosa and idly.