Dosa

Urad Dhal - 1 cup

Channa Dhal - 1/8 cup

Fenugreek - 1 tbsp.

Idly Rice - 4 cup

Salt

Oil

Soak Urad Dhal, Channa dhal, with Fenugreek seeds in Water for about 6 hours. Soak the Rice separately in another bowl.

Transfer the soaked Dhal mixture into a wet grinder and grind to a smooth paste. Follow the same for soaked Rice.

Blend both the Dhal and Rice mixture together until thoroughly mixed. Allow this mixture to ferment for at least 8 hours or overnight. Season the mixture with required Salt.

Heat a tawa and grease with Oil. Blend the batter again adding little water only if needed to make a smooth thick batter.

Pour a big ladle of Batter in the hot tawa and spread it into a circle in circular motion. Drizzle a few drops of Oil over the Dosa. When the edges begin to brown flip the Dosa and cook for another 30 seconds. Remove from heat.

Serve warm with Coconut Chutney / Sambhar.

Coconut Chutney:

Coconut - 1 cup, grated

Roasted Channa Dhal - 1/4 cup

Green Chilli - 4

Tamarind - a small pc

Ginger - a small pc

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chilli - 2

In a blender add the Coconut along with roasted Channa Dhal, Green Chilli, Tamarind, Cilantro (optional), Ginger, Garlic and required Salt. Grind this mixture to a fine paste and keep aside.

Temper Mustard, Urad Dhal, Asafetida, Shallots, Curry Leaves and Red Chilli in hot Oil and add to the above Chutney.

Chicken Boti Kebab

1 Pound Boneless Chicken breasts or thighs cut into 1.5" pieces (453 gms)

¾ cup Greek yogurt (or hung curd)

¼ cup Mayonnaise

1 tbsp Ginger Garlic Paste

¼ cup Extra Virgin Mustard Oil

½ tbsp Paprika

½ tbsp Cumin Powder

1 tsp Garam Masala Powder

½ tsp Nutmeg Powder

¼ tsp Cinnamon Powder

1 tbsp Organic Beet Root Powder

2 tbsp canola oil or mustard oil for roasting

2 tbsp Lemon Juice

Salt (to taste)

1 Charcoal

1 tsp Ghee (or clarified butter)

In a clean dry bowl add the thick yogurt and the mayo and whisk well until fully combined & smooth.

Next, add the mustard oil, the spices, ginger garlic paste, salt, lemon juice to the bowl and whisk everything well until fully mixed & smooth.

Now, add the beet root powder. You may increase or decrease the amount as per your liking. Mix everything well..

Add the chicken pieces and mix well until all the chicken pieces are well coated with the marinade.

Cover the bowl with a cling film and allow the marinated chicken to rest for 30 mins to 2 hrs. in the fridge. You may also leave it overnight in the fridge.

Next, skewer the meat in the metal or bamboo skewers and set aside.

Heat a griddle or non stick skillet over medium heat. When the pan becomes moderately hot brush it with oil.

Next, place the skewers and cook over medium heat rotating sides from time to time. The meat will be fully cooked in 15 mins.

Now, turn the flame to the highest setting and cook all sides of the chicken boti kabab for that beautiful charred look. Set the chicken boti kababs aside on a plate.

Take a small pot about 2-3" inches and place it in the middle of the plate containing the Chicken boti kababs.

Next heat up a charcoal over high heat until burning red. Be careful and hold it with the help of a tong.

Once the charcoal becomes raging hot quickly place it in the small steel container that you placed in the middle of the kabab plate.

Immediately pour about 1 tsp ghee or clarified butter over the red hot charcoal and quickly cover the whole plate with a glass lid. There should not be any gaps between the lid and the plate. Otherwise, the smoke will escape.

Allow it to rest for 10-15 mins. The smoke from the charcoal will get infused in the chicken boti kabab making them so flavorful & giving them that authentic tandoor taste.

Serve hot , Enjoy!

If using Bamboo skewers do not forget to soak them in water for at least 10-15 mins. This will prevent the bamboo skewers from getting burnt.

For that extra juicy & tender texture keep the cooked chicken boti kababs loosely covered with a parchment paper or aluminum foil.

Hyderabadi Raan Biriyani