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Yam Dosa, known as Kanda Attu in Andhra is prepared by making a batter with yam, tur dal, moong dal and a few spices. The batter is poured on a griddle to make thick dosa which can be eaten with piping hot rice and ghee.
Ingredients:
Yam (Suvarnagadde/Kene/Kanda) pieces – 1 cup
Pigeon Peas Gram (Tur dal) – 1/4 cup
Green Gram ( Hesaru bele/Moong dal) – 1/4 cup
Green Chillies – 5
Cumin Seeds – 1/4 tsp
Ginger, grated – 1 1/2 tsps
Salt to taste
Oil – 2 tsps for each dosa
Method:
- Soak tur dal and moong dal in water for 1 hour.
- Grind tur dal, moong dal, yam pieces, green chillies, ginger, cumin seeds and salt into smooth batter adding very little water.
- Pour a laddle full of batter on a preheated griddle and spread it evenly.
- Pour a tsp of oil along the circumference of the dosa and another tsp of oil over the dosa.
- Cover the griddle with a lid.
- Once the dosa is roasted, flip the side and roast.
- Serve hot with steamed rice.
Variation: As soon as you spread batter on a preheated griddle, sprinkle chopped onion, coriander leaves and green chillies on top of the dosa and then roast.
