Friday, June 22

Spicy Apple-Peanut Butter Chutney with Sabudana Dosa

Yeeehaaw!!!! This is going to be the theme for this Sunday breakfast at my home. Ya!! you guys guessed it right, this is my entry for the WBB #12 hosted by Trupti at The Spice Who Loved Me with a theme Spice it up for breakfast. Coming from Andhra and being in Texas I need not say anything more about my spice level, but to get creative on this I tried varieties of dishes. Though they were okay, this one pleased my taste buds. I regularly have an Apple with a tbsp of Peanut butter for my breakfast, on one fine day morning I got this idea of making a chutney out of both, which turned out really delicious. Andhra is famous for its pickles and chutneys. So, this one is one new variety of chutney that got added to my list.

Its going to rain at our place on this weekend and this spice will keep us warm and cozy for the day.
Sabudana Dosas with Apple-Peanut Butter Chutney

Ingredients for Apple-Peanut Butter Chutney:
1 Small Red Apple (About 2/3 cup peeled and chopped apple)
2 tbsp Reduced fat Peanut butter
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
2 Dry Red chillies
2 Serrano peppers (You may use 1 to keep the spice level little less)
Salt to taste
A pinch of turmeric powder
1 Lemon sized Tamarind
1 tbsp chopped Cilantro (Coriander Leaves)

1. Soak tamarind in some hot water. Heat a pan with a tsp of oil, add mustard, fenugreek, red and green chillies and fry them until they become brown in color with a pinch of hing (Asafoetida). Let it cool.

2. Take them into a mixie jar or blender. In the same pan heat a tsp of oil and add chopped apple. Cook apple until it becomes tender. Add peanut butter and extracted tamarind pulp to the apple and stir until the peanut butter melts.3. Remove from the stove and let it cool. In the mean time blend the above chillies and seeds mixture with some salt and a pinch of turmeric into smooth paste. To this add the apple, peanut butter mixture, chopped cilantro and blend till everything comes together.

Ingredients for Dosa:
1/4 cup Sabudana (Tapioca)
1/4 cup Atukulu (Rice Flakes)
1 cup Rice
1/4 tsp Fenugreek seeds
1 Small Serrano Pepper
1 1/2 tsp Cumin Seeds
3-4 Curry leaves
1 Small onion
1 tbsp Chopped coriander leaves (Cilantro)

1. Soak Sabudana, Atukulu and Fenugreek seeds in a bowl with some buttermilk for about 4 hours. At the same time soak rice in another bowl with plenty of water for 4 hours.

2. Grind them into a smooth paste. To that add salt, cumin seeds, very finely chopped serrano pepper. Leave it aside for overnight to ferment.
3. On the next day, heat a tawa on the stove and pour a big spoon of batter on to it, spread it with the back of the spoon. Sprinkle about a tsp of oil around the dosa. Sprinkle some finely chopped onion and cilantro on the dosa. After 3 min on the first side, gently turn it onto the other side. After 2 min. on the other side, remove onto a plate and serve with apple-peanut butter chutney.



trupti said...

This is such a new treat! Sabudana Dosa and apple peanut butter chutney- great combination!

Thanks for your entry!


Asha said...

Sabudana dosa looks delicious:))
My kids fav snack is Apple slices with peanut butter to dip!Great entry.

Anonymous said...

Hi Hima,
The dosa was so tempting, i did try to make them as yours,but it did not turn out well. Where did I go wrong? I had some extra soaked sabudana on hand, which i used for the recipe. The dosa were sticking to tawa and very mushy and difficult to flip. They turned out to be a wee bit sour too. Please help.

Hima said...


Let me address your problems one by one:

1. It was sticking to tawa, follow these given below, probably that helps:

a. Please use non-stick tawa, or if you don't have one, apply little oil before pouring the batter on tawa.
b. Do not spread it too think, like for normal dosas, leave it little thick, like you do for uttappams. Then it helps you to turn it easily onto other side.

2. It was bit sour: Not sure where are you from. If you are from India, then may be you don't have to ferment overnight as it is hot there. The solution I can see is, not to ferment too long that it turns sour as we are using buttermilk in it. Well, these dosas will be little sour but if the batter gets fermented too long outside then there is a chance of getting too much sour. Or if you do not want it to be sour at all then may be you can soak sabudana in water rather than in buttermilk.

Hope you will try next time with success. Good luck.

Anonymous said...

How much buttermilk should be added ? & how much water in rice ?
should we use the same soaked water? How many hours is adequate fpr fermentation ?

Hima said...


Use buttermilk roughly just enough to soak them. And you can any quantity of water to soak rice, but certainly more than the quantity of rice. Wash the rice in the water and throw the water away. You may use fresh water while grinding the sabudana, atukulu and rice. If you are in India, probably 5 to 6 hrs is enough. Do not let it ferment too long as it tends to become too sour as we are using buttermilk and make sure the buttermilk is also fresh as we are fermenting the batter. Approximately overnight should be enough. Say you grind 10 pm at night then let it ferment until morning 6 or 7 am else in the day time, keep an eye on it after 5 to 6 hrs and if you see it is rising put it back into the refrigerator. Hope that helps. If you still have any doubts pls write me.

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