Yam Dosa – Kanda Attu

I first tasted Yam/ kanda after my wedding at my in law’s house.  It was the classic Kanda Bachali koora, which is a usual on festive and wedding menus in Andhra. Not until many years later, I learnt this recipe of Kanda Attu from my mother in law . Attu in Telugu means Dosa. Based on what’s the base there could be variety of Attus like, Pesarattu made from pesarlu ( Moong), Minapa Attu our regular dosa made from Minuvulu ( Urad daal) and so on.

While dosas/ altus are eaten as meal with accompaniments, this Attu is actually an accompaniment for rice. Meaning its eaten with hot rice and ghee, Lets dive quickly into the recipe.

Ingredients

Makes for 5 to 6 small Attus.

1. Soaked rice  – 1 Small cup
2. Yam peeled and cut roughly into small chunks –  1 cup
3. Salt – per taste
4. Jeera/ Cumin  – 1 tsp
5. Red chilli powder – per taste
6. Hing/ Asafoetida – 1 pinch

Process :

1. Soak a small cup of rice for at least an hour.
2. Using a knife, cut and remove the skin of the Yam and wash it thoroughly
3. Roughly chop the yam into chunks.
4. Grind rice, Yam and remaining ingredients except for jeera into a smooth paste adding little water as required. The batter should be slightly thicker than the regular dosa batter.
5. Transfer the batter to a bowl and mix cumin into it.
6. Heat a dosa pan and pour a ladle full of batter like you roll out a dosa but not too thin. Something like a besan ka cheela.
7. Use oil like you do with a regular dosa and turnover once one side is done and then cook the other side too.
8. Our Kanda Attu is ready to be served. Mix it with hot rice, ghee and enjoy.
9. It can be eaten as a dosa in itself too with chutney or sambar.