Monday, 18 January 2016

Crispy Paper Dosa with Tomato and Onion Chutney...

Dosa
Ingredients
500 grams  Idli Rice
250 grams Urid dal
Salt to taste
Ghee to drizzle

Method
Soak the dal and rice in water over night. Grind the soaked dal and rice into a thick batter. Ferment it for 8 hours. Add salt and mix it. Take a non stick dosa tawa. Add 2  ladle full of batter and sriwl the batter on the tawa. Drizzel some ghee. Cook on medium low flame cook the dosa till crisp.

Tomato and Onion Chutney
Ingredients
6 Tomatoes roughly chopped
2 Onions sliced
2 Green chillies
6 Garlic cloves
2 tbsp Coriander leaves
Few Curry leaves
1/4 tsp Mustard seeds
1/4 tsp Coriander seeds
1 Dry Red Chilli broken
1/2 tsp Tamarind paste
1 tbsp Jaggery grated
Salt to taste
Pinch of Asafoetida
1 tbsp Coconut oil

Method
Take a grinder, add tomatoes, garlic, green chillies and  coriander leaves.  Grind the ingredients coarsely. Take a pan. Add oil. Let it heat. Add mustard seeds, coriander seeds and dry red chilli. Let it crackle. Add Curry leaves and asafoetida. Add the onions. Saute it for 2 minutes. Add the coriander paste, tamarind paste, salt and jaggary . Stir and cook for 3 minutes. Add 1/4 cup of water. Cook for 10 minutes. Serve hot with dosa.
Tomato and Onion Chutney
Ingredients
6 Tomatoes roughly chopped
2 Onions sliced
2 Green chillies
6 Garlic cloves
2 tbsp Coriander leaves
Few Curry leaves
1/4 tsp Mustard seeds
1/4 tsp Coriander seeds
1 Dry Red Chilli broken
1/2 tsp Tamarind paste
1 tbsp Jaggery grated
Salt to taste
Pinch of Asafoetida
1 tbsp Coconut oil

Method
Take a grinder, add tomatoes, garlic, green chillies and  coriander leaves.  Grind the ingredients coarsely. Take a pan. Add oil. Let it heat. Add mustard seeds, coriander seeds and dry red chilli. Let it crackle. Add Curry leaves and asafoetida. Add the onions. Saute it for 2 minutes. Add the coriander paste, tamarind paste, salt and jaggary . Stir and cook for 3 minutes. Add 1/4 cup of water. Cook for 10 minutes. Serve hot with dosa.