Dosa/Idli -
Ingredients:
Red Chutney:
1 tbsp Oil
4 Red Chillies, dried
3-4 Garlic Cloves
1 Onion, chopped
2 Tomatoes, chopped
Salt
For Tempering:
2 tbsp Oil
1tbsp Black Gram, split
1tbsp Mustard seeds
8-10 Curry leaves
1/2 tsp Asafoetida
Uttapam
1tsp Ghee Onion, chopped
Batter
Salt
Green chilli, chopped
Method of preparation:
Red Chutney: Heat oil in a vessel, add red chillies, onion, tomatoes, salt and let the tomato soften. Allow the mixture to cool down completely and then grind it into a fine paste. Add the tempering to the paste and mix well. Our Red Tomato Chutney is ready. For Tempering: Heat oil in a pan, add split black gram and let it turn golden in colour. Add mustard seeds, curry leaves and asafoetida. Uttapam In a bowl of uttapam batter, add some salt and whisk well. Heat ghee in a pan, add a ladle full of batter, spread it lightly and top it with onions, green chillies and a touch of salt. Close the lid and cook it for 40-45 secs on both sides on medium flame. Our Uttapam with Red Tomato Chutney is ready.