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Generated by Web2Recipe
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Masala Dosa
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Ingredients

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  • 20 whole seeds
  • 1 cup water
  • 2 cups water
  • 1 cup water
  • 0.5 cup water
  • 0.5 teaspoon salt (rock)
  • 2 tablespoons oil
  • 0.5 teaspoon mustard seeds
  • 1 whole inch ginger
  • 18 whole curry
  • 3 whole green
  • 0.25 teaspoon turmeric
  • 1 whole asafoetida
  • 0.5 cup water
  • 3 tablespoons coriander (chopped)
  • 18 whole cashews
  • 0.25 teaspoon sugar
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Instructions
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soak 3 to 4 dry kashmiri red chilies (kashmiri lal mirch) in warm water for 30 to 40 minutes - add the number of chilies as per your taste preferences and depending on the type of chilies - whether they are less hot or too pungent.

for a spicy taste in the chutney add 4 to 5 dry kashmiri red chilies. later drain all the water. break the chilies and add in a small grinder jar.

also add 2 tablespoons roasted chana dal (roasted bengal gram or bhuna chana dal), 4 to 5 garlic cloves, 1 teaspoon seedlees tamarind and ¼ cup chopped onions. also add salt as required.

if you do not like the raw taste of onions or garlic, then just sauté both in some oil for a few minutes and then add before grinding.

now add water as required and grind all the ingredients till smooth. grind the chutney to a slightly thick or medium consistency and not to a thin consistency.

remove the red dosa chutney in a bowl.

spread this red chutney after dosa becomes golden and crisp. then spread the potato masala. fold and serve mysore masala dosa.

this red chutney stays well in the refrigerator for 1 to 2 days. this red chutney recipe yields a small bowl of chutney which can be spread on 8 to 9 dosas.

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