Masala Dosa
Ingredients
- 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
Instructions
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.