Tomato Chutney

Spice up that plain dosa with this tangy spicy tomato chutney.It can add that zing to the bland wheat dosa/adais!

You need

Tomato 1 medium chopped
Onion 1 medium chopped
Curry leaves few
Cilantro few sprigs
Garlic 2
Ginger a small piece
Red Chilli powder 1/2 tsp(as much spice as you like)
Coconut scrapped 2 tablespoons
Salt to taste
Oil 1 tablespoon
Mustard seeds 1 tsp

• Heat oil in a pan, add the mustard seeds and let it pop, next add the curry leaves, then the onions, garlic, ginger.let it all fry until the raw onion taste goes away.
• Add the tomato and let it fry until soft.Next add the coconut, salt and red chilli powder.Fry for about 2 minutes.
• Set it aside on a plate to cool.Once it cools down, blend it into a smooth paste, add water if you need.
• Serve with hot dosas, adais.

Sending this to Kerala Kitchen @ A Girl's Diary

Tomato Chutney

Spice up that plain dosa with this tangy spicy tomato chutney.It can add that zing to the bland wheat dosa/adais!

Wheat Adai/Dosas/Uthapams

I feel wheat dosas are much easier than making chapatis!But my dear hubby dear feels its too bland and all other adjectives!So I thought let me give this wheat dosa a make over and so came this beautiful uthapam or adai.Adai is the thicker version of our beloved dosas!Usually adai is made with a mixture of lentils and thus makes it a healthier version too!

wheat adais with tomato chutney

Preparation time 30 mins
Makes 10 adais

You need

Wheat flour 1 and half cups
Rawa 1/2 cup
Salt to taste
Water to make a runny batter

To do the tempering


Oil/Ghee 2 tablespoons (or more)
Onion 1 medium
Channa dal/Gram dal/kadala paruppu 1 tablespoon
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves chopped finely 2 tablespoons
Red chillies/green chillies chopped finely 1 tsp
Cilantro chopped 1 tablespoon

• Mix the flour and rawa in a bowl with the water.Mix it to make a lumpless batter.(leaving it in the water for about half hour will remove the lumps automatically :) )
• Heat the oil in a pan, add the mustard seeds and let it splutter then channa dal and cumin seeds, fry all channa dal until brown, add the onions and let it turn translucent.Now add the chillies.
• Add the curry leaves and let it fry until crisp.
• Throw the tempering into the flour + rawa mix and check for salt.
• Heat the tawa and make thick dosas/adais.Drizzle oil/ghee over the edge of the adai.(adais are made thick and so you would need to cook it on a lower flame so the center cooks well)
• Tasty spicy adais are ready to be served with tomato chutney :)

Sending this to Taste of pearl city's Anyone can cook series 36

Sending this to Hibernative foods@ticklingpalates.

Wheat Adai/Dosas/Uthapams

I feel wheat dosas are much easier than making chapatis!But my dear hubby dear feels its too bland and all other adjectives!So I thought let me give this wheat dosa a make over and so came this beautiful uthapam or adai.Adai is the thicker version of our beloved dosas!Usually adai is made with a mixture of lentils and thus makes it a healthier version too!

wheat adais with tomato chutney

Rawa Dosa

This Rawa dosa is a quick breakfast you can whip up on a lazy weekend morning! If you have all the ingredients(easy always there in the kitchen stuff) in hand it can be made and served all within an hour's time.

You need
Semolina/white rawa 3/4th cup
All purpose flour 1/4 cup
Rice flour/(left over dosa batter) 2 cups
Baking powder a pinch(optional)
Salt to taste
Curd 1 cup
Water 1 cup ( or less as you need to make a runny dosa batter)
Oil 2 tablespoons

For the tempering

Mustard seeds 1 tsp
Cumin seeds 1 tsp
Chillies chopped finely (green/red) 2
Ginger 1" piece chopped/ grated finely
Grated coconut 2 tablespoons(optional)
Curry leaves chopped 2 tablespoons
Cilantro chopped 2 tablespoons

• In a pan,heat oil and add the tempering and keep it in a bowl.
• Mix the flour, rawa with the curd and sufficient water to make a dosa batter.
• Mix the tempering into the dosa batter.
• Heat a pan and pour out ladle-fulls of batter and swirl the pan so the dosa is a nice thin one.Drizzle sesame oil/ghee as you please to make the dosa extra tasty!
• Serve crispy dosas with peanut chutney :) 

• 

(I follow the same when i have some leftover dosa batter.)

To make the peanut chutney

Peanuts handful roasted,peeled
Coconut scrapped 2 tablespoons
Ginger 1' piece
Cumin seeds 1/2 tsp
Tamarind a small piece (gooseberry size)
Green chillies 2
salt to taste

• Grind all the above into a smooth paste adding sufficient water.
• Temper (if you need to) with oil, mustard seeds and curry leaves. 

Sending this to Anyone can cook series 35.

Rawa Dosa

This Rawa dosa is a quick breakfast you can whip up on a lazy weekend morning! If you have all the ingredients(easy always there in the kitchen stuff) in hand it can be made and served all within an hour's time.