Dosa with Peanut Chutney

 

After using the Idli batter for making Idlies, when I really don't feel like having Idlies again then I use the batter for making dosas and have them in combination with Peanut Chutney or Ginger Pickle which is my favorite :). I am posting a plain dosa but it can also garnished with toppings like chopped onions, tomatoes, green chillies and very little cumin/ jeeera seeds.

For the process of making Idli batter you can refer to my posting on Idli.

Serves 1-2
Preparation Time 5 mins

Ingredients :

Idli batter  - 2 cups ( I make around 2 -3 dosas with 1 cup, will vary depending upon the size you make)
For Garnishing - Chopped Onions, Tomatoes, Green Chillies (optional if you like)
Oil ( if you prefer and dont use a non stick dosa pan)

Method :

1. Heat a non stick pan preferably and pour spoonfuls of dosa batter on it and spread it in circular motion.
2. Scrape of any excess thick batter and add oil on the sides.
3. Now toppings can be added.
4. Let it heat for few mins till you notice that it is turning color and remove it from heat.
5. Serve hot with your favorite chutney.

Peanut Chutney

Serves  3-4 people
Cooking Time 20-30 mins

Ingredients  for making Dry powder:

Peanuts - 1 cup
Dalia/Putnala Pappu - 1/4 cup
Garlic flakes- 2
Cumin/Jeera seeds - 1/4 tbsp
Dry coconut -1/4 piece
Tamarind pulp - 1-2 tbsp
Green chllies -3-4 (increase or decrease according to your spice levels)
Oil -1 tbsp
Water -1/2 -1 cup( depending upon the consistency you prefer thick/thin)

 For Tempuring :

Mustard seeds - 1/4 tbsp
Cumin/ Jeera seeds - 1/4 tbsp
Red Chillies - 2
Few curry leaves
Salt to taste

Method :

1. Heat a pan with oil and roast the peanuts on low flame without burning them. Then add dalia, green chillies to it and roast.
2. Stop the heat. Add coconut, jeera/cumin seeds, one garlic flake and salt to it and mix well.
3. Now leave it for 5 mins for cooling.
4. Then make a dry powder of all these ingredients (peanuts,dalia and coconut should be grinded to complete powder).
5. Now add tamarind pulp and water and grind.
6. Remove the mixture into a container for tempuring.
7. Heat oil in pan, add a pinch of asafoetida, urad dal, jeera/ cumin seeds, mustard seeds. When they start to splutter, add red chillies curry leaves and lastly crushed garlic flakes.
8. Now add this to the grinded mixture taken into a container and mix well. Check taste and add salt if needed.
9. Serve with Dosa or Idli.