Dosa and tomato chutney Recipe ll dosa recipe

Dosa and tomato chutney is a popular South Indian dish. The Dosa recipe is made from a fermented dosa batter of rice and lentils. tomato chutney Recipe made with tomatoes and some spices.  Making dosa batter at home is very easy and serve Dosa with tomato chutney

Dosa and tomato chutney 

Dosa is a type of savory pancake that is popular in South Indian cuisine. It is made from a fermented batter of rice and lentils and is typically served with various types of chutney and sambar (a lentil-based stew). Dosa can be filled with a variety of ingredients such as mashed potatoes, onions, spices even meat and cheese. They can be enjoyed as breakfast or as a main dish.

Tomato chutney is a type of condiment that is popular in South Indian cuisine. It is made from tomatoes, which are cooked down with a variety of spices and seasonings such as red chili powder, mustard seeds, and ginger. The mixture is then ground to a smooth paste and can be served with a variety of dishes such as dosa, idli, and uttapam. Some variations of tomato chutney also include ingredients like tamarind, garlic, and coconut. It is often prepared as a side dish and is generally enjoyed with breakfast or as a dip

Here is the recipe for  Dosa and tomato chutney. 

Ingredients

For the Dosa Batter:

· 1 cup of parboiled rice
· 1/2 cup of urad dal (skinned black lentils)
· 1/2 teaspoon of fenugreek seeds
· Water for soaking and grinding

For the Dosa:

Oil or Ghee for cooking

salt to taste

For  Tomato Chutney

1 teaspoon of oil
1/fourth cup split urad dal
3–4 dried red peppers
3 garlic cloves
1 curry leaf sprig
150 grams, or about 1 cup, of medium red onions
3 medium tomatoes (about 2 cups), 300 grams of an ional little piece of tamarind
1 teaspoon jaggery, optional, and 1/4 teaspoon turmeric

Tempering

oil, one teaspoon
half a teaspoon of mustard seeds
1-2 curry leaves and 1/2 teaspoon urad dal
1 dried red pepper
a pinch asafoetida (hing) skip for gluten-free or use GF asafoetida

Instructions For Dosa:

To make the Dosa batter, wash and soak the rice, urad dal, and fenugreek seeds in water for 4-5 hours.

Drain the soaked ingredients and grind them in a wet grinder or a blender with enough water to form a smooth and thick batter.

Transfer the batter to a large mixing bowl, cover it with a kitchen towel and let it ferment in a warm place for 8-12 hours. The fermentation time will depend on the temperature and humidity of your kitchen.

Once the batter has fermented, add salt to taste and mix it well. The batter should be of pouring consistency and should not be too thin.

Heat a non-stick or cast iron tawa or griddle over medium-high heat. Once the tawa is hot, take a ladleful of batter and pour it in the center of the tawa.

Quickly spread the batter in a circular motion, starting from the center and moving outward, to form a thin and even crepe.

Drizzle some oil or ghee around the edges of the dosa and cook for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown.

Use a spatula to carefully fold the dosa in half or roll it.

Remove the dosa from the tawa and serve it hot with chutneys and sambar on the side.

It will take some practice to get the right consistency and technique for spreading the batter, it's okay if the first few dosas don't turn out perfect, with practice, you'll be able to make perfect Dosas

Instructions For Tomato Chutney

On medium heat, warm a tablespoon of oil in a pan. Red chilies and split urad dal should be added and sauteed till the dal turns light brown.

Add the onion, curry leaves, and garlic after that. Sauté onions until they become transparent and tender.

The tomatoes, turmeric, and salt are then added. Cook the tomatoes for about 5 to 6 minutes, or until they are mushy and tender.

Add the tamarind and jaggery after turning off the heat. Mix everything thoroughly. Mixture cooling down.

for tempering, 

heat the oil in a small tadka pan. Add the mustard seeds, urad dal, and dry red chile. Sauté until the dal turns light brown.

Add asafoetida and curry leaves after that (hing). After a brief period of sautéing, drizzle the tempering over the tomato chutney.

Serve with dosa or any south Indian dish

Pro-Tips

To prepare the best Dosa and tasting tomato chutney, use ripe red tomatoes.

To achieve the ideal brilliant red colore Byadgi red chilies or Kashmiri red chilies.

Lentils, such as roasted urad dal, give the chutney a wonderful texture and nutty flavor and are used in recipes

Many conventional recipes call for the addition of raw garlic, however, roasting makes

Adding sugar or jaggery balances the taste by reducing the acidity of the tomatoes.

Lentils add a soft, flexible texture, while rice gives the dosa its crispy edges. If you can't find black grantsstitute another ingredient. They might slightly alter the flavor textures dosa recipe oest abide by a set ratio of ingredients—grains and pulses are soaked separately, crushed, then fermented together.

 A smoother batter will result from soaking the grains and lentils separately. You may use the soaking liquid from the lentils as a starter for the entire mixture because they start fermenting much faster than rice does.

Use a well-seasoned skillet rather than a non-stick pan to create the distinctive papery texture of dosa since it will provide the batter with a better surface to adhere to.