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Wednesday, 5 August 2009

No grinding and quick chutney for Idli and Dosa.

Kadalamavu/ Besan flour-4tbsp
Onion large chopped- 1 no
Tomato medium chopped- 1 no
Green chilly broken- 2 nos
Ginger- 1/2" piece
Turmeric powder- 1/4tsp
Chilly powder- 1tsp
Mustard seeds- 1tsp
Urad dal- 1tsp
Chana dal- 1tsp
Curry leaves- few
Corriander leaves- few
Salt to taste
Oil- 2tbsp
Water- 1 1/2 cups

Heat oil in a pan add mustard seeds, when crackles add the urad dal, chana dal and curry leaves. When dals browned add the onions, ginger and green chilly, saute till onions turns pink. Now add the tomatoes and fry for few mins, add turmeric, chilly powder, required salt and water. Bring this mixture to boil. Take a small bowl make a smooth paste out of besan flour and water. Add this besan paste to the boiling mixture, mix well and simmer until the besan flour is cooked and the chutney thickness. Serve hot with Idli and Dosa.

Sending this recipe to Viki's Kitchen-'Side dish for chapathi' event


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