Directions
For Instant Dosa Batter
Oats – ½ cup
Water – ½ cup
Urad Dal (without skin) – 1½ tbsp
Methi dana soaked (fenugreek) – ¼ tsp
Green chilli chopped – 1no
Onion chopped – ¼ cup
Curry Leaves – handful
Ginger chopped – 2tsp
Cumin (optional) – 1 tsp
Salt – to taste
Sugar – 1tsp
For Tomato Chutney
Dry Red Chilli – 3no
Cumin – 2tsp
Chana dal – 1tbsp
Urad dal – 1tbsp
Coconut grated – 1cup
Ginger chopped – 2tsp
Green chilli chopped – 1no
Curry Leaves – handful
Water – a dash
Oil – ¼ cup + 2tbsp
Heeng (asafoetida) – ½ tsp
Kashmiri Chilli powder – 2tsp
Coriander powder – 1tbsp
Salt – to taste
Tomato chopped – ½ cup
Tomato Puree (fresh) – 1cup
Jaggery – 2tbsp
Curry leaves – handful
Steps
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1
Done
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For Oats BatterAdd 4 cups of water to the oats and let it sid on the side for 5mins. Then stir them up and skim off the milk water on top. Add 4cups of fresh water, stir and strain it through a sieve. Keep aside. |
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2
Done
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Add the oats in a mixer grinder along with methi, green chillies, onion, curry leaves, ginger and water. Grind it to a fine paste and remove to a bowl. Add salt, sugar and urad dal powder keep aside till we prepare our south indian style tomato chutney. Make sure to have a thick but pouring consistency of the dosa batter. Add some more water if it is too thick. |
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3
Done
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For The ChutneyHeat a pan aNd dry roast dry red chillies, cumin, chana dal and urad dal till the lentils are light brown. At this stage add coconut, ginger, chillies and curry leaves. Toss them for 3mins on high flame. Remove it to a mixer grinder and add a dash of water. Grind it ot a paste and keep aside. |
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4
Done
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Heat the pan again and pour oil. Once the oil I shot add heeng, stir and add the paste. Cook the paste till the oil oozes out front he sides. Add Kashmiri chilli powder, coriander powder, salt, tomato chopped and tomato puree. Now cook till the tomatoes are well cooked. This will take about 5-8mins. Add jaggery and curry leaves. Remove and let it cool and serve it with instant dosa. |
