Tomato Chutney For Dosa Veena's Curryworld at Cameron Frodsham blog

Tomato Chutney For Dosa Veena's Curryworld. This tomato chutney is a classic accompaniment to a dosa meal, providing the tart, creamy balance to the crispy dosa with a potato filling. 2) add urad dal and within a few seconds, the dal turns golden in color. In the same pan heat 1 tsp of oil and saute this paste for 3. 1) heat the oil in a small tadka pan on medium heat. When cool grind the red chilly,tomato ,salt and onion mix together to a fine paste. Roast them for one minute and then pour your chutney in. Add ½ tbs cumin seeds, ½ tbs fenugreek seeds, ⅓ tbs mustard seeds, and two chopped green chilis. Once hot add mustard seeds and let them splutter. You can either leave it as tasty layer on top of your chutney or stir it for one or two minutes. Put one tablespoon of oil in a small pan. Dosa is usually served with a tomato chutney and a coconut chutney. If using hotter and pungent varieties of red chilli, add 1 or ½ of it. Some people add roasted peanuts instead.

2) add urad dal and within a few seconds, the dal turns golden in color. Put one tablespoon of oil in a small pan. This tomato chutney is a classic accompaniment to a dosa meal, providing the tart, creamy balance to the crispy dosa with a potato filling. In the same pan heat 1 tsp of oil and saute this paste for 3. Once hot add mustard seeds and let them splutter. When cool grind the red chilly,tomato ,salt and onion mix together to a fine paste. Some people add roasted peanuts instead. Dosa is usually served with a tomato chutney and a coconut chutney. 1) heat the oil in a small tadka pan on medium heat. Roast them for one minute and then pour your chutney in.

Homestyle Dosas with Tomato Chutney Recipe Epicurious

Tomato Chutney For Dosa Veena's Curryworld When cool grind the red chilly,tomato ,salt and onion mix together to a fine paste. Put one tablespoon of oil in a small pan. 1) heat the oil in a small tadka pan on medium heat. Add ½ tbs cumin seeds, ½ tbs fenugreek seeds, ⅓ tbs mustard seeds, and two chopped green chilis. Roast them for one minute and then pour your chutney in. This tomato chutney is a classic accompaniment to a dosa meal, providing the tart, creamy balance to the crispy dosa with a potato filling. 2) add urad dal and within a few seconds, the dal turns golden in color. When cool grind the red chilly,tomato ,salt and onion mix together to a fine paste. In the same pan heat 1 tsp of oil and saute this paste for 3. Once hot add mustard seeds and let them splutter. You can either leave it as tasty layer on top of your chutney or stir it for one or two minutes. Some people add roasted peanuts instead. If using hotter and pungent varieties of red chilli, add 1 or ½ of it. Dosa is usually served with a tomato chutney and a coconut chutney.