Sunday, July 27, 2014

Easy Chutney for Idly & Dosa

Green chilly-3 (adjust to taste)
Roasted peanuts- one fist full
Tamarind- tiny piece
Chop the onion and tomato into big chunks.
Heat oil in a pan, add the onion-green chilly, sauté them for 2-3 minutes on medium heat. 
Then add the tomato and sauté until it becomes soft.
Add the roasted peanuts and tamarind. Fry for a minute and put off the stove. Let it cool, then grind it into a fine chutney.
No need to add water, the tomatoes we added will do the job.
This is a quick and easy inviting variation from regular "red chilly-channa dal or urad dal combo" in our house. It tastes great with idli as well as dosa.

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Tuesday, July 8, 2014

Cabbage & Wheat flour Adai

Wheat flour-1cup
Chopped onion-1/4cups
Chopped green chillies-3 (adjust to taste)
Chopped cilantro-2tablespoons
Grated coconut-1tablespoon
to saute 
Cumin seeds-1/2teaspoon
Chopped cabbage-1/4cup
Heat a teaspoon of oil, add the cumin seeds and let them splutter. 
Add the cabbage and sauté for 2-3minutes.
Let it cool down completely. 
Combine wheat flour-chopped onion-chopped green chillies-chopped cilantro-sauted cabbage-salt-grated coconut in a bowl. 
Add water to make a thick batter. The consistency should be thicker than the regular dosa batter.
Heat a griddle, make thick dosa with the mixed batter.
Drizzle oil and let it cook on one side, flip it and cook the other side as well.
Serve hot with your choice of side dish.
Any kind of pickle,  plain yogurt or coconut chutney will be a perfect side for this adai. Can have as such too..which is what obviously I did! ;) :). As I was in a hurry to make the dinner, I just sautéed the cabbage on the griddle itself! It makes the process faster. 
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