Easy Chutney for Idly & Dosa

Ingredients

Onion(big)-1

Tomato(big)-1

Green chilly-3 (adjust to taste)

Roasted peanuts- one fist full

Tamarind- tiny piece

Oil 

Salt

Method

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 chutney..an 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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Cabbage & Wheat flour Adai

Ingredients

Wheat flour-1cup

Chopped onion-1/4cups

Chopped green chillies-3 (adjust to taste)

Chopped cilantro-2tablespoons

Grated coconut-1tablespoon

Salt

Water

Oil 

to saute 

Oil-1teaspoon

Cumin seeds-1/2teaspoon

Chopped cabbage-1/4cup

Method

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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