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Masala dosa chutney recipe by anuja and hetal

Masala dosa chutney recipe by anuja and hetal

To create dosa soak the grain and urad dal for six hrs and grind them right into a paste an evening before so thet the batter could be fermented.

Soak sooji in 1/2cup water to have an half and hour prior to making dosa..Go ahead and take sooji inside a bowl, add some fermented batter and salt and blend them ok.

After that time a fry pan or Tawa apply some refined oil and roast a bread or perhaps a paratha to really make it non sticky. When the paratha continues to be cooked, sprinkle some cold water and rub the top of tawa having a cloth. This can avoid the dosa that you follow tawa. Then pour 2 tablespoon of dosa batter after which spread it with the aid of a spatula or a’ katori’ right into a thin round chappati.Apply some oil quietly circumference and also the dosa leaves the tawa. Turn the dosa and prepare sleep issues also. Once both sides are cooked remove it on the plate and the masala in the center of the dosa.

For that masala mash the taters. Heat mustard oil inside a karahi and add mashed taters, Steamed carrot, beans and peas altogether. Mix well. Add tomato plants, cumin powder, turmeric powder, red chilli powder and salt and blend well. Stir and fry the vegetables for five mintues. Finally mix peanuts, cashew and raisins and remove it from fire. Place two tablespoon of the masala within the mid of the dosa together with chopped onions and fold the dosa from two sides.

For that chutney roast the channa dal on the pan on Tawa for just two-3 mintues. Inside a mixture grinder go ahead and take coconut, roasted channa dal, eco-friendly chili and salt making a smooth paste. Inside a pan heat refined oil and set rai and curry leaves saut for any minute after which add some coconut paste. Prepare for five mintues. The chutney is prepared.

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