Ingredients
For Peanut Chutney
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 dried red chillies
- 1 inch ginger
- 5-6 curry leaves
- 1 cup raw peanuts
- 1 inch tamarind
- salt to taste
- water as required
For Tadka
- 1 teaspoon oil
- ½ teaspoon cumin seeds
- few curry leaves
Steps In Making Peanut Chutney
- In a pan heat oil and then add cumin seeds, dried red chillies, ginger, curry leaves and sauté for few seconds.
- Now add the raw peanuts and cook on medium heat for 3-4 minutes or until it gets a light golden brown colour.
- Further add tamarind and let the mixture cool down completely.
- To make the chutney, in a mixer grinder add the mixture along with salt, water and grind until smooth.
- For the tadka in a pan heat oil and then add cumin seeds and curry leaves and sauté for few seconds. Immediately pour it on the chutney and mix well.
- The peanut chutney is ready. You can store it in the refrigerator for upto a day. It tastes best when fresh.
Recipe Notes
- If you are using roasted peanuts then skip the roasting process.
- You can adjust the quantity of water depending how thick on thin you want the peanut chutney to be.
Ingredients
For Masala Aloo
- 2 tablespoons ghee/ clarified butter
- 1 teaspoon cumin seeds
- 1 teaspoon ginger finely chopped
- 1 teaspoon green chillies finely chopped
- 5 potatoes boiled and roughly mashed
- salt to taste
- ¼ teaspoon black pepper powder
- 2 tablespoons fresh coriander
Steps In Making Masala Aloo
- Heat ghee in a pan and then add cumin seeds, ginger, green chillies and cook for few seconds.
- Now add the boiled and mashed potatoes and cook for 3-4 minutes.
- Further add salt, black pepper powder and mix well. Cook for another 3-4 minutes.
- Finally add fresh coriander and mix well. The aloo masala for the dosa is ready.
Ingredients
For Dosa
- 1 cup samak rice soaked in water for 2 hours
- 3 medium potatoes
- 2 green chillies
- 1 inch ginger
- ½ cup water
- salt to taste
- 1½ cups water
Steps In Making Dosa
- To prepare the batter in a mixer grinder add the soaked samak along with chopped potatoes, green chillies, ginger and ½ cup water. Grind until smooth.
- Now remove the batter in a large bowl and add 1.5 cups of water. Please note the consistency of this batter will be thin.
- Further add salt and mix well. The dosa batter is ready.
- To prepare the dosa, heat a non-stick tawa or a dosa tawa and add some oil or ghee to it.
- Now pour two ladles of the batter on the tawa making sure it has spread evenly.
- Let it cook on high to medium heat for 3-4 minutes. It will get a nice golden brown colour and a crispy texture.
- Serve immediately with the delicious aloo masala and chutney.
Recipe Notes
- Make sure to add enough water, if the batter is thick the dosa’s will not become crispy.
- You can add any vegetable of your choice. Make sure its finely chopped.
- Do not cook on low heat, else the dosa will become soggy.
Main Equipment Used
- Non-Stick Frying Pan: https://amzn.to/46w4EMm
- Non-Stick Dosa Tawa: https://amzn.to/3ZUxqnp
- High Power Mixer Grinder: https://amzn.to/2GVmyRI
- Induction Cooktop: https://amzn.to/2Jkn4px
