AUTHOR : CHEF MOHAN
This recipe is used as inner spread for mysore masala dosa /Dosai.this will double the taste of masala dosa,gives good colour too
MAIN INGREDIENTS
(measuring cup 1 cup = 250 ml)
2 tbsp roasted chana dal (dalia)
4-5 garlic
2-4 dry red chilies, soaked in warm water for 30-40 mins- adjust as per your taste preferences and depending on the type of chilies. for a hotter version add 3 to 4 dry red chilies.
1 tsp seedlees tamarind
¼ cup onion, roughly chopped (you may brown them if you dont like raw smell)
salt as required
some water to grind the chutney
METHOD
Take all the ingredients in a small blender or chutney grinder.
add very little water and grind to a smooth paste.
serve the red chutney as spread on mysore masala dosa or any dosa. or simply as acomplishment with Dosa.
the above recipe will give a small bowl of chutney that is enough to be used a spread for 8-9 dosas.
NOTES
Please use onions which are not that pungent and are slightly sweet.To avoid the pungency of onions in the chutney, you can also soak the onions in cold water for 15-20 minutes or saute the onions in little oil till translucent & then add to the chutney.
if you do not like the raw taste of onions or garlic, then just saute them in some oil and then add in the chutney.
Shelf life : this red chutney keeps good in the refrigerator for 1-2 days.
HOW TO APPLY RED MASALA MIX ON DOSA
1)FIRST PLACE THE NON STICK DOSA TAWA /SKILLET ON MEDIUM FLAME
2)POUR BIG SPOON FULL OF DOSA BATTER ON TAVA AND ROTATE IN CIRCULAR MOTION WITH BIG SPOON (ABOUT 12-14 INCHES WIDE)
3)COOK FOR TWO MINUTES ,
4)THEN APPLY RED DOSA MASALA ON DOSA (SPREAD EVENLY WITH SPATULA)
SPRINKLE SOME GARAM MASALA ON TOP DOSA
5)NOW ADD POTATO FILLING IN THE CENTRE OF DOSA -SPREAD IT EVENLY OR YOU MAY LEAVE AS IT IS .
6),NOW ,TURN THE FLAME TO HIGH ,COOK FOR 2 MINUTES,REMOVE FROM TAWA
AND SERVE HOT WITH COCONUT CHUTNEY ,GINGER CHUTNEY AND SAMBAR
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