Dosa Idli

• Produce

  • 5 Chili pepper, dried red
  • 4 Chillies, green
  • 4 Long tamarind pieces
  • 4 Onions, medium size
  • 2 Tomatoes, medium size

• Baking & Spices

  • 1/2 tsp Mustard seeds
  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds
  • 1/2 tsp Cumin seeds/jeera

• Frozen

  • 4 Curry, leaves
  • 1 tsp Urad dal/split

• Other

  • ¼ tsp chana dal/bengal gram(optional
  • ¼ tsp urad dal

Found on yummyindiankitchen.com

Description

Ingredients

• 2 tbsp oil
• ½ tsp cumin seeds/jeera
• 1 tsp urad dal/split black gram/mina pappu
• 2 dried red chillies
• 4-5 medium size onions thickly sliced
• 2-3 medium size tomatoes thickly sliced
• 4-5 slit green chillies
• 4-5 long tamarind pieces
• salt - to taste
• 1 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ¼ tsp urad dal
• ¼ tsp chana dal/bengal gram(optional)
• 3-4 dried red chillies
• 4-5 curry leaves

Directions

• Firstly, in a wok, add oil and heat it.
• Into it, add cumin seeds, urad dal/split black gram, dried red chillies and stir well.
• Into it add green chillies and stir.
• Into it add sliced onions and mix well.
• Add tomatoes, tamarind pieces and cook for 5-10 minutes on sim flame until all the ingredients turn soft.
• Cool down the whole mixture.
• In a blender, add all the ingredients, add salt according to taste.
• Blend the mixture until the chutney turns soft and transfer the chutney in a bowl.
• In a sauce pan, add oil and heat it.
• Into it, add mustard seeds, cumin seeds and allow it to crackle.
• Add urad dal, chana dal and stir.
• Add dried red chillies and mix well.
• Add curry leaves too and let them crackle.
• Transfer the tadka/tempering onto the chutney.
• Serve the chutney with plain hot rice and ghee!!!