Bun Dosa and Tomato Chutney

Ingredients for dosa batter

White rice – 2 cup

Fenugreek seeds – 1/4 tsp

Flattened rice /poha – 1 cup

Grated coconut- 1 cup

Salt

For seasoning

Oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Green chilli – 2

Curry leaves – 1 string

For tomato chutney

Oil – 1 tbsp

Urad dal – 1 tbsp

Bengal gram – 1 tbsp

Ginger small piece

Garlic – 2 small

Onion – 1/2 of one

Tomato – 1 large

Salt

For seasoning

Oil – 2 tsp

Mustard seeds – 1 tsp

Dry red chili -1

Curry leaves

Preparation

Soak rice and fenugreek for 4 hrs, then grind it with poha and coconut, then transfer it to a vessel, keep aside for 8 hrs for fermentation.After Fermentated enough, add seasoned mustard seeds, urad dal, curry leaves and green chilly into the batter and combine it well.Heat a appam chatti, heat it well, then pour the batter, keep the flame low and cook the both sides of the dosa.

For chutney, heat a pan, add coconut oil, heat it well, then add urad dal, bengal gram, roast it well, then add ginger, garlic, onion , red chilly and tomato, saute it well, then grind it to thick paste, finall season it with, mustard seeds, dry red chilly and curry leaves in coconut oil.

Serve the dosa with the chutney.

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