Bun Dosa and Tomato chutney

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Ingredients

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For Bun Dosa :

Raw rice / Idli rice – 1 1/2 cup ( 300 g )

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Fenugreek seeds – 1/2 tsp

Flattened rice – 3/4 cup ( soak for 30 mnts )

Grated coconut – 3/4 cup

Salt

Water

Oil – 1 or 1 1/2 tbsp

Mustard – 1/2 tsp

Urad dal – 1 tsp

Chopped ginger – 1 tsp

Green chilli – 2

Onion – 1/2 ( big size )

Curry leaves

For Onion Tomato Chutney :

Oil – 1 1/2 tbsp

Gram dal – 1 tsp

Urad dal – 1 tsp

Garlic – 5 ( medium )

Ginger – 3/4″ size

Shallots – 15 ( medium )

Onion – 1 ( medium )

Tomato – 1 ( big size )

Dried red chilli – 5

Asafoetida powder – 2 pinch

Grated coconut – 1 tbsp

Tamarind – a very small piece(1/2″ size )

Salt

Water

*For tempering :

Oil – 1/2 tbsp or 1 tbsp

Mustard – 1/2 tsp

Dried red chilli – 2

Curry leaves

Chilli powder – 1/4 tsp

Preparation

Soak rice and fenugreek for 6 hrs, then grind it into fine paste, then add coconut and soaked poha, grind again, then pour the batter to a bowl, add salt then mix with your hand, keep aside for fermentation for 12 hrs. For tempering the batter, heat oil in a pan,add mustard, let it pop, then add urad dal, next add ginger, green chilly, chopped onion and curry leaves, roast it well, then pour it to the batter, mix well. Heat a appam making pot, pour the batter about 2 laddle, cook both sides, cook entire batter like this.

For tomato chutney, heat oil in a pan,then add chick pea roasted and urad dal, let it roast, then add garlic and ginger, shallots and onion, saute it well, next add tomato, mix well, next add dry red chilly, saute it again, next add hing powder and coconut , mix all, then grind it with tamarind and water and make thick paste, season it with mustard, dry red chilly, curry leaves and some chilly pow der for color.

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