Ingredients
For Bun Dosa :
Raw rice / Idli rice – 1 1/2 cup ( 300 g )
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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