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, then grind it into fine paste, then add soaked poha and coconut into it, add some water and grind it into fine batter, then transfer it to a bowl, add salt, mix well with your hand keep aside for 12-14 hrs for fermentation. After 12 hrs season the batter with mustard, urad dal, ginger, green chilly,onion and curry leaves after sauting it.Heat appam pot, pour the batter, cook it in low flame, cook both sides.
For chutney, heat oil in a pan, add dal and urad dal, roast it well, next add garlic and ginger, just mix it, then add onion and shallots, saute it for 1 minute, next add tomato, mix all well, next add dry red chilly, after 1 minute add hing powder, mix it and turn off flame, next add tamarind and coconut, mix it well, then after cooling it well transfer it to a mixie jar and grind it to fine paste.Finally season it with mustard, dry red chilly, curry leaves and kashmiri chilly powder.
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