Wednesday, December 5, 2007
Neerulli Dosa With Ulli Chamanthi /Onion Dosa with Onion Chutney
Kannada dosa with Malayali chutney :D --- clarification --> Neerulli is Kannada for onion, Ulli is Malayalam for onion! Hence Karnataka ka Onion Dosa with Kerala ki Onion Chutney!
Shilpa has a weekly which has over 50+ dosas, she has been posting authentic traditional ones along with few tried and tested ones from the weekly like this Onion Dosa...being a thorough lover of dosa and maximum of my recipes which I have tried out are from her blog, are a huge hit at home. I would again like to thank you- SHILPA for all your efforts, trials and hardwork behind posting these with stepwise explanation as well as photos where needed!
1 cup dosa rice
1 cup toor daal
1 cup chana daal
1 cup chopped onion
1 cup freshly scraped / dessicated coconut
1/2 tsp tamarind paste
3-4 red chillies(bedgi for color)
1/2 cup chopped fresh coriander leaves
Oil for making dosas
Dosa- Method :
Wash and soak rice, toor daal and chana daal for 5 hours. Grind into a smooth dosa consistency batter and leave for 1 hour. Grind the coconut, red chillies, onion and tamarind into a paste of sauce consistency along with salt and mix to the batter. Add the finely chopped coriander leaves to the batter. (Shilpa has ground the coriander as well-we like it this way, hence tweaked it a bit). Heat a non-stick tava and prepare dosas flipping on both sides till golden brown.
1 large red onion
4-5 red chillies (bedgi)
Ulli Chamanthi- Method
Slice the onions, in a pan, heat around a tsp of oil and fry these onions till golden brown, add the chillies. Put off the flame, allow to cool. Once cooled, grind finely into a paste, add salt. Thats all ....simple and fast..a treat to tastebuds! I love this chamanthi -its the best for me!!
Now without wasting a single minute, eat the hot ONION dosas with this lovely ONION chutney!! Absolutely filling and heavenly breakfast!