Preparation

1) Soak urad dhal, rice,channa dhal, and fenugreek seeds for 3-4 hours and wash them thoroughly

2) Grind the dhal into batter adding a little water (not too much since the batter should not be runny)

3) Add salt to the batter and mix well and leave it over night before cooking

Cooking Process

For the Chutney

1) Cook the chillies and tomato for 2-3 minutes with Oil

2) In a grinder, add the cooked chillies and tomato mix along with coriander leaves, garlic and salt into a patste with out adding water and transfer into a bowl

3) In a small pan, heat oil and add red chillies, mustard, urad and curry leaves and fry for 3 -4 minutes and add this as garnishing to the chutney

For Plain Dosas

1) Heat a flat non stick pan and rub with oil and then wipe the oil using a cloth

2) Take a round spatula full of dosa batter and place it in the middle of the pan and spread it along the pan and sprinkle oil around it and cook it for 2 minutes and transfer into a serving plate

3) Repeat the process Repeat the process with the remaning dosas

3) Serve with Tomato chutney ( this is one of Sahitha’s favourite snack on weekends, if I ask her she wants idly or dosa the answer is always Dosa!)

Serving Tip: Goes quite well with a good single malt whisky like the Glenfiddich.