Masala Dosa Red Chutney

1. Rinse the rice, urad dal, poha, and the methi. Soak in water for about 4 hours.
2. Grind the soaked ingredients so that they are very smooth. A little water may be needed.
3. Add salt. Make sure that it is thoroughly mixed so that fermentation can occur.
4. Cover and let stand overnight to ferment.
5. Dry roast your chana dal on medium-low heat. When it turns to brown, allow it to cool down.
6. Grind with the ginger, garlic, red chillies, lemon juice, and salt. Make sure that it is thoroughly ground so that it can form a paste. This is the chutney. 

7. Heat up a skillet or griddle. Sprinkle with some water and let it evaporate. Then, pour some of the fermented batter into it.
8. Cover and cook for 1 minute. Uncoverand drizzle some oil on the sides. Spread the chutney on its surface.
9. Serve it at once.

Tip:

Bring the Masala dosa red chutney with you to work or school by packing it in a lunch box, tiffin box, or lunch bag. Check online for Vaya Tyffyn lunch boxes. They will keep your mealshot until you are ready for lunch.

Trivia

1. Masala dosa are often stuffed with a potato filling of boiled potatoes seasoned with mustard seeds, cumin seeds, garlic, ginger, and chillies.