Masala Dosa Red Chutney

Masala dosa are South Indian crepes made from a batter of ground rice and black lentils that is allowed to ferment overnight. They are served with a spicy red chutney. The crepes are enjoyed at breakfast, lunch and dinner.

Health Benefits

1. Masala dosa red chutney is a vegan dish that is rich in protein and carbohydrate. Not only that, its high content of vitamins has ensured that the immune system of the body can be enhanced. This, of course, can serve as a formidable block to disease causing organisms.
2. Also, its calorie content is very low. For this reason, it is a good recipe for those who are watching their weight.

Ingredients

uncooked rice: 4 cups

urad dal (split husked black lentils): 1 cup

poha (flattened rice flakes): 1/4 cup

methi (fenugreek seeds): 1 tsp

salt to taste

chana dal (chickpeas): 1/2 cup

piece ginger: 1 inch

garlic cloves: 3

red chillis: 5

lemon Juice: 1/2 tbsp

How To Make 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.